Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------CHOCOLATE GARNISHES-------------------------

CHOCOLATE LEAVES: Select non-poisonous leaves such as mint or rose
leaves. Wash the leaves and pat dry with paper towels. Melt 1 or 2
(1-ounce) squares semisweet chocolate over hot water in a double
boiler; let cool slightly. Using a small spatula, spread a thin
layer of chocolate on the back of each leaf. Place leaves on a wax
paper-lined cookie sheet, chocolate side up; freeze until chocolate
is firm, about 10 minutes. Grasp leaf at stem end and carefully peel
away from chocolate. Chill leaves until ready to use.

CHOCOLATE CURLS: Melt 4 (1-ouce) squares semisweet chocolate over hot
water in a double bliler. Pour chocolate out into a wax paper-lined
cookie sheet. Spread chocolate with a spatula into a 3-inch-wide
strip. Smooth top with a spatula. Chill chocolate until it feels
slightly tacky but not firm. (If too hard, curls will break; if too
soft, chocolate will not curl.) Gently pull a vegetable peeler
across chocolate until curls form. Transfer curls to a tray by
inserting a wooden pick in end of curl. Chill curls until ready to
use. CHOCOLATE-DIPPED FRUIT: Make sure fruit is completely dry before
dipping. Melt 4 (1-ounce) squares semisweet chocolate over hot vater
in a double boiler; transfer to a small bowl, and let cool slightly.
Grasp fruit by stem and dip in chocolate, turning to coat the bottom
of the fruit. Allow excess to drip back into bowl. Lay fruit on side
on a wax paper-lined cookie sheet. Allow fruit to stand at room
temperature until chocolate hardens or place in refrigerator about 10
minutes. Don't store coated fruit in refrigerator; the chocolate
coating will sweat when returned to room temperature and will lose
its sheen. CHOCOLATE CUTOUTS: Melt 6 (1-ounce) squares semisweet
chocolate over hot water in a double boiler; cool slightly. Line a
cookie sheet with aluminum foil; pour the chocolate onto the cookie
sheet, and gently shake it until chocolate is smooth and level and
about 1/8-inch thick. Let stand until partially set. Press a cookie
cutter half-way through the chocolate to outline shapes. Remove the
cutter, and let stand until chocolate is firm. When hard, reposition
the cutter over the oulines, and press down to cut smoothly. Lift the
cutter up, and remove the cutout by gently pressing through the
cutter with a small wooden utensil (fingers will leave prints on
chocolate). GRATED CHOCOLATE: You can grate unsweetened, semisweet,
or milk chocolate to sprinkle on top of pies, etc. It's easiest done
in a food processor, but you can grate it by hand. When grating by
hand, hold chocolate with a paper towel or wax paper so heat from
your hand will not soften or melt the chocolate.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 07/04 8:30 AM

TO: ELAINE RADIS (BGMB90B) FROM: ELAINE RADIS (BGMB90B)
SUBJECT: R-MM CHOCOLATE DESRT

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