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Chocolate |
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* See note below. Cakes and tortes Cream pies Ice cream Cheesecake * See note below. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
* Chocolate decorations add an elegant accent to a dessert. They can be made ahead, stored in a cool place and added to a dessert just before serving. Use picks to transfer the decorations to avoid melting from the warmth of your fingers. When melting real chocolate, cut into small pieces or use chips. Place chocolate in the top of a double boiler or in a bowl that fits snugly over a saucepan. The water in the bottom pan should be hot, not boiling. It is important to keep all moisture or steam out of the chocolate, since water will cause the chocolate to clump. Stir chocolate just until completely melted. Remove from heat. If chocolate is too thick to pour easily, stir in 2 to 3 teaspoons solid vegetable shortening per cup of chocolate until melted and flows easily. Do not use butter or margarine since they contain water. The chocolate should not be reheated. Use as a garnish for * Curls You will need a double boiler, shallow bowl or custard cup, swivel-type vegetable peeler or cheese cutter and a wooden pick. Melt 3 ounces chopped semisweet baking chocolate or 1/2 cup semisweet chocolate chips with 1 tablespoon solid vegetable shortening (see above). Line a shallow bowl with plastic wrap and pour in the melted chocolate. Refrigerate until firm. Use a swivel-type vegetable peeler to shave off thin curls onto waxed paper (A). Use a wooden pick to move the finished curls. Shred or grate leftover small pieces of chocolate. Cover loosely and refrigerate until ready to use. Leaves You will need a double boiler, small artist's brush and tray or baking sheet. Select leaves from a non-poisonous plant such as a rose, fig or maple. Wash and dry thoroughly. Melt 1 ounce chopped semisweet baking chocolate and cool to temperature Use an artist's brush to "paint" the chocolate onto the back or underside of each leaf, spreading the chocolate just to the edge. The chocolate layer should be no more than 1/8 inch thick (A). Place on a waxed paper-lined tray; chill for 20 minutes or until set. To remove the hardened chocolate from the leaf, start from the stem end and carefully peel the real leaf from the chocolate (B). Cover loosely and refrigerate until ready to use. Flower Designs You will need a double boiler, piping bag, baking sheet and wooden picks or spatula. Melt 2 ounces dark or semisweet baking chocolate and cool to room temperature Fill a piping bag with the melted chocolate. Pipe a thick dot of chocolate on a foil-lined baking sheet. Pipe several petals around the dot or center of flower, overlapping lines for strength (A). Keep design small. Refrigerate until set. Gently peel off foil. Use wooden picks to move the flowers. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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