Since my stenciled chocolate cylinders that I recently posted (link below) were such a hit, I decided to give you a slightly stepped-up version this week. These stately chocolate dessert cups (with lid, no less!) are also stenciled, but they make use of three different molds to create their extraordinary shape! I’d love to see your versions of them, so please don’t hesitate to share on my
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RELATED LINKS:
How to Make Stenciled
Chocolate Dessert Cups video:
http://tinyurl.com/zt2vmfx
How to
Melt Chocolate video: http://tinyurl.com/ofsv2p8
How to Make Modeling Chocolate video: http://tinyurl.com/jhqv6dl
How to Make
Ribbon Decorations video: http://tinyurl.com/pgcfhyj
3-Inch Silicone
Hemisphere Mold source (for bottom and top;
Note: These molds come in large sheets, which I often cut down to individual domes for easier handling; this is one source of many sources.): http://tinyurl.com/hxevw6y
1 to 1 1/2-Inch Flat-Bottomed Silicone Hemisphere Mold source (for risers;
Note: I used the Flexipan Pomponettes mold and cut down the sheet for easier handling.): http://tinyurl.com/j5xcgno
3-Inch
Leaf Mold source (for handle): http://tinyurl.com/j74kbfn
Frosting Sheet source: http://tinyurl.com/zxeruzq
Craft Paper Punch sources: http://tinyurl.com/z2xj96d (2-inch
Neutron Dance punch by Fiskars); http://tinyurl.com/hotqh3f (1-inch daisy punch by Recollections)
PME Bronze Luster Spray source (
YES, this is an edible spray!): http://tinyurl.com/osawnxk
IMPORTANT
NOTE ABOUT FROSTING SHEET STENCILS:
Be sure to remove the inedible backing paper from the frosting sheet before feeding the frosting sheet through the paper punch.
Otherwise, you may break the punch, as these punches typically cannot punch through the backing paper.
NOTES ABOUT CHOCOLATE FOR THIS PROJECT:
Either high-grade real chocolate (with no substitutes for the cocoa butter) or high-grade coating or compound chocolate (where palm or other vegetable oil has been substituted for the cocoa butter) can be used in this project. However, please note that real chocolate benefits from tempering*. By contrast, tempering is not required with coating/compound chocolate (due to its oil substitutes); it simply needs to be melted before use. This all said, untempered real chocolate can work here, though it will be much harder to handle and assemble. If you use untempered chocolate, it is a good idea to refrigerate the finished pieces (in airtight containers) and to present them within one hour of being removed from the fridge to minimize any wilting. Brands of real chocolate that I most often use include Valrhona, Callebaut,
Guittard, and Ghirardelli. Brands of coating chocolate that I most often use include
Peter’s, Guittard, and Callebaut.
* Tempering is a process of heating and cooling, and sometimes working, chocolate so that it sets very firmly with a crisp snap and shine. Untempered chocolate is more prone to wilting at room or higher temperatures, or to setting with bloom (a gray fuzzy haze).
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CREDITS:
Music by:
Kevin MacLeod, http://www.incompetech.com
Videography/Editing by: Silverback
Video
- published: 11 Jun 2016
- views: 272