How To Cook That I am Ann Reardon and
I’ve had requests this week to show you how to make a magic chocolate flower dessert.
This dessert is inspired by photos of one you sent me one made by Pastry Chef Joaquim
Sousa in Portugal. Firstly you need something to go in the middle
of your dessert. I am using a chocolate macaron. I have a whole video that shows you how to
make chocolate macarons so I’ll link to it in the description below.
Next take some tempered chocolate and pour it out onto some acetate or thin plastic and
spread it out nice and thin. Then give it a shake from one side just to
smooth the top and get rid of any air bubbles in your chocolate.
Now using the shape and you can print this shape out from the website and just use it
as a guide make to make a curved line in the chocolate, followed by another and another
one all the way down to the end. Then turn that whole sheet around and repeat that making
a curve so that you’re making petal shapes. Now if you don’t want to do this by hand you
can instead use two sheets of acetate and cut the shape out of top one using a utility
knife. And then spread the chocolate over the top and then when you lift up the top
piece of acetate you’ll be left with the petal shape. You will need 12 petals for each dessert. Working quickly before the chocolate hardens
curve it up to make a half circle. I am using cookie cutters to hold it in place if you
have a cylinder that you can use that would be even better. Now for our base spread some more chocolate
onto the acetate and leave to firm up and make two chocolate truffles. You can leave
them plain or you can fill them with whatever you like I’ve got thirty different chocolate
truffle recipes on the how to cook that channel so you can go and choose what you want. To assemble the dessert use a little chocolate
to secure a selection of fruit to the top of your macaron. Then cut circles of chocolate using a small
circle cutter out of that base chocolate and then cut each circle in half. Take one of your chocolate truffles and use
a little bit more chocolate to secure the macaron on top of that . Now this lifts it
off the base so the petals can go around it. Once you chocolate is set, remove the cookie
cutters and peel of the acetate. And gently seperate out the petals from that spare chocolate.
And you can just remelt that spare chocolate and re-temper it to use it again.
Arrange the petals around a silicone hemisphere mold. If you don’t have one of these you can
just arrange them on the bench but it is going to be a little bit harder.
Then using some more chocolate add the base in place and this is going to hold all the
petals in place right where we want them. Repeat that of course to make the other half. To make our creme anglaise or thin custard
sauce. You will need egg yolks, sugar, cream, milk and a vanilla bean. I’ll put all the
recipe quantities on the howtocookthat.net website in gram and and ounces and cups.
Cut your vanilla bean in half and you’ll see this sticky mass inside. Just use your knife
to scrape it off and add it into the cream. Pour the cream and the milk into a saucepan
and you can add the vanilla bean pod in there too. While that is heating whisk together sugar
and your egg yolks. Keep an eye on your cream and milk because
you don’t want it to boil over. Once it just starts to boil remove it from
the heat . Pour into the egg yolk mixture whisking well
as you do. Once it is well mixed in really well pour it back into the saucepan. And just
put it to one side for now and we’ll heat that up in a minute.
Now take one half of your petals and use a little bit of chocolate to hold it in place
in the centre of your bowl. Then add the chocolate macaron to the middle
there. And carefully add the other half into place
trying not to break any of your petals off. If you broke on off like I did just use a
bit more chocolate to secure it back into place being careful not to fuse it to the
other petals. We want each one to be on it’s own
Add a decoration to the top, if you have edible flowers they will be ideal but I don’t have
any so I am using a strawberry cut like a flower. Leave that at room temperature.
When you are ready to serve the dessert return your anglaise to the heat and heat up to 185
degrees farenheit. If you heat it hotter than that it will curdle the cream.
Immediately pour it through a sieve into a jug.
Then take your dessert to the table and pour some hot anglaise into the bowl.
The hot sauce melts the base of the petals making them fall open beautifully and gracefully. You can experiment with different desserts
at the centre of your flower. Why not even an engagement ring if you want to propose. And make sure you subscribe to how to cook
that for more cakes chocolates and desserts put all of your requests in the comments below.
Click here to go to the channel to get the macaron recipe how to temper chocolate and
heaps of other stuff. Here for last weeks emoji cheesecakes and here for the How To
Cook That website have a great week and I’ll see you all on Friday.
[music: the boat song by youtube.com/setsailtv used with permission]