Chocolate Balloon Centerpiece Recipes

JACQUES TORRES'S CHOCOLATE BOWLS

Steps:

• Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
• To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.

CHOCOLATE MOONSCAPE CENTERPIECE

Steps:

• Draw the design you would like to make on a piece of paper. Transfer the design to foam board and cut out the pieces. It is helpful to construct a 3-D version of your centerpiece before you make it from chocolate. You can make any design and any size you like. My centerpiece design included a large moon with a flame and other flame pieces. Then I made a total of 4 thin single flames and 4 thick double flame pieces. The tallest flames I made were about 28 inches long with 3 progressively shorter flames. Trace the foam board design onto the rubber mat and cut out the moon design to make the template. Repeat to make the flame designs. Make the moon design and the flames in dark chocolate: Place the rubber mat moon design cut out on a parchment paper lined surface. Use a ladle to fill the cut out with chocolate. Allow the chocolate to set. When the chocolate has set, peel away the mat. Repeat to make other flame pieces. Make a base: Use flexible aluminum strips or cake ring to form a base. The base I made was 10 inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 3/8-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make the chocolate plate: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a 10-inch sheet of acetate. Let the chocolate set slightly. Use a paring knife to trace around an 8-inch cake circle. When the chocolate is set, peel off the acetate. Make the white chocolate moon design and the thin flames: Use the templates for the moon and flames as a guide and draw slightly thinner versions of these things onto acetate. Cut out the acetate pieces. Use an offset spatula to spread a 1/4-inch-thick layer of white chocolate over the acetate pieces. When the chocolate has set, remove acetate from the chocolate piece and place each one on top of its existing dark version. Use tempered chocolate to glue each 1 into place. Use an airbursh to paint the white chocolate pieces red.
• Make the chocolate flowers: Each flower consists of about 13 or more petals. Some petals are about 3-inches long while others are about 4 inches long. I used a lot of flower petals so I made my own petal templates. To do this, I drew the shape of the petal at 1 end of a piece of plastic (like plastic from the side of a bucket) that was about 10 inches long and 5 inches wide. Repeat to draw as many petals as will fit on the plastic. Use an X-acto knife to cut out the petals. Repeat to make another template for the 3-inch petals. Place the template on a piece of parchment paper. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over the template. Let the chocolate set slightly. Lift the template from the chocolate. Place the parchment paper over a rolling pin to give the petals a slight curve. You will need petals of varying degrees of curves. Make as many petals as you will need to make as many flowers as your design requires. Assemble the flowers: I used a plastic dome mold to give my flowers their final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add petals resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a flower as you like. I used the petals with the sharpest curve for the inside layer. When the chocolate has set, pop the finished flower out of the mold. Use an airbrush to paint the flower. Assemble the centerpiece: Use tempered chocolate to adhere the moon design to the base. Use more chocolate to adhere the flames to the base. I glued 1 flame slightly behind the moon design piece and the other slightly in front of the piece. Use more tempered chocolate to glue the flower to the base at the front. Determine the points at which the chocolate plate will rest inside the base of the moon design. Use a hot paring knife to create a 90-degree indentation on the inside of the moon. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. Create the same type of indentation on the plate where it will rest near the tip of the moon. Balance the plate into the spot you have created using the tempered chocolate to glue it into place. If you are using this as a dessert display, place any dessert that you have on the chocolate plate.
• Sources: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 Foam board: any art supply store Rubber mat material: hardware store

HONEYCOMB CUPCAKES CENTERPIECE

Steps:

• For the almond bees: Fill a piping bag with a very small round tip with the chocolate. Pipe 2 eyes side by side on the rounder end of each almond, followed by 3 crosswise stripes starting in the middle of the almond down to the narrower end. Attach 2 sliced almonds (like wings) to the top chocolate stripe (the one closest to the eyes). Repeat to make 18 almond bees total. Allow to dry.
• For the sugar cookies: Preheat the oven to 325 degrees F.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with a handheld electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla, mixing until fully incorporated. Slowly add the flour mixture and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• Divide the dough in half, pat into discs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Generously flour a clean work surface. Gently roll out the chilled dough to about 3/8-inch thick. Cut 24 cookies using a 2 1/4-inch hexagon cookie cutter, working quickly so that the dough stays chilled. (If the dough has become too soft, transfer to the refrigerator on a parchment-lined baking sheet and chill again for 30 minutes.) Place the cookies on ungreased baking sheets, leaving about 1 inch between them. Lightly dust off any excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes. (Excess dough can be gathered together, pressed into a disc, chilled and rerolled.)
• Bake the cookies until the bottoms are golden, about 10 minutes. Cool on the baking sheets until firm enough to transfer to a wire rack to cool completely. If not using right away, cookies can be stored in an airtight container at room temperature for up to 1 week.
• For the decorative cookie border: To create the honeycomb shapes on your sugar cookies, roll the yellow fondant out and cut out 24 hexagon shapes with a 2 1/4-inch hexagon cutter.
• Place a 1 1/4-inch hexagon cutter in the center of your existing fondant hexagon shape and press. Remove the center piece.
• Thinly frost the cookies with some buttercream. Place a cut-out hexagon fondant border on each cookie.
• Mix the clear and yellow sanding sugars together, and then fill the inner space of the cookies with the mixed sugar. Flip the cookies over to shake out any excess sanding sugar. Reserve the remaining sugar mixture for the cupcakes.
• To assemble the cupcakes: Frost the vanilla mini cupcakes with some buttercream using a pastry bag fitted with a star tip. Sprinkle with some of the sanding sugar mixture. Garnish 12 of the mini cupcakes with 1 almond bee. Reserve the additional 6 bees to garnish the honeycomb cookie cupcakes.
• Frost the standard-size frangipane cupcakes with some buttercream using a mini offset spatula.
• Dip the outside edges of the frosted cupcakes into the mixed sanding sugar and place the hexagon sugar cookies on top.
• To build the honeycomb structure: Place 14 of the standard-size cupcakes in a hexagonal honeycomb pattern. Stack 7 more cupcakes, making a second tier in the honeycomb pattern, saving 3 cupcakes to put on the top tier.
• Scatter 20 mini cupcakes (including 8 with the almond bees) around the base of the honeycomb structure. Garnish the structure with the remaining 4 mini cupcakes with almond bees. Then arrange the remaining 6 bees on the tops of the hexagon cookies.
• Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Chocolate:
• Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate.
• Citrus:
• Stir in the zest of half a lemon or orange.
• Boozy:
• Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka.
• Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes (recipe above) and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

LAS VEGAS CENTERPIECE

Steps:

• For the Castle Turrets: Cut a strip of acetate that is 6 1/2 by 18-inches, and spread an 1/8-inch thick layer of white chocolate onto it. Let the chocolate set until firm yet pliable, but not hard. Next, roll it, chocolate inside, lengthwise into a long tube, but not overlapping the chocolate. Tape it closed, place in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the acetate. Using a hot serrated chef's knife, cut the tube into 1 (8-inch) long tube and 2 (5-inch) long tubes. Set aside.
• For the Conical Roof Tops: Cut two circles of acetate that are each 7 inches in diameter and one that is 6 inches in diameter. Make a 3 1/2-inch cut toward the center in both of the 7-inch circles, and a 3-inch cut in the 6-inch circle. Overlap the two cut sides of each circle to make a cone shape and tape it closed. Mix the cocoa butter with the powdered food coloring to the desired consistency and paint the inside of the mold. (It is best to use yogurt machine to store and warm your paints.) Using a ladle, fill the cone with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the cone should be evenly coated. Wipe the edge of the plastic cone clean and place it upside down on a wire rack over a sheet pan. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean again with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Repeat with the other cones. When the chocolate sets, peel off the acetate. Set the cones aside.
• For the Dice: Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the sheet and wait until the chocolate begins to set. Using a rolling cutter or hot sharp chef's knife, cut equal size squares in the amount and size desired. (You will need 6 squares for each die.) When the chocolate has set, carefully peel away the acetate. It should release from the chocolate quite easily. Use white chocolate to glue the squares together to form the cube. Fill a cornet with bittersweet chocolate and draw the dots on the dice.
• For the Roulette Numbers: You will need to perform the following process once using white chocolate and once using bittersweet chocolate. Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of chocolate onto the acetate sheet. Wait until the chocolate begins to set. Using a rolling cutter or hot sharp chef's knife, cut squares in proportion to your castle. When the chocolate has set, carefully peel away the sheet. It should release from the chocolate quite easily. Fill a cornet with bittersweet chocolate and draw the numbers onto the squares.
• For the Playing Cards: Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the sheet. Wait until the chocolate begins to set, then using a rolling cutter or hot sharp chef's knife, cut 2 1/4 by 3 1/2-inch rectangles. When the chocolate has set, carefully peel away the card. It should release quite easily. Using a small paintbrush and cocoa butter paints, paint the faces on the cards. For the Castle Walls: place a piece of textured plastic on the work surface in front of you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Let the chocolate set until firm yet pliable but not hard. Carefully peel away the sheet. It should release from the chocolate quite easily. Using the tip of a hot paring knife, cut the desired design at the top of wall.
• For the Sparklers: Place a transfer sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4 inch-thick layer of white chocolate onto the transfer sheet, completely covering the design. Allow the chocolate to set. Using the tip of a paring knife or cookie cutters, cut out whatever shape you desire. Let set completely. Remove the parchment paper and set aside. To make the sticks, roll up a piece of parchment paper tightly, tape it closed and stand it up on end inside the tube inside a roll of paper towels. Fill the parchment paper with white chocolate and allow it to harden. When hardened, peel off the parchment paper and "glue" the top of the sparkler to the stick with white chocolate.
• For the Base: Overturn the deli tray and, using a clean wide paintbrush dipped in bittersweet chocolate, completely cover the outside of the tray, sides and all. Allow the chocolate to set and apply as many coats as needed to create a 1/3-inch thick coating. Allow the chocolate to set completely. Turn the tray back over and carefully lift it away from the chocolate.
• To Assemble: Set the base right-side up on the work surface in front of you. Position the roulette wheel squares along the edge about half way around the circle, alternating dark and white. Use a cornet filled with bittersweet chocolate to glue each piece into place. Position the turrets as desired. Use bittersweet chocolate to glue each piece into place. Glue on the roofs. Add the walls between each turret and glue into place. Decorate with the dice and cards as desired.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

EASY CHOCOLATE CENTERPIECE

Steps:

• For the Support Stand: Using an offset spatula, spread a 1/4-inch-thick layer of bittersweet chocolate over the textured side of a dish mat, being sure to spread it all the way to the edges. Roll the mat into a tube and let the chocolate set. When it has set, carefully peel the mat away from the chocolate. Using a sharp, hot chef's knife, trim the edges so they are even. Set aside
• For the Base: You will need to two bases for the centerpiece. Place an acetate or parchment sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Wait until the chocolate sets. Place another dish mat on top of the white chocolate. Using an offset spatula, spread a layer of bittersweet chocolate over the mat. Allow the chocolate to set. Carefully peel the mat away from the chocolate, creating a white base with dark dots. Repeat to make another base. Use a sharp chef's knife to cut a circle from one of the bases, 2 inches larger than the diameter of whatever you will be placing on the pedestal.
• Set the large base on a flat tray. Use a generous amount of chocolate to glue the circular base to one end of the support stand tube. Use more chocolate to glue the other end of the support stand tube to the other, larger base. Be sure the chocolate has set completely and the stand is sturdy before you set anything on top of it.
• If you would like to use a potato masher or a slotted spatula, first place an acetate or parchment sheet on the work surface, then place the utensil on top of the paper. Using an offset spatula, spread a layer of white chocolate over the utensil (filling the holes) and onto the acetate sheet. Carefully, lift off the utensil. Allow the chocolate to set then use an offset spatula to carefully spread a layer of dark chocolate over the white chocolate texture. Allow the chocolate to set. Use a sharp knife or cutter to cut the chocolate into interesting shapes.
• Use these same techniques for any other textured mat and create more interesting pieces for the centerpiece.
• To assemble the centerpiece, use the chocolate to glue the various shapes into place. Use your eye as a guide to create an interesting design. A nice thing to do is to place a cake on the stand and distribute petit fours around the base of the centerpiece. You can also decorate with fresh fruit to add color.
• How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE BALLOON BOWLS

Steps:

• Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
• Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
• Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
• Pop the balloons and fill with your favorite candy or snack.

CHOCOLATE BALLOON BOWLS

Steps:

• Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 mins. Meanwhile, blow up your balloons - you want each bowl to be about 10cm wide, so try to pick small balloons and don't blow them up too much. Tie with a knot.
• Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few secs until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 mins or until set.
• When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert - ice cream is good because it keeps the bowls cold.