ALL ABOUT CHOCOLATE #5 DRND29A

      Title: ALL ABOUT CHOCOLATE #5   DRND29A
  Categories: Chocolate
       Yield: 1 Servings
  
 MMMMM--------------------CHOCOLATE GARNISHES-------------------------
  
   CHOCOLATE LEAVES:  Select non-poisonous leaves such as mint or rose
   leaves. Wash the leaves and pat dry with paper towels. Melt 1 or 2
   (1-ounce) squares semisweet chocolate over hot water in a double
   boiler; let cool slightly.  Using a small spatula, spread a thin
   layer of chocolate on the back of each leaf.  Place leaves on a wax
   paper-lined cookie sheet, chocolate side up; freeze until chocolate
   is firm, about 10 minutes. Grasp leaf at stem end and carefully peel
   away from chocolate. Chill leaves until ready to use.
   
   CHOCOLATE CURLS:  Melt 4 (1-ouce) squares semisweet chocolate over hot
   water in a double bliler.  Pour chocolate out into a wax paper-lined
   cookie sheet. Spread chocolate with a spatula into a 3-inch-wide
   strip. Smooth top with a spatula.  Chill chocolate until it feels
   slightly tacky but not firm.  (If too hard, curls will break; if too
   soft, chocolate will not curl.)  Gently pull a vegetable peeler
   across chocolate until curls form. Transfer curls to a tray by
   inserting a wooden pick in end of curl. Chill curls until ready to
   use. CHOCOLATE-DIPPED FRUIT: Make sure fruit is completely dry before
   dipping. Melt 4 (1-ounce) squares semisweet chocolate over hot vater
   in a double boiler; transfer to a small bowl, and let cool slightly.
   Grasp fruit by stem and dip in chocolate, turning to coat the bottom
   of the fruit. Allow excess to drip back into bowl. Lay fruit on side
   on a wax paper-lined cookie sheet. Allow fruit to stand at room
   temperature until chocolate hardens or place in refrigerator about 10
   minutes. Don't store coated fruit in refrigerator; the chocolate
   coating will sweat when returned to room temperature and will lose
   its sheen. CHOCOLATE CUTOUTS: Melt 6 (1-ounce) squares semisweet
   chocolate over hot water in a double boiler; cool slightly. Line a
   cookie sheet with aluminum foil; pour the chocolate onto the cookie
   sheet, and gently shake it until chocolate is smooth and level and
   about 1/8-inch thick. Let stand until partially set. Press a cookie
   cutter half-way through the chocolate to outline shapes. Remove the
   cutter, and let stand until chocolate is firm. When hard, reposition
   the cutter over the oulines, and press down to cut smoothly. Lift the
   cutter up, and remove the cutout by gently pressing through the
   cutter with a small wooden utensil (fingers will leave prints on
   chocolate). GRATED CHOCOLATE: You can grate unsweetened, semisweet,
   or milk chocolate to sprinkle on top of pies, etc. It's easiest done
   in a food processor, but you can grate it by hand. When grating by
   hand, hold chocolate with a paper towel or wax paper so heat from
   your hand will not soften or melt the chocolate.
          FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 07/04 8:30 AM
   
   TO:      ELAINE RADIS   (BGMB90B) FROM: ELAINE RADIS (BGMB90B)
   SUBJECT: R-MM CHOCOLATE DESRT
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