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Tête de dragon en chocolat (Onyxia)
Dessert

Tête de dragon en chocolat (Onyxia)

4 hPour 12Nutri-Score E€€€
par @amauryguichon11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • dark chocolate (chopped, for the sculpture)Épicerie2 kg
  • milk chocolate (chopped, for the details)Épicerie500 g
  • white chocolate (chopped, for the highlights)Épicerie300 g
  • cocoa butter (for thinning and polishing)Épicerie100 g
  • black food coloring (fat-soluble, for the scales)Autres10 g
  • red food coloring (fat-soluble, for the eyes and mouth)Autres5 g
  • edible gold powder (for the finishing touches)Autres5 g

par portion

Nutrition

1 402kcal

Glucides
118 g
Protéines
11 g
Lipides
98 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Casserole
  • Spatule
  • Pinceau de cuisine
  • Thermomètre de cuisine
  • Grille de refroidissement

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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