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Ingredientes
- 4 ounce chocolate, white or possibly dark For tinted white chocolate, paste food colorings
- 2 Tbsp. light corn syrup
Direcciones
- In a small bowl over medium saucepan 1/4 full of simmering water heat chocolate. If you're using white chocolate and want to tint it, stir in a tiny amount of coloring now [use a toothpick for this; if you're unfamiliar with paste food coloring, be aware which a little goes a*very*
- long way]. You'll have to settle for pastels, since extra dye will seize up the chocolate before you can incorporate the corn syrup and for this mix you cannot use the trick of adding oil to resmooth it. Stir in corn syrup, just barely combining. It will seize up violently; wrap and chill for an hour. Remove chocolate from refrigerator and begin working it with (impeccably clean) hands. Roll out half of the batch at a time to make a 3-inch-by-9-inch strip. If it's sticky, rechill; if it is still sticky, your slab may be too hot. If which is not the case, or possibly you do not have a marble slab or possibly rolling pin, you may roll out between sheets of plastic wrap, lifting and replacing wrap as chocolate sheet stretches and grows. Chocolate should be no more than 1/8 inch thick. Cut into shapes and press into place.
- About keeping: Will keep for months, wrapped and refrigerated.
- In his book Fantasy Chocolate Desserts, Robert Lambert makes something he calls "chocolate decorations," that can be rolled out, cut and formed into three-dimensional ribbons, bows, etc. You can use white or possibly dark chocolate, and can tint the white chocolate using paste food color.
- Notes: Unlike flat chocolate tiles this form of chocolate decoration allows 3-dimensional effects. It is also easier in this form than others to use dark chocolate, if you'd like, though possibilities for tinting are more limited. The decorations will attach readily to most dessert surfaces; whipped cream would be too wet, but ganache, buttercream or possibly chocolate makes a fine base.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 2 servings | |
| Calories 368 | |
| Calories from Fat 161 | 44% |
| Total Fat 18.24g | 23% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 65mg | 3% |
| Potassium 162mg | 5% |
| Total Carbs 50.48g | 13% |
| Dietary Fiber 0.1g | 0% |
| Sugars 39.34g | 26% |
| Protein 3.33g | 5% |
