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Ingredientes
- 1 1/2 lb bittersweet chocolate tempered
- 1 x savoy cabbage separated into individual leaves
Direcciones
- Before beginning, examine how the cabbage is naturally constructed around it's core. Peel away leaves from a cabbage. Clean outer leaves, and pat away moisture with paper towel. If inner leaves are sandy, allow to air dry 4 to 5 hrs; then brush away sand.
- Gently brush at least ten leaves with tempered chocolate with a clean, dry pastry brush. Brush toward outer edges to capture each leaf's form. Heavily veined leaves can be painted on either side.
- Gently bend the leaves over the edge of a parchment-lined baking tray to give them the curved, bowed shape of real leaves. Chill for 30 min to 2 hrs. Remove the molded chocolate from the leaves by gently pulling back leaf around its outer edges.
- Line a small mixing bowl with parchment paper. Construct cabbage's core out of center leaves with markings on outside. Beginning with two leaves, dip bottom edge of each into hot tempered chocolate, and bind leaves to each other. Prop together in mixing bowl. Chill 5 - 10 min to set. Add in more leaves, about 3 at a time, to core by same technique; set in larger mixing bowls, as needed.
- To position final layer of outer leaves, construct a sturdy aluminum-foil ring in place of a mixing bowl. Affix leaves, and allow to set at least 1/2 hour in refrigerator before serving.
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