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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Spread white chocolate on a sheet of acetate in a layer about 1/16-inch
thick. Drag a cake comb through the chocolate to create alternating lines.
Return the excess chocolate to the bowl. When the chocolate stripes are
firm but not hard, use an offset spatula to spread a 1/8-inch thick layer
of dark chocolate over the white chocolate. Let the dark chocolate set
until firm but not hard, then place a piece of parchment paper on top of
the chocolate. Pick up the plastic by a corner and carefully wrap it around
any tube. Secure the plastic closed with tape and place in the
refrigerator.
Place a piece of bubble wrap, bubble side up on your work surface. Randomly
drizzle white and dark chocolate onto the plastic. Use an offset spatula to
spread the chocolate in an even layer to create a marbled effect. Place the
plastic in the refrigerator.
Spread some white chocolate onto a sheet of acetate. Pull a wood grain tool
through the chocolate to create a wood grain design. Let the chocolate set
slightly, until firm but not hard. Cover the design with dark chocolate and
use a spatula to gently spread it into layer that is about 1/8-inch thick
on one end and graduates to a 1/4-inch thick at the other end. Let the
chocolate set until firm yet pliable but not hard and set it inside a tall
round container. Place it in the refrigerator.
Cover a piece of textured plastic with about 1/4-inch thick layer of
chocolate to create any desired size and place in the refrigerator.
To unmold all of the chocolate pieces, remove them from the refrigerator
and just gently peel away the plastic. Keep the unmolded pieces in the
refrigerator until you are ready to put the sculpture together. Use the
melted chocolate to "glue" the pieces together. Arrange the chocolate
pieces as if you were arranging flowers of different varieties. Let your
natural artistic eye guide you in the design.
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