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MAGIC CHOCOLATE FLOWER DESSERT How To Cook That Ann Reardon - YouTube !!!
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Welcome to How To Cook That
I am Ann Reardon and I've had requests this week to show you how
to make a magic chocolate flower dessert. This dessert is inspired by photos of one
you sent me one made by Pastry Chef Joaquim Sousa in Portugal.
Firstly you need something to go in the middle of your dessert. I am using a chocolate macaron.
I have a whole video that shows you how to make chocolate macarons so I'll link to it
in the description below. Next take some tempered chocolate and pour
it out onto some acetate or thin plastic and spread it out nice and thin.
Then give it a shake from one side just to smooth the top and get rid of any air bubbles
in your chocolate. Now using the shape and you can print this
shape out from the website and just use it as a guide make to make a curved line in the
chocolate, followed by another and another one all the way down to the end. Then turn
that whole sheet around and repeat that making a curve so that you're making petal shapes.
Now if you don't want to do this by hand you can instead use two sheets of acetate and
cut the shape out of top one using a utility knife. And then spread the chocolate over
the top and then when you lift up the top piece of acetate you'll be left with the petal
shape. You will need
petals for each dessert.
Working quickly before the chocolate hardens curve it up to make a half circle. I am using
cookie cutters to hold it in place if you have a cylinder that you can use that would
be even better.
Now for our base spread some more chocolate onto the acetate and leave to firm up and
make two chocolate truffles. You can leave them plain or you can fill them with whatever
you like I've got thirty different chocolate truffle recipes on the how to cook that channel
so you can go and choose what you want.
To assemble the dessert use a little chocolate to secure a selection of fruit to the top
of your macaron.
Then cut circles of chocolate using a small circle cutter out of that base chocolate and
then cut each circle in half.
Take one of your chocolate truffles and use a little bit more chocolate to secure the
macaron on top of that . Now this lifts it off the base so the petals can go around it.
Once you chocolate is set, remove the cookie cutters and peel of the acetate. And gently
seperate out the petals from that spare chocolate. And you can just remelt that spare chocolate
and re-temper it to use it again. Arrange the petals around a silicone hemisphere
mold. If you don't have one of these you can just arrange them on the bench but it is going
to be a little bit harder. Then using some more chocolate add the base
in place and this is going to hold all the petals in place right where we want them.
Repeat that of course to make the other half.
To make our creme anglaise or thin custard sauce. You will need egg yolks, sugar, cream,
milk and a vanilla bean. I'll put all the recipe quantities on the howtocookthat.net
website in gram and and ounces and cups. Cut your vanilla bean in half and you'll see
this sticky mass inside. Just use your knife to scrape it off and add it into the cream.
Pour the cream and the milk into a saucepan and you can add the vanilla bean pod in there
While that is heating whisk together sugar and your egg yolks.
Keep an eye on your cream and milk because you don't want it to boil over.
Once it just starts to boil remove it from the heat .
Pour into the egg yolk mixture whisking well as you do. Once it is well mixed in really
well pour it back into the saucepan. And just put it to one side for now and we'll heat
that up in a minute. Now take one half of your petals and use a
little bit of chocolate to hold it in place in the centre of your bowl.
Then add the chocolate macaron to the middle there.
And carefully add the other half into place trying not to break any of your petals off.
If you broke on off like I did just use a bit more chocolate to secure it back into
place being careful not to fuse it to the other petals. We want each one to be on it's
own Add a decoration to the top, if you have edible
flowers they will be ideal but I don't have any so I am using a strawberry cut like a
flower. Leave that at room temperature. When you are ready to serve the dessert return
your anglaise to the heat and heat up to 185 degrees farenheit. If you heat it hotter than
that it will curdle the cream. Immediately pour it through a sieve into a
jug. Then take your dessert to the table and pour
some hot anglaise into the bowl. The hot sauce melts the base of the petals
making them fall open beautifully and gracefully.
You can experiment with different desserts at the centre of your flower. Why not even
an engagement ring if you want to propose.
And make sure you subscribe to how to cook that for more cakes chocolates and desserts
put all of your requests in the comments below. Click here to go to the channel to get the
macaron recipe how to temper chocolate and heaps of other stuff. Here for last weeks
emoji cheesecakes and here for the How To Cook That website have a great week and I'll
see you all on Friday. [music: the boat song by youtube.com/setsailtv
used with permission] *** *** how to make a CHOCOLATE FLOWER rose by Ann Reardon How To Cook That Chocolate - YouTube !!! English English Add subtitles/CC
Welcome to howtocookthat.net, I'm Ann Reardon. Today I am going to show you how to make chocolate
flowers. To start with you're going to need a rolling pin or something round, two thin
strips of baking paper, some melted chocolate, sticky tape and a Ziploc bag.
Pour your chocolate into the Ziploc bag and then cut off one corner. Start with a small
cut because you can always make it bigger if it's too small. I'll show you a few different
petals. First of all pipe some circles in a row on the baking paper. And then I like
to put the bag of chocolate into a bowl to stop it tipping out just bend the tip upwards.
Take a second sheet of baking paper and place it over the top of your chocolate and then
using your thumb or your finger, push the chocolate upwards making it into a petal shape.
Then peel the top sheet off, and this makes them very thin so they have that petal-like
look to them. And then place the sheet over the rolling pin so that the petals curl around
and then once they set carefully peel them off the paper.
For a second time, pipe some circles of chocolate and this time spread them out using a spoon
to make them elongated and then cover them as before. Make sure you are using tempered
chocolate; otherwise your petals are going to melt just as soon as you take them out
of the fridge. If you're not sure what tempered chocolate is then click on the link in the
description below this video to go to the chocolate playlist and in there you will find
a video on how to temper chocolate and another video on what chocolate to use for chocolate
decorations. This type of petal that we've just made curls over at the top like in a
flower that has been open for awhile
The third type of petals that we are going to make are the smaller ones that you'll need
for the center of your flower. For those place a circle of chocolate on your baking paper
as you did before, spread them out using a spoon and then a second sheet of baking paper
over the top and spread them out. Peel it off to make them thin, then put another sheet
of baking paper over the top and roll it up into a tube and use some sticky tape to keep
it in that tube shape and then just allow it to set. And then when you take them off
the baking paper you can see that you've got those tight smaller petals for the center
of your flower.
To put your flower together use a cookie cutter ring and place a dollop of chocolate in the
middle and then starting with the outer bigger petals, put them around the edge, usually
petals is ideal. Then I'm going to use the petals that curl over a little bit
on the next row and then the smaller tighter chocolate petals right in the center. If you
don't have a cookie cutter ring that's circle like that, you can just improvise and use
some paper towel rolled into a circle or anything that you have that that's sort of shape just
to give the petals some support while the chocolate is setting.
Once the chocolate is set you can take your flowers and place them where you needed them.
For example in this one is on top of the chocolate cake.
Thank you to everyone who has subscribed to How to Cook That and left lovely comments
and clicked like, shared the videos, I really appreciate all your support. You guys are
awesome, thank you. *** *** White chocolate flower and chocolate centrepiece from Alistair Birt, head chocolatier - YouTube !!!
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middle of the flower I've temper the dark chocolate is acting the same way
whites and now we're gonna pipe mill stamens
and familiar the flower things
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give it like a nice shine your pick up
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to show concern is if the lowest long me to roller
miscues shape so now we can assemble a very small simple piece
with using the flowers that we made and the leaves that was made
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angry and translates this
I'm home *** *** How to make chocolate Lotus flower - YouTube !!!
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