| METHOD |
| 1. |
Place the small saucepan with water over low heat. Bring
water to just under a simmer. With a clean dry knife, carefully
chop chocolate into small pieces. Place two-thirds of the
chocolate in the mixing bowl and place on top of the saucepan
with water. Using a large spoon or heat resistant rubber spatula,
stir chocolate as it melts. Melt chocolate to 115 - 118 degrees
F and remove from heat. Add remaining 1/4 lb. chocolate to
melted chocolate and stir (when all of the chocolate has melted
together the temperature should be 88 degrees F) Blow up and
tie balloons.
|
| 2. |
Grasping a balloon by the stem, tilt and dip the balloon
in the tempered chocolate to form tulip "petals"
with all sides joined at the base. Stand dipped balloon onto
a parchment paper lined tray chocolate side down. Repeat process
until all balloons are dipped. Place the tray of dipped balloons
in a cool area to set. When chocolate has set, gently pierce
the balloons and remove.
|
| 3. |
Prepare Marinated Berries in Grand Marnier per
recipe. Portion marinated berries into Chocolate Tulip Cups
and present. |
|
