Flowing Ruffled Chocolate
Use untempered white chocolate, shave into long strips, and while still soft, press them onto the sides of the dessert to form ruffles.
Ingredients
white chocolate (untempered)
120~130 g
Instructions
1
Prepare chocolate sheets
As described on P44, spread about 120-130g of chocolate into thin sheets on a baking tray, let it cool and harden, then keep it at room temperature for later use.
2
Shave long strips
Using a knife against the edge of the chocolate, shave from the outside toward yourself so the edge becomes serrated. Mark the knife at the dessert height plus 1.5-2cm (for the total height; here the dessert is 4cm, so the width to shave is about 5.5-6cm). Grip both ends of the knife firmly with both hands and cut straight from the outside toward yourself. At first it tends to curl into waves, in which case let the shaved chocolate pass over the top of the knife to adjust the curl.
3
Attach and ruffle
While the chocolate is still pliable, quickly ruffle and attach it to the side of the dessert. Because chocolate melts easily, dip your hands in ice water before working. A 15cm diameter dessert requires about 3.5 pieces of 60cm long chocolate sheets to complete the covering.
