One Eyed Monster Financier With Blood Orange And Chocolate Ganache Food

ORANGE GELATINE MONSTER

Steps:

• In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
• Top gelatin with the noodles.

ORANGE GELATINE MONSTER

Steps:

• In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2 cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
• Top gelatin with the noodles.

EDIBLE BLOOD-SUCKING CHOCOLATE TARANTULAS WITH RASPBERRY COULIS BLOOD

Steps:

• For the caramel: Place the unopened can of condensed milk in a saucepan and cover with water. Boil for 4 hours, keeping the water level constantly above the top of the can. Remove from the pan and allow to cool for 30 minutes before opening. Cool to room temperature (about 70 degrees).
• For the coconut paste: Mix all of the ingredients together, stirring well using a wooden spoon. Reserve half (for closing the holes later). Roll the paste into 12 (1 1/2-inch) balls for the spider bodies and 12 (3/4-inch) balls for the spider heads. Make a 3/4-inch hole in the center of the larger balls. Place the condensed milk/caramel into a piping bag and fill the hole. Seal the top by adding more coconut paste, enclosing the caramel.
• To assemble: Line a baking sheet with parchment paper. Melt 1 pound 13 ounces chocolate slowly in a double boiler to 100 degrees (slightly warmer than body temperature). Add the caramel oil and stir gently. Stir in the coconut, giving the chocolate a hairy appearance. Enrobe the spider bodies and heads in the melted chocolate. Join the head and body together before the chocolate sets. Place on the prepared baking sheet and put in the refrigerator to set completely, about 10 minutes.
• Melt the remaining 3 ounces chocolate and place into a piping bag. Cut a hole in the point of the piping bag to the size of a number 2 piping tip. Pipe 56 (1 1/2-inch) long and 24 (1-inch) long z-shaped spider legs onto the parchment. Allow the legs to set at room temperature. (Do not refrigerate or the legs will curl unnaturally.)
• Remove the spiders from the refrigerator. Using a dot of melted chocolate, attach the legs to the body, 4 long legs to the side of the body and 2 short legs to the front of the head. Pipe chocolate stripes onto the body. Pipe 2 eyes onto the head and, while wet, sprinkle edible gold sparkle onto the eyes.
• Place 2 tablespoons Rasberry Coulis on the center of each plate to represent blood. Serve the spiders on pools of Raspberry Coulis.
• Heat the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes. Put the raspberries and the sugar syrup in a blender and puree, pulsing for 6 second intervals. Strain the mixture through a fine mesh sieve to remove the seeds. Stir in the lemon juice.

ORANGE-CHOCOLATE GANACHE

Steps:

• Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
• Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
• add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
• chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.