Chocolate Easter Nest Decoration
Learn how to make chocolate Easter nests to decorate your cakes and desserts.
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INGREDIENTS
- 250 g chocolate chocolate chips or cut into small pieces
PREPARATION
- The day before, place a tray in the freezer so it's very cold when you're ready to use it.
- Temper the chopped chocolate or chocolate chips using a double boiler or microwave.
- Melt the chocolate until it reaches 50°C (122°F).
- Remove from the heat and stir regularly until the temperature drops to 26-27°C (78-81°F).
- Briefly return it to the heat to bring the temperature up to 31-32°C (88-90°F), the ideal working temperature.
- Pour the tempered chocolate into a piping bag (or a freezer bag) and cut a small opening at the tip.
- Quickly pipe chocolate spaghetti by moving back and forth across the cold tray.
- Cut the ends to remove any thick or irregular parts.
- Gather the chocolate spaghetti and wrap them around a stainless steel ring placed on a plate or platter.
- Work quickly: hold the edges of the nest in place with a cup or heavy object until the chocolate completely crystallizes.
- For a thicker nest, layer two or use a larger tray to create more spaghetti.
- You can use these spaghetti to decorate the base of a dessert by wrapping them around it.