THINGS TO DO WITH MELTED CHOCOLATE
Very easy, just take 60% or more chocolate and equal parts of cream and melt together.
When warm -- fondue
8 ounces good dark chocolate, chopped (not below 60 percent
cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded
1 stick butter, room temperature
Orange liqueur (recommended: Grand Marnier)
Marshmallows, strawberries, pound cake, dried apricot/mango/papaya,
for serving
Directions
Completely melt the chocolate in a double boiler. Add the cream
to a medium bowl and pour in the chocolate. Whisk the mixture
very slowly creating a shiny, elastic emulsion.
Whisk in the butter, then add the liqueur, to taste, until well combined.
Pour the mixture into a fondue pot. Dip your choice of bites into the fondue using fondue forks and enjoy!
When at room temperature -- for dipping
Ingredients
Ganache:
8 ounces good dark chocolate, chopped (not below 60 percent cocoa,
recommended: Valrhona)
8 ounces heavy cream, scalded
Directions
Completely melt the chocolate in a double boiler. Add the cream
to a medium bowl and pour in the chocolate. Whisk the mixture
very slowly creating a shiny, elastic emulsion.
Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!
When chilled -- to make truffles
Ganache, recipe follows, refrigerated until firm
Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls,
rainbow sprinkles, crushed toasted almonds
Directions
Remove the chilled ganache from the refrigerator. Scoop out little
amounts onto a parchment or waxed paper-lined baking sheet. Chill
in the refrigerator for about 10 minutes. Immediately roll out
each scoop into golf ball-sized pieces.
Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.
Notes
This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The Food Network
Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as
to the results.
Ganache:
8 ounces good dark chocolate, chopped (not below 60 percent cocoa,
recommended: Valrhona)
8 ounces heavy cream, scalded
Completely melt the chocolate in a double boiler. Add the cream
to a medium bowl and pour in the chocolate. Whisk the mixture
very slowly creating a shiny, elastic emulsion.