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Recipe: Abstract Chocolate Sculpture
Similar Categories: Abstract, Chocolate, Sculpture
32 oz Bittersweet chocolate, tempered
16 oz White chocolate, tempered
Spread white chocolate on a sheet of acetate in a layer about 1/16 in.
thick. Drag a cake comb through the chocolate to create alternating
lines. Return the excess chocolate to the bowl. When the chocolate
stripes are firm but not hard, use an offset spatula to spread a 1/8
in. thick layer of dark chocolate over the white chocolate. Let the
dark chocolate set until firm but not hard, then place a piece of
parchment paper on top of the chocolate. Pick up the plastic by a
corner and carefully wrap it around any tube. Secure the plastic
closed with tape and place in the refrigerator.
Place a piece of bubble wrap, bubble side up on your work surface.
Randomly drizzle white and dark chocolate onto the plastic. Use an
offset spatula to spread the chocolate in an even layer to create a
marbled effect. Place the plastic in the refrigerator.
Spread some white chocolate onto a sheet of acetate. Pull a wood grain
tool through the chocolate to create a wood grain design. Let the
chocolate set slightly, until firm but not hard. Cover the design with
dark chocolate and use a spatula to gently spread it into layer that
is about 1/8 in. thick on one end and graduates to a 1/4 in. thick at
the other end. Let the chocolate set until firm yet pliable but not
hard and set it inside a tall round container. Place it in the
refrigerator.
Cover a piece of textured plastic with about 1/4 in. thick layer of
chocolate to create any desired size and place in the refrigerator.
To unmold all of the chocolate pieces, remove them from the
refrigerator and just gently peel away the plastic. Keep the unmolded
pieces in the refrigerator until you are ready to put the sculpture
together. Use the melted chocolate to "glue" the pieces together.
Arrange the chocolate pieces as if you were arranging flowers of
different varieties. Let your natural artistic eye guide you in the
design.
16 oz White chocolate, tempered
Spread white chocolate on a sheet of acetate in a layer about 1/16 in.
thick. Drag a cake comb through the chocolate to create alternating
lines. Return the excess chocolate to the bowl. When the chocolate
stripes are firm but not hard, use an offset spatula to spread a 1/8
in. thick layer of dark chocolate over the white chocolate. Let the
dark chocolate set until firm but not hard, then place a piece of
parchment paper on top of the chocolate. Pick up the plastic by a
corner and carefully wrap it around any tube. Secure the plastic
closed with tape and place in the refrigerator.
Place a piece of bubble wrap, bubble side up on your work surface.
Randomly drizzle white and dark chocolate onto the plastic. Use an
offset spatula to spread the chocolate in an even layer to create a
marbled effect. Place the plastic in the refrigerator.
Spread some white chocolate onto a sheet of acetate. Pull a wood grain
tool through the chocolate to create a wood grain design. Let the
chocolate set slightly, until firm but not hard. Cover the design with
dark chocolate and use a spatula to gently spread it into layer that
is about 1/8 in. thick on one end and graduates to a 1/4 in. thick at
the other end. Let the chocolate set until firm yet pliable but not
hard and set it inside a tall round container. Place it in the
refrigerator.
Cover a piece of textured plastic with about 1/4 in. thick layer of
chocolate to create any desired size and place in the refrigerator.
To unmold all of the chocolate pieces, remove them from the
refrigerator and just gently peel away the plastic. Keep the unmolded
pieces in the refrigerator until you are ready to put the sculpture
together. Use the melted chocolate to "glue" the pieces together.
Arrange the chocolate pieces as if you were arranging flowers of
different varieties. Let your natural artistic eye guide you in the
design.
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