Chocolate Leaves (Jacques Torres) Recipe

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Chocolate Leaves (Jacques Torres)
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Ingredients
2
Count
Nutrition
730
Calories
Total time
45
Minutes
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Ingredients:

  • 16 oz bittersweet chocolate , tempered
  • metal stencil leaf template and/or real leaves

Directions:

  1. Place the metal leaf template onto parchment paper. Using a small offset spatula, spread bittersweet chocolate over the template. Remove the stencil and allow to harden. If you don't have a stencil, use a paintbrush to spread bittersweet chocolate over a real leaf on the shiny side, keeping the thickness to about 1/8-inch. Allow the chocolate to set completely then gently peel back the leaf from the chocolate.
  2. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  3. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  4. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  5. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  6. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  7. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 730.3 Kcal (3058 kJ)
Calories from fat 265.36 Kcal
% Daily Value*
Total Fat 29.48g 45%
Cholesterol 38.56mg 13%
Sodium 154.22mg 6%
Total Carbs 127.01g 42%
Sugars 99.79g 399%
Dietary Fiber 4.54g 18%
Protein 6.8g 14%
Iron 2.3mg 13%
Calcium 154.2mg 15%
Amount Per 100 g
Calories 322 Kcal (1348 kJ)
Calories from fat 117 Kcal
% Daily Value*
Total Fat 13g 45%
Cholesterol 17mg 13%
Sodium 68mg 6%
Total Carbs 56g 42%
Sugars 44g 399%
Dietary Fiber 2g 18%
Protein 3g 14%
Iron 1mg 13%
Calcium 68mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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