White Chocolate Canvas And Chocolate Paints Recipes

WHITE CHOCOLATE CANVAS AND CHOCOLATE PAINTS

Steps:

• You can make this "canvas" any size you would like.
• There are two options for making a chocolate canvas. The first one requires a plastic deli tray, on which you pour a 1/4-inch-thick layer of white chocolate (remember, the chocolate canvas will assume any pattern that exists on the tray). Allow it to set, and when it hardens, the chocolate will retract from the sides of the tray. To unmold the canvas, simply overturn the tray, being careful to support the chocolate.
• The second way is to use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate onto a sheet of parchment paper, being sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard. Use the tip of a sharp paring knife or X-Acto knife to cut a square or rectangular "canvas".
• Paints: Mix cocoa butter with food coloring until it has the viscosity of cooking oil.
• 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.

PAINTED WHITE CHOCOLATE BARK

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Add the blue, pink, green and yellow candy melting wafers to separate microwave-safe bowls. Microwave each bowl separately for 30 seconds. Stir, then microwave for 30 more seconds or until just fluid. Melt the white chocolate chips in a separate microwave-safe bowl at 70 percent power for about 1 minute. If needed, microwave at 70 percent in 10-second intervals until fluid.
• Pour the white chocolate onto the silicone mat and spread thin with an offset spatula into a square or rectangle.
• Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of the white chocolate. Then, take a skewer or toothpick and drag the color around to make swirls. Refrigerate to set up, about 1 hour.
• Break the chocolate bark into pieces and serve. Store in an airtight container.

CHOCOLATE SWAN, TREASURE CHEST, PICTURE FRAME, CHOCOLATE SLEIGH, AND DRESSY CHOCOLATE BOX

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 DIAMONDS

Steps:

• Preheat oven to 375 degrees F.
• Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour.
• Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm.
• Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.