Tempered dark chocolate spread onto a piece of bubble wrap to creates a honeycomb effect chocolate garnish.
- 250 g good quality dark chocolate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time required for chocolate to set.
1. Melt the dark chocolate or temper it if it contains cocoa butter.
To temper the chocolate, place it in a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant pieces you can gently heat the chocolate with a hair dryer while stirring.
2. Using a palette knife, spread the chocolate onto the bubble wrap so that the bubbles are exposed.
3. Leave the bubble wrap at room temperature to set. If your room temperature is warmer than 25°C, place the coated bubble wrap in the fridge for a short period of time. Once set, peel away bubble wrap gently.