|
Coat the chocolate mice
- Temper the milk chocolate.
Put the tempered chocolate into a 1-quart glass bowl and set on a heating pad
set to low heat to maintain the correct coating temperature. Line 2 baking
sheets with silicone baking mats with the textured side facing up. Arrange the
work area so that the uncoated centers are to the left of the tempered
chocolate, with the mat-covered baking sheet on the right. Reverse these positions
if you are left-handed.
- Gently drop a mouse center (still attached to its round chocolate base) with
the head facing up, onto the surface of the melted chocolate. Slide the prongs
of a 3-pronged dipping fork underneath the mouse and at an angle, gently submerge
the mouse into the chocolate until it is completely coated. Lift the coated
mouse out of the chocolate and tilt the fork slightly so that it slips about an
eight of the way off the end of the fork. Level the fork and gently tap the
bottom of the fork in a forward circular motion, barely touching the surface of the
chocolate. Tap several times until very little chocolate is being pulled from
the bottom of the mouse.
- Lift the fork away from the surface of the chocolate and lightly touch the
edge of the bowl with the bottom of the fork. Hold the fork at a slight angle
and follow the curve of the bowl with it to remove any excess chocolate that is
left on the bottom of the fork.
- Place the coated mouse on the upper right-handed corner of the baking mat and
pull the fork away with a quick but gentle motion. Coat the remaining mice in the
same manner, setting them on the baking mats in straight rows.
Decorate the chocolate mice
- Temper the dark chocolate. Make a small paper cone with a tiny opening at the tip. Fill the cone
with some of the tempered dark chocolate. Pipe tiny dots for the eyes and nose
on the face of each mouse. Pipe a curled tail on the back of each mouse. Let the
chocolate mice set for at least 1 hour before removing them form the silicone
mat.
- Spread the remaining tempered milk and dark chocolates into even layers onto
waxed paper lined baking sheets and refrigerate for 10 to 15 minutes, until
hardened. Let the chocolate stand at room temperature for 30 minutes. Break into
pieces and store in zip-lock bags.
- Store the chocolate mice in an airtight container for up to 5 days at room
temperature, or in the refrigerator for up to 2 weeks. Allow the chocolates to
come to room temperature in the storage container before serving.
Buy
Chocolate Passion
Copyright: Tish Boyle, Timothy Moriarty, John Wiley & Sons, Inc.
All rights reserved
|
