All About Chocolate #5
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All About Chocolate #5
  Chocolate  
Last updated 6/12/2012 1:03:29 AM. Recipe ID 27469. Report a problem with this recipe.
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      Title: All about chocolate #5
 Categories: Chocolate
      Yield: 1 Servings
 
--------------------CHOCOLATE GARNISHES-------------------------
 
  CHOCOLATE LEAVES:  Select non-poisonous leaves such as mint or rose
  leaves. Wash the leaves and pat dry with paper towels. Melt 1 or 2
  (1-ounce) squares semisweet chocolate over hot water in a double
  boiler; let cool slightly.  Using a small spatula, spread a thin
  layer of chocolate on the back of each leaf.  Place leaves on a wax
  paper-lined cookie sheet, chocolate side up; freeze until chocolate
  is firm, about 10 minutes. Grasp leaf at stem end and carefully peel
  away from chocolate. Chill leaves until ready to use.
  
  CHOCOLATE CURLS:  Melt 4 (1-ouce) squares semisweet chocolate over hot
  water in a double bliler.  Pour chocolate out into a wax paper-lined
  cookie sheet. Spread chocolate with a spatula into a 3-inch-wide
  strip. Smooth top with a spatula.  Chill chocolate until it feels
  slightly tacky but not firm.  (If too hard, curls will break; if too
  soft, chocolate will not curl.)  Gently pull a vegetable peeler
  across chocolate until curls form. Transfer curls to a tray by
  inserting a wooden pick in end of curl. Chill curls until ready to
  use. CHOCOLATE-DIPPED FRUIT: Make sure fruit is completely dry before
  dipping. Melt 4 (1-ounce) squares semisweet chocolate over hot vater
  in a double boiler; transfer to a small bowl, and let cool slightly.
  Grasp fruit by stem and dip in chocolate, turning to coat the bottom
  of the fruit. Allow excess to drip back into bowl. Lay fruit on side
  on a wax paper-lined cookie sheet. Allow fruit to stand at room
  temperature until chocolate hardens or place in refrigerator about 10
  minutes. Don't store coated fruit in refrigerator; the chocolate
  coating will sweat when returned to room temperature and will lose
  its sheen. CHOCOLATE CUTOUTS: Melt 6 (1-ounce) squares semisweet
  chocolate over hot water in a double boiler; cool slightly. Line a
  cookie sheet with aluminum foil; pour the chocolate onto the cookie
  sheet, and gently shake it until chocolate is smooth and level and
  about 1/8-inch thick. Let stand until partially set. Press a cookie
  cutter half-way through the chocolate to outline shapes. Remove the
  cutter, and let stand until chocolate is firm. When hard, reposition
  the cutter over the oulines, and press down to cut smoothly. Lift the
  cutter up, and remove the cutout by gently pressing through the
  cutter with a small wooden utensil (fingers will leave prints on
  chocolate). GRATED CHOCOLATE: You can grate unsweetened, semisweet,
  or milk chocolate to sprinkle on top of pies, etc. It's easiest done
  in a food processor, but you can grate it by hand. When grating by
  hand, hold chocolate with a paper towel or wax paper so heat from
  your hand will not soften or melt the chocolate.




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Recipe ID 27469 (Apr 03, 2005)

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