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Tête de dragon en chocolat (Onyxia)
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Tête de dragon en chocolat (Onyxia)

4 godz.Porcje: 12Nutri-Score E€€€
od @amauryguichon11 importówugotowano 0 razy
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Składniki

12 osób
  • dark chocolate (chopped, for the sculpture)Spiżarnia2 kg
  • milk chocolate (chopped, for the details)Spiżarnia500 g
  • white chocolate (chopped, for the highlights)Spiżarnia300 g
  • cocoa butter (for thinning and polishing)Spiżarnia100 g
  • black food coloring (fat-soluble, for the scales)Inne10 g
  • red food coloring (fat-soluble, for the eyes and mouth)Inne5 g
  • edible gold powder (for the finishing touches)Inne5 g

na porcję

Wartości odżywcze

1402kcal

Węglowodany
118 g
Białko
11 g
Tłuszcz
98 g
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Przybory

  • Miska
  • Rondel
  • Łopatka kuchenna
  • Pędzelek kuchenny
  • Termometr kuchenny
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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