How can I make this cool chocolate shape?
I've fallen in love with this picture.
I am wondering how I can make the white chocolate layer.
My guesses are:
option A: use a bottle and "pour" melted white chocolate above it -- downside: ? the chocolate wouldn't get nice and smooth as in the picture.
option B: use a 2 pieces plastic moulder(like when making Eastern eggs) and "pour" white chocolate above it. Once poured use a different but smaller plastic shell and place it in the moulder in order to flat the chocolate.
Any suggestions?
Best Answer
I think it is more likely that the pastry chef employed a piece of food grade acetate (the link is a sample vendor).
They would have piped the pattern of tempered white chocolate onto the acetate sheet, then rolled it into a cylinder (chocolate on the inside) taping or clamping it shut to set. Once thoroughly chilled, they would have very, very carefully peeled the sheet from the chocolate.
This is a very advanced technique, especially with white chocolate, which is persnickety and tough to temper, and often not as solid as dark chocolate. Good luck.
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Answer 2
One possibility is that the chef used a blown up, tube shaped balloon, like for making balloon animals. After drizzling the chocolate and allowing it to harden, he popped the balloon. I tend to suspect that this is actually correct, because a similar technique is used for making chocolate bowls.
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