Tempered Chocolate and Chocolate Garnishes

Ease of preparation: Complex
Yield: varies

Ingredients:

For the chocolate balloon bowl:

• 8 ounces (227 g) 70% dark chocolate
• Special equipment: 6 balloons

For the chocolate bark:

• 10 ounces (283 g) 70% dark chocolate
• ¾ cup (180 ml) pistachios
• ¼ cup (60 ml) raisins
• 1 teaspoon (5 ml) flake salt

For the chocolate swirl garnish:

• 6 ounces (170 g) 70% dark chocolate

For the chocolate soil:

• 2 ½ ounces (70 g) semi-sweet chocolate, chopped
• 5 ½ ounces (160 g) sugar
• 2 tablespoons (30 ml) water

Method:

To temper the chocolate for the following preparations:

In a double boiler, heat 2/3 of the chocolate to 113 F (45 C).

Remove from heat and stir in remaining chocolate.

Cool chocolate to 81 F (27 C).

Return the chocolate to the double boiler and heat to 90 F (32 C).

Use for the following…

For the chocolate balloons:

Temper the chocolate as above.

Blow up 6 balloons to desired size.

In a bowl dip the 6 balloons one at a time into the tempered chocolate.

Set the dipped balloons upright on a baking sheet topped with parchment paper.

Refrigerate for 4 hours.

Pop balloon and remove from chocolate bowl.

For the chocolate bark:

Temper the chocolate as above.

When tempered, pour chocolate onto a small baking sheet lined with parchment paper.

Sprinkle nuts, salt and raisins all over and gently press into the chocolate.

Allow bark to cool at room temperature until fully hardened and break to serve.

For the chocolate swirl garnish:

Temper the chocolate as above.

Pour chocolate into a piping bag with a small tip or a parchment paper cone.

Squeeze chocolate into swirls onto a parchment lined baking sheet.

Cool at room temperature until chocolate has hardened.

For the chocolate soil:

Note that tempering the chocolate is not necessary for this preparation.

Over medium heat, heat sugar and water to 275 F (135 C). Do not stir or sugar will crystalize.

Once the sugar and water have come to temperature, remove from heat and rapidly whisk the chocolate into the sugar. Continue whisking until ‘soil’ texture is formed.

Transfer to a sheet pan to cool.

For a fun presentation, combine all the garnishes above in a single dessert as pictured here!