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Chocolate - Using Chocolate

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

Using Chocolate

Chop

Put the chocolate on a cutting board. Work the blade of a chef’s knife backward and forward over the chocolate until it is as fine or coarse as desired.


Melt

Chop the chocolate into even-sized pieces. Place them in a dry, heatproof bowl over a pan of hot water: the bottom of the bowl must not touch the water. When the chocolate starts to melt, stir until it is smooth.


Grate

Hold a piece of chocolate firmly against a grater, press down, and rub it down against the holes. Take the piece of chocolate to the top of the grater and repeat until you have as much grated chocolate as required.


Shave

Using a vegetable peeler, slowly shave the side of a chocolate bar. The curls, or shavings, will fall from the block. Refrigerate until required.


Pipe decorations

Draw simple designs on a piece of paper, then tape a piece of wax paper on top. Make a couple of small paper piping bags. Spoon the melted chocolate into a paper piping bag, then fold over the top to seal. Keep the rest of the chocolate warm.

Using light pressure, pipe the melted chocolate on to the paper, following the design, letting the chocolate fall evenly from the tip without forcing it. Let cool at room temperature, or refrigerate. Once set, use a metal spatula to carefully lift from the paper.


Make ganache

Melt the chocolate in a bowl over a pan of simmering water. Remove the pan from the heat and pour in warm cream, stirring together. The cream should not be too hot or it might cause the chocolate to seize and become grainy in texture.

Continue beating until the 2 ingredients are thoroughly blended. Thorough beating will cause the mixture to cool to a smooth glossy finish.


Make curls

Pour cooled, melted chocolate on to a cold work surface. Using a flexible metal spatula, spread the chocolate as thinly as possible, ideally only 1/16in (1.5mm) thick, without leaving any holes. If the chocolate is too thick, it will not roll.

When the chocolate has cooled to the point of setting, mark it in parallel lines the width of a metal scraper. Holding the scraper at 45 degrees, with the blade firmly against the surface, gently push the scraper away from you to produce the curl.


Make professional glossy icing

Make a light, colorless sugar syrup with 5fl oz (150ml) water with 5oz (150g) sugar. Stir in 10oz (300g) finely chopped dark chocolate until smooth. Heat the mixture to 225°F (120°C). To test, dip your fingers in iced water, then the chocolate, and pull apart—the mixture should form a “thread.”

Meanwhile, brush the cake with 31/2oz (100g) apricot jam melted with 4 tbsp water. When the chocolate has reached the correct temperature, remove the pan from the heat and put it on a towel; tap the pan to knock out any air bubbles. Ladle warm icing on to the center of the cake.

Use a warmed metal spatula to smooth out the icing, using a minimum of strokes, and allowing the excess to flow off the cake onto a sheet of wax paper underneath.

Without disturbing the cake, tap the rack gently to ensure the icing is even and free of air bubbles. Let stand for 5–10 minutes before moving.

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