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Associate.com - Share Your Recipe!

Recipe Name: All About Chocolate #5 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
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


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