Mystery of the Orient - bittersweet chocolate

Method

• Make the base: Use flexible aluminum strips or large cake ring to form a base.
• The base I made was 10-inches in diameter.
• Place the ring on a parchment paper lined surface.
• Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer.
• When the chocolate has set, remove the ring and peel off the parchment paper.
• Make a support pole: Roll a piece of acetate into a tube that is 14 inches long and 2 1/2 inches in diameter and tape it closed.
• Set the tube on end and fill with dark chocolate.
• When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl.
• Let set.
• When the chocolate has set, repeat this step a few more times.
• You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it.
• Allow the chocolate tube to set until hard.
• Remove the acetate.
• Use a hot knife to trim the base of the tube so it is flat.
• Then use the knife to scar the bottom.
• You want to make it somewhat textured so it will form a better seal to the base.
• Use tempered chocolate to glue the pole onto the base.
• Position it well so you can rest the molded chocolate against it.
• Make the disks: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate.
• Let the chocolate set slightly.
• Set a 6-inch cake circle on top of the chocolate and trace around it with a sharp paring knife.
• When the chocolate is set, peel off the acetate and set the disk aside.
• Repeat 2 more times to make an 8-inch circle and a 10-inch circle.
• To paint the 6-inch chocolate disk, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color.
• It will be easier if you use a yogurt machine to store and warm your paints.
• Use a paintbrush to paint the Japanese characters on the disk.
• Set aside.
• Use the same method to paint the 8-inch disk red.
• When the paint has dried, you can glaze it with any kind of vegetable oil.
• Make the face piece.
• Roll out the modeling chocolate to a 20-inch diameter circle.
• Use cornstarch to keep the modeling chocolate from sticking to the rolling pin or the work surface.
• Place the face mold on a flat surface in front of you.
• Carefully gather the modeling chocolate and place it over the face mold pressing it into the mold.
• Gather the sides to give the rest of the piece more character.
• The finished size should be 14 inches across and 16 inches from top to bottom.
• You can place the flexible modeling chocolate in the refrigerator.
• It will keep its shape better when it is cold.
• Use tempered dark chocolate to adhere the face piece to the 10-inch in circle.
• This will give the piece extra support so it can be glued to the support pole.
• Adhere this piece to the pole using more tempered chocolate.
• Make the fan: The fan has 9 spokes.
• Use an offset spatula to spread a 1/8-inch-thick layer of tempered dark chocolate over a sheet of acetate.
• Let the chocolate set slightly.
• Use a straight edge to cut 9 strips of dark chocolate that are each 8 inches long and 3/8-inch wide.
• When the chocolate is set, peel off the acetate.
• Arrange the fan pieces so they spread evenly across an 8-inch wide space.
• You may need to adjust this measurement to fit the bottom of the fan you make.
• Glue the spokes together toward 1 end.
• If necessary, use a hot knife to trim the ends of the chocolate.
• Use modeling chocolate to make the face of the fan.
• Roll out the modeling chocolate so it is about 30 inches wide.
• Use a sharp paring knife to trace around the fan to get the shape.
• Carefully gather the modeling chocolate and place it over the fan using the fan to create the folds.
• My finished fan was about 24 inches across the top and 9 inches across the bottom.
• Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over a sheet of acetate.
• Let the chocolate set slightly.
• Cut a curved piece of chocolate that is about 2 inches wide.
• This will serve as extra support for the fan.
• Paint the back of the fan with white chocolate.
• Use more tempered chocolate to glue the support piece to the back of the fan.
• Use more tempered chocolate to glue the spokes to the bottom of the fan.
• If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired.
• If you use a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color.
• It will be easier if you use a yogurt machine to store and warm your paints.
• Apply color where you are inspired to do so.
• Use tempered chocolate to adhere the spokes to the back of the fan.
• Use more tempered chocolate to adhere the fan to the support.
• Adhere the painted disks to the support.
• Sources:
• Modeling chocolate: Beryls Cake Decorating
• Mask: Novelty store
• Chocolate Melter: Demarle New Jersey, Demarle.com
• Chocolate Cold Spray: PCB in France 011 33 0388 587333