Chocolate Glaze And Curls Food

CHOCOLATE CURLS

Steps:

• Place the chocolate into a microwave-safe bowl with the vegetable shortening. Throw it in the microwave until the shortening is melted and hot, 30 to 45 seconds. Stir with a fork to combine thoroughly.
• Next, pour the melted chocolate over the underside of a clean cookie sheet. Then, with an offset spatula or a knife, spread the chocolate in a thin layer. Keep going until it's very, very thin. Then...and this is the key...stick it in the freezer for a few minutes.
• After a few minutes, check that the chocolate is ready by pressing it with your finger tip; it should leave the slightest mark, but not an actual depression.
• Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break. If it gets too soft, stick it back in the freezer for a minute.
• Pretty soon you'll have a bunch of fun little chocolate curls.
• Important: As soon as possible, transfer the curls to a cold pan or plate, and then stick them in the freezer to harden. Store in the freezer in a zip-top bag until you need them. Use them to adorn pies, cakes or platters of fruit. You'll feel instantly fancy!

JACQUES TORRES'S SHINY CHOCOLATE GLAZE

Steps:

• In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
• Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
• Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.

TUXEDO CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
• Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
• Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
• Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE GLAZE AND CURLS

Steps:

• Place chocolate in double boiler set over, but not touching, simmering water. Stir with rubber spatula until melted, about 3 minutes.
• Pour 1/4 cup melted chocolate into a clean 11-by-17-inch flat baking sheet. Repeat with second sheet. Use an offset spatula to spread chocolate as evenly as possible on each sheet. Transfer the baking sheets to the refrigerator to chill, about 20 minutes.
• Transfer baking sheets to a flat surface. Use a bench scraper to firmly scrape along bottom of sheet in direction away from your body. Hold bench scraper at a slight angle to sheet; push to form curls. If chocolate is too cold, it will splinter. Let sheet sit 2 to 4 minutes at room temperature. Scraps of chocolate may be melted and used again. Refrigerate best curls for cake.
• Use remaining 3/4 cup melted chocolate to spread on three banana-cake layers.

CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING

Steps:

• HEAT oven to 350 degrees F.
• BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
• TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
• Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
• CHOCOLATE GLAZE:
• MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
• To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
• *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.

CHOCOLATE GLAZE

Steps:

• Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.

WHITE-CHOCOLATE CURLS

Steps:

• Melt chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Turn off heat. Let cool slightly. Spread 1/4 of the chocolate over the back of a rimmed baking sheet. Refrigerate until just starting to set, 15 minutes.
• Using a bench scraper held at a 45-degree angle, scrape chocolate into 1/2-inch-wide curls. (If chocolate breaks, let it stand to warm slightly. If chocolate is too soft, refrigerate until just starting to set.) As you work, transfer curls to a rimmed baking sheet in the refrigerator. Repeat with remaining chocolate. Refrigerate curls until firm.

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

DOUBLE DECADENT BROWNIE TORTE

Steps:

• For cake:.
• Butter and flour a 9-inch round cake pan.
• In a saucepan, heat butter and corn syrup until butter is melted.
• Remove from heat and stir in chocolate chips; stir until chips are completely melted.
• Add sugar and eggs; stir until well blended.
• Stir in vanilla, flour, and nuts; mix until well blended.
• Pour batter into pan.
• Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
• Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
• For Glaze:.
• Combine chocolate chips, butter, and corn syrup in a saucepan.
• Stir over low heat until chocolate is completely melted.
• Remove from heat and stir in vanilla.
• Frost top and sides of torte.
• Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
• Serve.