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Cover a chopping board with aluminium foil, or you can use a baking tray turned upside
down covered in aluminium foil. Pour all your chocolate onto your tray. Then just spread
it out, not too thin. Then we'll just chuck that in the freezer.
You just pull it out of the freezer, take it off the alfoil, and push down in the center,
and snap it into shards that you can then stick into your chocolate pavlova, or your
dessert.
With the tempered chocolate, let's put it in a Ziploc bag. Get a glass of Marsala or
you can use ***. Marsala is just a sweet Italian dessert wine that goes well with it.
Have it in the freezer for at least an hour to let it cool down and then just squirt some
chocolate into the Marsala. And as it's hiting the cold Marsala it is setting, so you get
a nice chocolate swirl pattern, and you can let it sink to the bottom. Just leave it for
a little second. Then use a fork to pull it out, and pop it on some paper to drain and
to dry. So that's a way of getting some nice, 3D swirls, which can look quite nice on cupcakes.
Spread some out on overhead projector plastic, and then we're going to roll it, like so.
And to keep it rolled we just pop one end in a glass, like that. And that will make
some nice chocolate curls once it's set.
Pop some at one end like that. Grab an icing comb and just run it through like that. And
that's going to give you some nice chocolate sticks.
With this as well, if you want them over like bows, you can just actually bend it over,
and join them together.
For other recipes click on the links that you can see. Enjoy!