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Tête de dragon en chocolat (Onyxia)
Dessert

Tête de dragon en chocolat (Onyxia)

4 Std.Für 12Nutri-Score E€€€
von @amauryguichon11 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

12 Personen
  • dark chocolate (chopped, for the sculpture)Vorräte2 kg
  • milk chocolate (chopped, for the details)Vorräte500 g
  • white chocolate (chopped, for the highlights)Vorräte300 g
  • cocoa butter (for thinning and polishing)Vorräte100 g
  • black food coloring (fat-soluble, for the scales)Andere10 g
  • red food coloring (fat-soluble, for the eyes and mouth)Andere5 g
  • edible gold powder (for the finishing touches)Andere5 g

pro Portion

Nährwerte

1.402kcal

Kohlenhydrate
118 g
Eiweiß
11 g
Fett
98 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Stielkasserolle
  • Küchenspatel
  • Backpinsel
  • Küchenthermometer
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Melt the chocolate

    • Melt the dark chocolate in a bowl over a saucepan of simmering water.
    • Stir with a spatula until smooth and fluid, around 45-50°C.
    Schritt 1

  2. Temper the chocolate

    • Bring the melted chocolate down to 31-32°C, checking with a thermometer.
    • Add a little cocoa butter to thin it and give it a glossy finish.
    Schritt 2

  3. Build the dragon head

    • Pour the tempered chocolate into the head mold and let it set.
    • Unmold the pieces and assemble the head, jaw and horns with melted chocolate.
    • Sculpt the scales and spikes by hand with a spatula.
    Schritt 3

  4. Add the details

    • Tint some milk chocolate with black food coloring and pipe the scales.
    • Use red-tinted chocolate for the eyes and the inside of the mouth.
    • Brush the highlights with white chocolate and edible gold powder.
    Schritt 4

  5. Set and finish

    • Let the sculpture set on a cooling rack until fully hardened.
    • Polish the surface with a pastry brush for a shiny finish.
    Schritt 5
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