Cost Breakdown

Critical Success Points

• • Cream the butter and powdered sugar until an airy consistency.
• • Divide the batter and incorporate the cocoa without over‑mixing.
• • Create the marble pattern with the bouvron knife.
• • Apply the thermal shock (200 °C 15 min then 160 °C 25‑30 min).

Safety Warnings

• • Handle the hot oven with protective gloves.
• • The bouvron knife is sharp; watch your fingers.
• • Do not let melted butter contact skin.