Chocolate Baskets Ingredients: 16 oz. semisweet chocolate, melted in double boiler
10 to 15 water balloons, inflated to about 4" diameter Preparation: Swirl balloons gently in melted chocolate to form a petal design (figure A). Place on a tray covered with parchment paper. Store in refrigerator until cooled and ready to use. Allow to sit at room temperature for about 10 minutes. Pop and carefully peel away the balloons (figure B). Fill baskets with a favorite filling such as mousse, fruit or ice cream.
Chocolate Leaves Ingredients: Semisweet chocolate, melted in double boiler
Nonpoisonous leaves with good stems (such as ficus, holly or rose) Preparation: Using a pastry brush, paint the top of the leaves gently with the melted chocolate. Place on a parchment-covered tray and refrigerate until hard. Carefully peel the chocolate away from the leaves. Keep cool until ready to use.
Chocolate Tuille Ingredients: 3-1/2 oz. sugar
4 egg whites
1/2 tsp. vanilla
2-1/2 oz. bread flour
1 Tbs. cornstarch
3-1/2 oz. clarified butter (To make clarified butter, which is butter with the milk solids removed, melt it over low heat in a heavy saucepan without stirring. When it's completely melted, you'll see a clear layer on top of a milky layer. Slowly pour the clear liquid into a dish, leaving the milk layer in the pan. The clear liquid is the clarified butter.)
2 Tbs. cocoa powder Preparation: In a small mixing bowl, use a fork to gently combine sugar and egg whites. Add the other ingredients, mixing thoroughly with a fork until smooth. Place the mixture in a pastry bag and allow to rest for 30 minutes. Draw designs on a nonstick removable baking pad or a nonstick cookie sheet. Bake at 400 degrees for 5 minutes, then let cool for 1 minute. Shape net designs over a cup (figure C), or curl straight-line design around a sharpening stone to make curls (figure D). Allow to cool at room temperature until stiff. Use as an edible decoration for desserts or over beverages. Books: Favorite Chocolate Recipes
By Thomas Katona and Christie Katona
ISBN: 1558671544
Bristol Publishing Enterprises (1996)
14692 Wicks Blvd.
San Leandro, CA 94577
Phone: 800-346-4889
Fax: 510-895-4459 SoufflC) Cookbook
By Myra Waldo
ISBN: 0486264165
Dover Publications Inc.
31 E. 2nd St.
Mineola, NY 11501
Phone: 516-294-7000
Fax: 516-873-1401
E-mail: dover@inch.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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