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Cooked by: Chef / Last Modified: 3/24/2004 / Course: cake / Number of Servings: 1 |
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Directions: NOTE: Use paste food color, since contact with liquid makes chocolate stiff and unmalleable. Coarsely chop white chocolate. Melt in a double boiler over medium heat, stirring constantly, until completely smooth. (White chocolate has a low melting point, so take care when melting.) With a paper towel, wipe the underside of each citrus leaf to be sure the surface is clean and dry. With a clean, dry paintbrush or pastry brush, spread the melted chocolate up the side of the bowl of a double boiler in order to slightly cool the chocolate. Paint the underside of a citrus leaf with a thick layer of chocolate, spread it neatly to leaf's edge, and wipe away excess. To tint the white chocolate and give it a variegated effect, before brushing it on citrus leaves, pour it into a bowl, swirl in food color with a toothpick or wooden skewer, and then spread the tinted chocolate on a citrus leaf with a brush. Gently place leaves on a parchment-lined baking tray. Freeze 5 to 10 minutes, until firm. Remove the leaf from the chocolate by gently pulling back stem and loosening outer edges. Use chocolate leaves immediately. Working quickly, arrange several chocolate leaves on top of a cake or cupcake, stagger a second layer between the first layer of leaves. (Cool hands in ice water, as necessary.) Cut four jelly beans in half, place them in the center of chocolate flower. Serve immediately. Makes 1 chocolate poinsettia.
Per serving: 0 Calories (kcal), 0g Total Fat, (0% calories from fat), 0g Protein, 0g Carbohydrate, 0mg Cholesterol, 0mg Sodium
Food Exchanges: 0 Grain(Starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 0 Fat, 0 Other Carbohydrates
Ingredients:
1 1/2 Pound(s) White chocolate
3 Assorted citrus leaves
1/4 Pound(s) Small green jelly beans |
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