Mr. Chocolate, Jacques Torres mixes up some treats in the “Wendy” kitchen and tells us about his new Netflix show, “Nailed It!”.
Dark Chocolate Lace Egg
1. To temper chocolate, chop or break the chocolate into pieces and place into bowl. Hold a hair dryer 8 to 10 inches from the chocolate, pointing it straight down into the bowl. Turn it on and move it around to warm the chocolate, stirring from time to time, until the chocolate is melted and smooth.
2. Using a laser thermometer, check the temperature. When the temperature is 90 degrees, it is tempered and ready to use. If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.
3. Using tempered chocolate add a little water so you have toothpaste consistency.
4. Place it in a piping bag, cut a small piece off the tip and drizzle into the cavity of the egg plastic mold. Reinforce the edge.
5. With a scraper, clean off the edges and let cool in the refrigerator for 10 minutes.
6 When the chocolate releases from the mold, gently unmold.
7 Using a warm oven tray, apply the flat side of both half eggs until the edges begin to melt and then assemble by sticking both halves together.
8 If desired, fill the inside of the egg with candy before assembling the two pieces together. Place ribbon around the egg.
Dark Chocolate Nest
1 Using tempered chocolate add a little water so you have toothpaste consistency.
2 Place chocolate in a piping bag, cut a small piece off the tip and drizzle in a circle on top of parchment paper, overlapping each layer to build the nest.
3 Once you have the height you desire, place in the refrigerator for 10 minutes. Gently remove the nest off the parchment paper and onto a plate.
4. Fill the nest with candy or chocolate.