• 1serving
  • 240minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsZinc, Copper, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds bittersweet chocolate, tempered

  2. 16 ounces white chocolate , tempered

  3. Cocoa butter

  4. Powdered food coloring , as desired

  5. Vegetable oil, for glazing

  6. Modeling chocolate

  7. Cornstarch, for rolling

Instructions Jump to Ingredients ↑

  1. Make the base: Use flexible aluminum strips or large cake ring to form a base. The base I made was 10-inches in diameter. Place the ring on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper.

  2. Make a support pole: Roll a piece of acetate into a tube that is 14 inches long and 2 1/2 inches in diameter and tape it closed. Set the tube on end and fill with dark chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it. Allow the chocolate tube to set until hard. Remove the acetate. Use a hot knife to trim the base of the tube so it is flat. Then use the knife to scar the bottom. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.


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