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Have some chocolatey goodness, from
!
This thing might be fun to show off to others, but it's a pain in the butt to make! xD
But anyways, this is brought to you all from the kitchen of my Intro to Baking and Pastry class! ^^
Ingredients for Chocolate Bowl
Dark chocolate 1 pound/16 ounces - not the Hershey stuff! Go with the small dark chocolate disks like these:
http://www.kingarthurflour.com/item.....__11_57_27_700
Water Balloons At least a dozen, just in case.
Calibrated Thermometer (candy or not, either work).
Tempering Chocolate (Seeding Method)!
When it comes to tempering chocolate there's several methods to do so. Seeding method, tabling method, microwave method, and cocoa butter method. I'm just going to go into the seeding method for this one and it's pretty easy. Both to do AND mess up. And if that happens... you'll have to start all over.
SO, with seeding you want to-
1) Melt 2/3 (12 ounces) of your chocolate in a double broiler (aka a medium sized saucepan with boiling water and a bowl that can fit over the top, with the bottom /not/ touching the water :P) You want to melt it and bring it to 115-119 degrees Fahrenheit (or 46 - 48 degrees Celsius). DO NOT TAKE IT OVER THOSE TEMPERATURE RANGES UNLESS YOU WANT BURNED CHOCOLATE. And make sure when you're stirring with a /rubber spatula/, you stir from the outside in.
2) Take the melted chocolate off of the heat source (or off the water) and place it on a room temp surface, like a counter. Then add the remaining 1/3 of the chocolate and stir until it has melted. Bring the temperature down until it reaches 78 degrees Fahrenheit (25 degrees Celsius).
3) Put the melted chocolate back onto pot and bring the temperature back up to 86°F–90° Fahrenheit (29°C–32° Celsius).
4) Take off heat and let it cool. Once it's cool enough, dip the top of blow up water balloons (filled with AIR ONLY) into the tempered chocolate and place on a parchment lined cookie sheet, then allow it to harden. If it's taking too long, place in fridge or refrigerator for several minutes.
!!!CAUTION!!!
If the chocolate is too hot, the balloon WILL POP and send hot chocolate EVERYWHERE. WEAR AN APRON AND PREPARE TO CLEAN JUST IN CASE THIS HAPPENS. I had managed to get the chocolate to a cool enough temp, and the balloons STILL popped. Even 15 minutes /afterwards/, one still popped. I looked like a chocolate monster sneezed all over me when everything was said and done! D:
5) Once the bowl hardens, carefully pop the balloon and (WHILE WEARING GLOVES to avoid melting the chocolate faster), carefully removed any remains on the bottom of the bowl. And there will be too. Make sure the bowls are on plates! With the mousse, it will be heavy to pick up (since the bowl will be thin) and it will make much less mess to have the bowls on a plate before filling!
NOTE:
The bowls MUST be done before the mousse. If the mousse sets before it's put into a bowl, you can't pipe it.
Ingredients for Mousse
Bittersweet chocolate 7.5 ounces/225 grams
Unsalted butter 4.5 ounces/135 grams
Egg yolks 3 (though 3.5 is the correct amount, it's easier to avoid working in halves for eggs)
Egg Whites 5 (5.5, but read above)
Granulated Sugar 37.5 grams
Heavy cream 4 fluid ounces/120 milliliters
Procedure
1) Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
2) Allow the mixture to cool slightly, then whisk in egg yolks, a small amount at a time.
3) Beat the egg whites and sugar until soft peaks form. Fold the whipped egg whites into the chocolate. Remember to be gentle! You can loose volume if you're not!
4) Whip the cream to soft peaks. Allow the mousse to cool to 95°F (35°C), then fold in the whipped cream. If not, you can melt the cream. Make sure no streaks of egg white or cream remain.
5) Spoon the mousse into serving bowls or pipe into bowls with a medium sized star tip in a piping bag.
P.S.: THIS IS WHAT IT LOOKS LIKE WHEN THE BALLOONS POP, SO WATCH OUT http://www.furaffinity.net/view/15088696/
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Have some chocolatey goodness, from
!******************************This thing might be fun to show off to others, but it's a pain in the butt to make! xD
But anyways, this is brought to you all from the kitchen of my Intro to Baking and Pastry class! ^^
Ingredients for Chocolate Bowl
Dark chocolate 1 pound/16 ounces - not the Hershey stuff! Go with the small dark chocolate disks like these:
http://www.kingarthurflour.com/item.....__11_57_27_700
Water Balloons At least a dozen, just in case.
Calibrated Thermometer (candy or not, either work).
Tempering Chocolate (Seeding Method)!
When it comes to tempering chocolate there's several methods to do so. Seeding method, tabling method, microwave method, and cocoa butter method. I'm just going to go into the seeding method for this one and it's pretty easy. Both to do AND mess up. And if that happens... you'll have to start all over.
SO, with seeding you want to-
1) Melt 2/3 (12 ounces) of your chocolate in a double broiler (aka a medium sized saucepan with boiling water and a bowl that can fit over the top, with the bottom /not/ touching the water :P) You want to melt it and bring it to 115-119 degrees Fahrenheit (or 46 - 48 degrees Celsius). DO NOT TAKE IT OVER THOSE TEMPERATURE RANGES UNLESS YOU WANT BURNED CHOCOLATE. And make sure when you're stirring with a /rubber spatula/, you stir from the outside in.
2) Take the melted chocolate off of the heat source (or off the water) and place it on a room temp surface, like a counter. Then add the remaining 1/3 of the chocolate and stir until it has melted. Bring the temperature down until it reaches 78 degrees Fahrenheit (25 degrees Celsius).
3) Put the melted chocolate back onto pot and bring the temperature back up to 86°F–90° Fahrenheit (29°C–32° Celsius).
4) Take off heat and let it cool. Once it's cool enough, dip the top of blow up water balloons (filled with AIR ONLY) into the tempered chocolate and place on a parchment lined cookie sheet, then allow it to harden. If it's taking too long, place in fridge or refrigerator for several minutes.
!!!CAUTION!!!
If the chocolate is too hot, the balloon WILL POP and send hot chocolate EVERYWHERE. WEAR AN APRON AND PREPARE TO CLEAN JUST IN CASE THIS HAPPENS. I had managed to get the chocolate to a cool enough temp, and the balloons STILL popped. Even 15 minutes /afterwards/, one still popped. I looked like a chocolate monster sneezed all over me when everything was said and done! D:
5) Once the bowl hardens, carefully pop the balloon and (WHILE WEARING GLOVES to avoid melting the chocolate faster), carefully removed any remains on the bottom of the bowl. And there will be too. Make sure the bowls are on plates! With the mousse, it will be heavy to pick up (since the bowl will be thin) and it will make much less mess to have the bowls on a plate before filling!
NOTE:
The bowls MUST be done before the mousse. If the mousse sets before it's put into a bowl, you can't pipe it.
Ingredients for Mousse
Bittersweet chocolate 7.5 ounces/225 grams
Unsalted butter 4.5 ounces/135 grams
Egg yolks 3 (though 3.5 is the correct amount, it's easier to avoid working in halves for eggs)
Egg Whites 5 (5.5, but read above)
Granulated Sugar 37.5 grams
Heavy cream 4 fluid ounces/120 milliliters
Procedure
1) Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
2) Allow the mixture to cool slightly, then whisk in egg yolks, a small amount at a time.
3) Beat the egg whites and sugar until soft peaks form. Fold the whipped egg whites into the chocolate. Remember to be gentle! You can loose volume if you're not!
4) Whip the cream to soft peaks. Allow the mousse to cool to 95°F (35°C), then fold in the whipped cream. If not, you can melt the cream. Make sure no streaks of egg white or cream remain.
5) Spoon the mousse into serving bowls or pipe into bowls with a medium sized star tip in a piping bag.
P.S.: THIS IS WHAT IT LOOKS LIKE WHEN THE BALLOONS POP, SO WATCH OUT http://www.furaffinity.net/view/15088696/
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 960 x 1280px
File Size 132.7 kB
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