Ingredients Jump to Instructions ↓

  1. 200 g dark chocolate , 70% cocoa solids

  2. 100 g liquid glucose

  3. 40 ml warm water

  4. 1 chocolate tart icing sugar , for dusting

Instructions Jump to Ingredients ↑

  1. Chocolate decorations for a chocolate tart Method 1. Melt the chocolate in a bowl suspended above simmering water to 50°C.

  2. Warm the glucose in a saucepan with the water.

  3. Add the glucose mixture to the chocolate and mix well until smooth.

  4. Place into a plastic food bag to cool and set thoroughly into a paste.

  5. Take the chocolate tart and place onto a serving plate or tray.

  6. Take pieces of the chocolate paste and knead until soft and pliable.

  7. Roll into long thin cone shapes and wrap these shapes around a clean wooden spoon or paintbrush handle which has been oiled with vegetable oil to form spirals.

  8. Carefully slide the spirals off the handle and place aside in a cool place for at least 30 minutes to set. If need be, make these 2-3 days before use and store in an airtight container but not in the refrigerator.

  9. Place the chocolate spirals on the tart in a stacking fashion and dust with icing sugar.


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