(makes 12-24 chocolates)
A Simple Indulgence
A little flourish to top each chocolate serves to make this one-bite-treat a special mouthful each time. These petites gourmandises punctuate the end of a fine meal just when you thought you couldn’t have another
4 oz good quality chocolate, dark or milk
garnishes: small berries, dried or candied fruit, nuts, edible flower petals, etc.
small pastry bag
medium metal bowl
Assemble all of your garnishes before you begin.
Chop the chocolate into small pieces and put in a metal bowl that is slightly larger than your saucepan (to avoid water splashing into your chocolate). Add about one inch of water to saucepan and bring to a simmer over low heat. Alternately, a double-boiler can be used if you have one.
Place the bowl of chocolate over the simmering pan of water.
Place a sheet of parchment paper on your counter and have your pastry bag and spatula ready.
As the chocolate starts to melt, stir it with the spatula. When it is about 75% melted, remove the bowl from the saucepan and continue stirring the chocolate until it’s completely melted. If the chocolate gets too runny, allow it to cool for a few minutes before proceeding.
Carefully pour the melted chocolate into the pastry bag. Do not fill the bag more than two-thirds full. Repeat this process again to work in small batches. Use the spatula to scrape every last bit of chocolate out.
Pipe the chocolate onto the parchment paper by outlining hearts and then filling them in. Garnish as you wish and allow the chocolate to harden before gently peeling from the parchment.
PASTRY BAG TRICKS
Many cooks know the trick about using a ziplock bag as a disposable pastry bag. Did you know you could make a pastry bag out of a piece of parchment paper too? Click on the link below to the blog post to learn how.