| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| Good-quality white chocolate; 35% cocoa butter | ||
| Gel-paste food coloring | ||
| Or powdered food coloring | ||
| Egg and bunny molds |
INSTRUCTIONS
TEMPERING CHOCOLATE: If chocolate contains any additives, fillers, or fats besides cocoa butter, it won't temper. Every brand of chocolate has its own specifications for tempering. As it melts, white chocolates should not exceed 110 degrees. Chop chocolate into small pieces. Temper at least one to one and a half pounds of chocolate at a time -- enough to make two to four dozen chocolates, depending on the size. Melt the chocolate over simmering water or in a microwave for 1 minute at 30-percent power. Stir it, and check the temperature with a chocolate thermometer or an instant-read thermometer. Heat it in 10 to 20 second intervals, testing the temperature until just right. Pour two-thirds of the melted chocolate onto a marble slab. (You can also use a Corian, Formica, or stainless-steel surface.) Spread it thinly with an offset spatula. The goal is to lower the temperature to 80 to 83 degrees, depending on the type of chocolate. Scrape the chocolate back into the bowl with remaining chocolate; blend thoroughly. You're aiming for a temperature between 82 and 90 degrees, depending on the type of chocolate. At that point, the chocolate is tempered. The temperature must be maintained throughout the molding process. COLORING CHOCOLATE: As soon as the chocolate is tempered, it can be colored. Add coloring, stirring to incorporate with a rubber spatula. Keep in mind that white chocolate has a yellowish hue that can work against you when trying to make purple or blue, but works in your favor when making yellow or green. MOLDING CHOCOLATE: Pipe tempered and colored chocolate into clean mold. Gently drop mold on work surface to force out the air bubbles. Transfer to refrigerator to set until hard, at least a half hour. When set, remove chocolate from mold by covering mold with parchment paper, and inverting. Take care not to let chocolates touch one another. When handling the molded chocolate, use surgical gloves to avoid fingerprints. Molded chocolates that have one flat side can be sandwiched together with a dab of tempered chocolate to form a three-dimensional chocolate. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" 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 Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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