All About Chocolate #5

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Title: All About Chocolate #5
Yield: 1 Servings
Categories: Chocolate


----------------------------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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