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Easter Bonnet, Part One Recipe

Easter Bonnet, Part One Recipe

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Ingredients

Count

Nutrition

5119

Calories

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Ingredients:

Serving

white chocolate , 17 oz, 500 g
cocoa butter , 1.8 oz, 50 g
corn syrup , 5.3 oz, 150 g
simple syrup , 2.6 oz, 75 g
food color paste
cornstarch , for flouring the table
1 1/2 gelatin sheets
white chocolate, chopped , 8.8 oz, 250 g
1/2 cup plus 2 tbsp heavy cream , 5.25 oz, 150 g

Directions:

This recipe has a lot of components. If you are going to make the flowers using the chocolate plastic, you will need to make the mixture 24 hours in advance. You can buy the chocolate plastic already made in white or dark and then use either powdered or paste food colorings to color it. You could also choose to decorate your bonnet with real edible flowers or fresh fruit. I use a 6-inch dome mold to make the crown of the hat, but you can use any mold with a round bottom. I also use a Wagner paint sprayer to give the finished dessert a wonderful texture. If you try this, make sure you buy a brand-new sprayer and use it only for chocolate. You may decide to make your own pound cake or, if you don't have time, use store-bought.
To make the modeling chocolate: Professionals call modeling chocolate by the name chocolate plastic. Melt the chocolate and cocoa butter over a double boil. Bring the ingredients for the simple syrup to a boil. Place the corn syrup in a bowl and stir in the hot simple syrup. Pour this over the melted chocolate. Stir until it thickens. Place it in the refrigerator for at least one hour. The modeling chocolate will have the consistency of play dough when you work it with your hands. Divide it into three pieces. Use the food color paste to color one piece pink and one piece green. Work the food color paste into the modeling clay to distribute the color until it is the desired color. To make the ribbon: Take a ball of each color. Use the palms of your hands to roll each ball into a rope about 1/2-inch thick. Place the ropes side by side and gently press together. Use a rolling pin to roll out the ropes to create a tri-colored ribbon. Use cornstarch to flour the work surface. The rolled chocolate should be about 1/8-inch thick. Cut a strip about 30 inches long and about 11/2-inches wide and wrap it around the brim of the hat. You may need to trim the ends.
To make the leaves and rose petals: Roll out each colored chocolate plastic using cornstarch to flour the work surface. The rolled chocolate should be about 1/8-inch thick. To make the flowers, use 2-inch diameter cutter to cut circles from the rolled chocolate. You need to gently thin the top edge of each circle and you can do that with the end of an offset spatula or a hard-boiled egg. Gently press the spatula or egg against the top of the flower to thin the edge (like a real flower petal). Use 11/2 and 2-inch oval cutters to cut out the leaves. You can also do this with a paring knife. Use the back of a paring knife dipped in cornstarch to make the veins of the leaves. To make the center: All flowers have some kind of center. Use your fingers to shape a cone-shaped bud for the center of your rose. (Recipe continues on to Part Two)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5119.48 Kcal (21434 kJ)
Calories from fat	2709.9 Kcal
		% Daily Value*
Total Fat	301.1g	463%
Cholesterol	198.6mg	66%
Sodium	925.76mg	39%
Potassium	2234.06mg	48%
Total Carbs	564.9g	188%
Sugars	564g	2256%
Protein	48.61g	97%
Vitamin C	7.8mg	13%
Calcium	1540.9mg	154%

Amount Per 100 g
Calories	483.65 Kcal (2025 kJ)
Calories from fat	256.01 Kcal
		% Daily Value*
Total Fat	28.45g	463%
Cholesterol	18.76mg	66%
Sodium	87.46mg	39%
Potassium	211.06mg	48%
Total Carbs	53.37g	188%
Sugars	53.28g	2256%
Protein	4.59g	97%
Vitamin C	0.7mg	13%
Calcium	145.6mg	154%

* 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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