CHOCOLATE-ALMOND WOOD-GRAIN BARK
Faux bois, a wood-grain pattern, is a beautiful way to showcase the two types of chocolate used in this bark.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Yield One 8-by-12-inch sheet
Number Of Ingredients 3
Steps:
- Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Spread white chocolate onto an 8-by-12-inch food-safe plastic wood-grain texture mat using a small offset spatula. Scrape off excess chocolate, using spatula, until the thinnest layer possible is left on mat. Transfer mat to a baking sheet and freeze until firm, about 10 minutes.
- Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Mix in almonds. Spread mixture onto white chocolate in an even layer. Refrigerateuntil firm, about 1 hour. Peel away mat.
CHOCOLATE SWAN, TREASURE CHEST, PICTURE FRAME, CHOCOLATE SLEIGH, AND DRESSY CHOCOLATE BOX
Provided by Food Network
Categories dessert
Time 4h
Yield 1 each: Chocolate Swan, Treasure Chest, etc.
Number Of Ingredients 6
Steps:
- To mold the swan: Use a ladle to fill a mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Depending on the thickness of the chocolate, you may want to repeat this step to make the swan thicker. Unmold the chocolate swan. When the chocolate has completely set, the swans are ready to fill with candy. To mold the treasure chest: Use a clean paintbrush or pastry brush to apply dark chocolate to the inside details of the mold. I painted the hinges and fasteners dark chocolate. Use a ladle to fill a mold with milk chocolate. Use the same molding technique as used in the swan. You can fill the chest with candy or any special treat. Tie it closed with a ribbon. To make the picture and frame: This technique can be used to make any painted design. I downloaded a clipart image from the internet. A simple design with a lot of color makes the best result. Place your design underneath a piece of acetate. Mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a fine-tipped paintbrush to trace the outline of the painting with a dark-colored paint. Use other paint colors to fill in the design. This will certainly remind you of paint-by-number. Use and airbrush if you want to give it an antique finish. Allow the paint to dry. Pour some white chocolate at the edge of the painted acetate. Pull the raplette through the chocolate pulling the chocolate over the painted drawing. This will spread an even 1/8-inch thick layer of chocolate over the painting. When the chocolate begins to set, use a sharp paring knife to cut the paint canvas to the finished size of the painting. Let this cool until the chocolate sets. When the chocolate has set completely, simply peel off the acetate. Use a brush dipped in dark chocolate to brush a very light layer of dark chocolate over the relief of the picture frame mold. Use a ladle or cornet filled with white chocolate to fill the mold with white chocolate. When the chocolate sets, unmold the picture frame. The dark chocolate will leave an antique effect. Use tempered white chocolate to glue the chocolate canvas into the frame. It is ready for display. Make the sleigh: Make a template for the sleigh skis and the sleigh bottom. You can make this any size that you like. The bottom of my sleigh measured 11 inches wide by 17 inches long. I used a wood grain tool normally used in house painting to give the sleigh the texture of wood. To make the wood grain chocolate, pour a little dark chocolate at the edge of a piece of parchment paper that measures at least 11 inches wide by 17 inches long. Use a back and forth rocking motion as you pull the wood grain tool through dark chocolate. Be sure to spread this chocolate all the way to the edge of the paper. Repeat the process until the paper is completely filled with the pattern. Repeat on more parchment to create enough wood grain pattern for all of the pieces in your sleigh.
- Use an offset spatula to spread a 1/4-inch-thick layer of tempered milk chocolate over all of the pieces that have the dark chocolate wood grain pattern. When cutting out the skis, use a paring knife to cut through the chocolate while tracing around the template. When the chocolate has set completely, remove the excess chocolate. When the chocolate is set, peel off the parchment. Make the sleigh handle: Roll parchment paper into a tight roll that is about 1/2-inch in diameter. Use a cornet filled with milk chocolate to fill the roll. Be sure to pinch the bottom to keep the chocolate from escaping. Set aside until the roll has set. When the chocolate is hard, remove the parchment paper. Use a hot knife to cut the sleigh handle to the size that will fit onto your sleigh. Assemble: Lay a ski pattern-side down on the work surface. Place tempered milk chocolate in a large cornet and trim the tip. Draw a line of chocolate along the edge of the sleigh bottom. Position the sleigh bottom onto the ski. Draw a line of chocolate on the other edge of the sleigh and position the other ski on top. When the chocolate sets, stand the sleigh upright. Use tempered milk chocolate to glue the sleigh handle into place. The sleigh is ready for any display. Make the Dressy Gift box: To make the strips on the top, you can use a tiling spatula with square teeth cut from it. My box measured 7 inches wide by 10 inches long. Use an offset spatula to spread a 1/8-inch-thick layer of tempered milk chocolate over a sheet of acetate. Pull the slotted spatula through the chocolate along the longest side. This will leave long straight lines. When the chocolate begins to set, use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over strips, being careful not to press into the milk chocolate strips. Let the chocolate set completely. To make the base, use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a sheet of parchment paper. Use a paring knife to cut a rectangle that measures 7 inches wide by 10 inches. Then cut 2 strips that measure 61/2 inches long and 1 1/2 inches wide. Cut 2 more strips that measure 91/2 inches long and 11/2 inches wide. When the chocolate has set completely, remove the base and strips. Use tempered chocolate to glue the strips onto the base to form a box. Place the strips just inside the edge of the base. Make the box decorations: Use white modeling chocolate to make the tie, collar, pocket and pocket square. I colored some modeling chocolate red for the pocket square. Get creative and have fun. Dust the work surface with cornstarch. Use a rolling pin to roll out the white modeling chocolate until it is about 1/8-inch thick. Use a paring knife to cut out the details of the shirt or blouse. Place the pieces on top of the striped chocolate box top. If you are inspired to do so, paint some patterns on the tie. When the chocolate has set completely on all of the pieces, the box is ready to be filled with any treat. Simply fill the box and cover with the top piece. SOURCES: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 Swan mold: Tomric Plastics Treasure chest mold: Tomric Plastics Wood grain tool: hardware/paint store Grout spatula for tiling: hardware Modeling chocolate: Beryls
CHOCOLATE WOOD-GRAIN
Use this to make our Pistachio-Chocolate Buche de Noel.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes enough to cover 1 twelve-inch log
Number Of Ingredients 2
Steps:
- Cut a thin piece of acetate into a 13 1/2-by-16-inch rectangle, and place on a clean work surface, with a long side facing you. Coat surface of faux-bois tool well with a thick layer of white chocolate. Starting at the left side and working from top to bottom of acetate sheet, rock coated tool back and forth while dragging it in one swift motion to make vertical striation. Continue making striations until the entire sheet is covered. Transfer acetate, chocolate side up, to an inverted rimmed baking sheet; refrigerate until set, about 6 minutes.
- Meanwhile, temper bittersweet chocolate: Melt two-thirds of the chocolate in a heatproof bowl set over a pan of barely simmering water until it registers 118 degrees on a candy thermometer. Remove bowl from heat, and add remaining chocolate to the bowl; stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors) until the chocolate cools to 84 degrees. Remove any unmelted pieces; discard. Return bowl to pan; stir until the chocolate reaches 88 to 90 degrees.
- Immediately transfer acetate to work surface; pour bittersweet chocolate over the top. Quickly spread evenly over the entire surface with an offset spatula. Try not to spread it too much or white chocolate will smear. Use immediately.
WHOLE-GRAIN CHOCOLATE CHIP COOKIES
These chewy-crispy whole-grain cookies are only 110 calories each and use a little applesauce to replace some of the fat. Challenge your friends and family to see if they can tell!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
- Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 1 grams, Sugar 9 grams
PISTACHIO-CHOCOLATE BUCHE DE NOEL
For this log, chocolate cake is rolled with pistachio ice cream, clad in chocolate, and frozen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 twelve-inch log
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper; spray paper. Into a small bowl, sift flour, cocoa, baking powder, and salt; set aside.
- In the bowl of an electric mixer, whisk yolks and half the sugar until thick and pale. Beat in vanilla. In a clean bowl, beat egg whites, with clean whisk, until soft peaks form. Slowly add remaining sugar; beat until stiff (but not dry) peaks form. Fold egg whites into yolk mixture in three batches; add flour mixture with last batch.
- Spread batter evenly on prepared baking sheet. Bake until cake springs back to touch, 15 to 20 minutes. Run a small, sharp knive around edges to loosen, and invert cake onto clean kitchen towel dusted with cocoa powder. Peel off parchment paper. starting at a short side, roll into a log, incorporating towel. Transfer to a wire rack; let cool, about 1 hour.
- Unroll cake; spread ice cream evenly over top, leaving 1/2-inch border on all sides. Reroll (without towel). Arrange, seam side down, on parchment-lined baking sheet; freeze until ice cream is firm, at least 1 hour. Run a serrated knife under hot water and pat dry. Trim ends of log as desired.
- Wrap log in chocolate wood-grain: Tuck one end of chocolate-coated acetate under cake while lifting other end up and over cake (chocolate side should be facing cake), being careful not to let chocolate touch the cake until the sheet is ready to be tucked under at other side. Place, seam side down, on an inverted baking sheet, and return to freezer. Let stand until the chocolate has hardened, about 10 minutes.
- When ready to serve, remove cake from freezer. Carefully peel acetate from cake; gently break off ends of chocolate wrapping to line up with ends of cake. Garnish with chocolate leaves, if desired.
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24 OF OUR BEST WHOLE GRAIN RECIPES FOR EVERY MEAL
From bhg.com
Occupation Food Editor, Better Homes & GardensPublished Feb 19, 2016Estimated Reading Time 7 mins
- Chickpea and Freekah Salad. Power Grain: Freekah. Freekah is a quick-cooking whole grain that is roasted, giving it a slightly nutty, smoky flavor.
- Whole Grain Panzanella. Power Grain: Whole Wheat. Panzanella is an Italian tomato salad typically made with white bread. This fresh, healthier twist swaps in whole wheat bread, which contains more whole grains to keep you fuller longer.
- Winter Bulgur Salad with Olive Dressing. Power Grain: Bulgur. Thanks to the addition of bulgur, this whole-grain recipe is hearty enough to become a meal on its own.
- Pumpkin Flaxseed Chocolate Breakfast Bars. Power Grains: Flaxseed, Oats. Any breakfast that includes chocolate is a win in my book. These pumpkin bars made with nutritious ingredients such as flaxseed, whole-grain oats, and banana are the perfect way to start the day.
- Quick Pork-and-Vegetable Fried Brown Rice. Power Grain: Brown Rice. Sure, you could order takeout, but we think this homemade fried rice is even better.
- Italian Barley and Sausage Casserole. Power Grain: Barley. Step up your casserole game by using whole grains. This whole-grain dish utilizes barley, which can help improve heart health, bone health, and reduce inflammation.
- Whole Wheat Chocolate-Blueberry Cake. Power Grain: Whole Wheat. This chocolate cake isn't exactly healthy, but it's definitely a better way to satisfy your chocolate cravings than most other dessert recipes.
- Whole Wheat Pumpkin Bread. Power Grain: Whole Wheat. No need to feel guilty about digging into this cinnamon-laced pumpkin bread. Every slice is baked with whole wheat flour, which contains more fiber and vitamins than white flour.
- Lebanese Beef and Tabbouleh Salad. Power Grain: Bulgur. Tabbouleh is a fresh herb salad popular in Middle Eastern cuisine. Bulgur brings a slew of fiber and good-for-you nutrients to this whole-grain recipe.
- Quinoa and Butternut Bowl. Power Grain: Quinoa. Who doesn't love a good grain bowl? Butternut squash and kale are the perfect partners for this quinoa bowl.
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