Chocolate makes an excellent bowl, or in this case walls, for holding desserts like mousse or fruit. This video is from a recent chocolate class and shows how to create this master piece. As the name suggests, we’re making a tear drop shape which will be closed in a full loop, but without a top or bottom. Watch the demo and follow the instructions below for an impressive dessert.
- Cut a strip of transparent film (the kind used at school in those old overhead projectors!)
- You’ll need a spoon, foiled tray, breadboard or flat surface, spatular and a relatively strong clip
- Melt chocolate in a stainless steel bowl over a water bath
- Spoon the chocolate onto the strip of film
- Use the spatular on a 45 degree angle to drag the chocolate evenly along the film, be sure to fill in any gaps
- Lift the film, tap off any excess on the edges
- With the chocolate on the inside, wrap the tear drop so the ends join together, ensuring the chocolate meets to close the tear drop and strengthen it
- Place the clip on the top or end of the film, wherever it is needed to attach itself where the chocolate is thick enough to join
- Refrigerate for at least an hour
- Take out of fridge, remove clip, peel film carefully away.
- The shine side should be exposed as it was touching the film, leaving you with a perfect smooth teardrop shape ready to be served for dessert.
- These can be made several weeks in advance – they will keep as long as chocolate keeps if you store them in an airtight container away from moisture in the fridge.