dark couverture chocolate, tempered
Line a baking tray with baking paper.
With a marker, make circles and flip the paper the other side
Place the tempered chocolate in a bowl over a Bain Marie and warm till 32C.
Keep the garnish all prepared.
Once chocolate has reached the required temperature, immediately transfer to a piping bag.
While piping chocolate into the marked circles start placing the garnish before it starts to set.
Store in a cool place.