| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Food networ, Food3 | 4 | servings | |
INGREDIENTS
| 100 | g | Dark couveture |
| 100 | g | White couveture |
| 50 | g | Milk chocolate |
| 25 | ml | Warmed cream |
| 10 | g | Unsalted butter |
| 20 | g | Hazelnut praline; crushed |
INSTRUCTIONS
CUPS, SAUCERS AND SPOONS DEMERARA SUGAR CUBES Cups, saucers and spoons: Temper both chocolates and by using marbling, moulding, piping and flooding techniques with acetate produce the cups, saucers and spoons. Set aside. Ribboned white and dark curls: Spread the dark chocolate on to a marble slab and comb with a serrated scraper. When lightly set, spread on top with the white chocolate and with a straight edge scraper form into curls quickly before the chocolate totally sets. Demerara sugar cubes: Chop the chocolate and add to the cream which has been boiled, stir in and allow to cool. Beat up butter with a whisk and add the cold chocolate and cream mixture and continue to beat until light and fluffy. Spread 1/2 inch thick between two pieces of greaseproof paper and refrigerate to harden. Cut into 3/4 cubes and coat in the praline powder. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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