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Tête de dragon en chocolat (Onyxia)
Postre

Tête de dragon en chocolat (Onyxia)

4 hPara 12Nutri-Score E€€€
de @amauryguichon11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • dark chocolate (chopped, for the sculpture)Despensa2 kg
  • milk chocolate (chopped, for the details)Despensa500 g
  • white chocolate (chopped, for the highlights)Despensa300 g
  • cocoa butter (for thinning and polishing)Despensa100 g
  • black food coloring (fat-soluble, for the scales)Otro10 g
  • red food coloring (fat-soluble, for the eyes and mouth)Otro5 g
  • edible gold powder (for the finishing touches)Otro5 g

por ración

Nutrición

1402kcal

Carbohidratos
118 g
Proteínas
11 g
Grasas
98 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Cazo
  • Espátula
  • Pincel de cocina
  • Termómetro de cocina
  • Rejilla de enfriamiento

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5
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