12
difficulty
Easy
12
serves
difficulty
Easy
level
Ingredients
- 200 g good quality dark couverture chocolate
- ice cubes
Instructions
- Temper the chocolate by placing it into a microwave-safe plastic bowl. Heat in the microwave in 30 second increments, stirring in between each addition of heat. Once the chocolate reaches 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
- Place the ice cubes into a bowl, creating a mound.
- Transfer the tempered chocolate into a piping bag, or zip lock bag, and cut a small tip off the end.
- Pipe the chocolate over the ice, creating unique shaped garnishes.
- Allow to set for a minute before removing from the ice (look for a matte finish; when the chocolate has dulled, it should be ready to remove).
- Repeat the process to create more garnishes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
