MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Eiffel Tower
Categories: Five, Novelty, Chocolate
     Yield: 4 servings

     3 lb White chocolate, tempered
    10 lb Bittersweet chocolate;
          - tempered

 Special equipment: Aluminum flashing

 Recipe courtesy of Jacques Torres

 Before you begin, keep 2 things in mind: First, you can
 make your Eiffel Tower any size you like, however there
 is a template is provided with this recipe that you
 should base your design on, and second, when using
 chocolate, be sure to work slowly and carefully. The
 first part of the tower you should make is the base.
 Spread the white chocolate on a parchment paper-lined
 work surface. When the chocolate is partially set, use
 an X-acto knife to cut a base that is large enough to
 accommodate the bottom of your tower. Using the template
 provided, cut the aluminum flashing into the shape of a
 side of the Eiffel Tower, being sure to make all of the
 cutouts. If you start with a small tower, you will have
 more success.

 Lay a parchment paper-lined sheet pan that is as large
 as your template on the work surface. Spread the
 bittersweet chocolate over the baking sheet. Make it
 thicker at 1 end (where you will place the bottom of the
 template) to create support for the height of the tower.
 When the chocolate is partially set, place the aluminum
 template on the chocolate and use an X-acto knife to
 trace it. Remove the template. Pick up the chocolate
 panel by the corners of the parchment paper and move
 onto a new sheet pan. Place a couple of rulers under the
 bottom of the chocolate panel, creating a curve at the
 bottom of your tower. Allow chocolate to set. When set,
 peel up the tower panel from the parchment paper,
 freeing it from the excess chocolate surrounding it. Cut
 3 more tower panels using the same process. Make sure
 the curves in each piece are the same or your tower will
 not work.

 The next step is to assemble the tower, however assembly
 will be easier if you enlist the help of a friend. Place
 the base on your work surface. Use bittersweet chocolate
 to "glue" the bottom half of two sides together creating
 a 90-degree angle, or one corner of the tower. "Glue"
 them onto the base. When the chocolate sets, "glue" the
 other two sides together and attach them to the base.
 Using a coronet, apply more chocolate on the bottom half
 of all of the seams to reinforce the tower. When that
 chocolate sets, go back and gently seal the tops of the
 tower sides with more bittersweet chocolate. Decorate
 the outside of the tower with a cornet filled with white
 chocolate.

 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. 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 H and 90 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. 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. 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 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. 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.

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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