All About Chocolate #5

Title:
All About Chocolate #5

Yield:
1 Servings

Categories:
Chocolate




Ingredients:




----------------------------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.


        FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 07/04 8:30 AM


 


 TO:      ELAINE RADIS   (BGMB90B) FROM: ELAINE RADIS (BGMB90B) SUBJECT:


 R-MM CHOCOLATE DESRT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini