Description
Present a second recipe on the theme of a school fair. Quick and easy. This time working with chocolate. I hope you will like it.
Ingredients
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White chocolate
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Topping pastry
Cooking
Take a sheet of A4 (landscape) and a glass draw circles. Sheet stacked in multifora (file).
Put on the middle of each circle stick.
Take the chocolate and melt in the microwave or in a water bath. In theory, the working temperature of dark chocolate should not exceed 32-34,5°C., the working temperature for milk chocolate should not exceed 30-32°C, and for white – 28-30°C. If the chocolate is overheating it can break and crumble.
I melted in the microwave, the smallest of the regime. And every 10 seconds. take out and stir with a spatula, trying not to overheat, the thermometer I have.
Take multiform (file) and put it in the glass, the sharp tip into the glass.
Fill in multifora (file) chocolate.
Take a bag with chocolate and cut the corner.
Now using multiparas (file) as a cooking bag to begin drawing the lace with chocolate. Pre-pour a small portion of chocolate on a stick.
The pattern can be anything: the Daisy, star, rose, and anything you. Apply chocolate should be thicker, because the chocolate lace is very fragile. If desired, sprinkle with confectionery sprinkles.
And now we wait 5-7 minutes before complete solidification of the chocolate. As the chocolate hardens, push up very neatly multifora (file) to the edge of the table and detachable chocolate lace from multifora (file).
You're done!
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