Chocolate Candy Cane Tower Food

EIFFEL TOWER

Steps:

• Before you begin, keep 2 things in mind: First, you can make your Eiffel Tower any size you like, however there is a template is provided with this recipe that you should base your design on, and second, when using chocolate, be sure to work slowly and carefully. The first part of the tower you should make is the base. Spread the white chocolate on a parchment paper-lined work surface. When the chocolate is partially set, use an X-acto knife to cut a base that is large enough to accommodate the bottom of your tower. Using the template provided, cut the aluminum flashing into the shape of a side of the Eiffel Tower, being sure to make all of the cutouts. If you start with a small tower, you will have more success. Lay a parchment paper-lined sheet pan that is as large as your template on the work surface. Spread the bittersweet chocolate over the baking sheet. Make it thicker at 1 end (where you will place the bottom of the template) to create support for the height of the tower. When the chocolate is partially set, place the aluminum template on the chocolate and use an X-acto knife to trace it. Remove the template. Pick up the chocolate panel by the corners of the parchment paper and move onto a new sheet pan. Place a couple of rulers under the bottom of the chocolate panel, creating a curve at the bottom of your tower. Allow chocolate to set. When set, peel up the tower panel from the parchment paper, freeing it from the excess chocolate surrounding it. Cut 3 more tower panels using the same process. Make sure the curves in each piece are the same or your tower will not work. The next step is to assemble the tower, however assembly will be easier if you enlist the help of a friend. Place the base on your work surface. Use bittersweet chocolate to "glue" the bottom half of two sides together creating a 90-degree angle, or one corner of the tower. "Glue" them onto the base. When the chocolate sets, "glue" the other two sides together and attach them to the base. Using a coronet, apply more chocolate on the bottom half of all of the seams to reinforce the tower. When that chocolate sets, go back and gently seal the tops of the tower sides with more bittersweet chocolate. Decorate the outside of the tower with a cornet filled with white chocolate.
• 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.

CANDY CANE CHOCOLATE TART

Steps:

• Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and pulse until combined.
• Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Press the crumb mixture into the bottom and up the side of the pan. Bake until set, about 15 minutes, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat. Whisk the egg yolks, granulated sugar, cornstarch and salt in a medium bowl until combined. Gradually whisk one-third of the warm milk into the egg mixture, then pour into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, about 3 minutes. Continue boiling, whisking, until the mixture is thick like pudding, about 2 more minutes. Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter. Pour into the prepared crust and spread evenly. Refrigerate until set, about 1 1/2 hours.
• Right before serving, beat the heavy cream, confectioners' sugar and peppermint extract in a medium bowl with a mixer on medium speed until soft peaks form. Spread the whipped cream on the tart and sprinkle with sanding sugar.

CANDY CANE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.