Chocolate and romance: for whatever reasons, they go hand in hand on the day of hearts, St. Valentine`s Day.
Let`s add something to that. Let`s make it chocolate, balloons and romance.
No, it`s nothing kinky. Take a look at the wonderful picture on this page. That lovely, fragile-looking scalloped chocolate cup laced with brown and pink streaks was made with the help of a balloon. It`s fun to do.
The same thing is true of the banana split on page 4. Those bananas and ice cream and whipped cream are sitting in a chocolate boat that was made with, yes, a balloon. Hard? No. Fun? Yes.
We wanted to show you how to make something chocolaty and unusual for your Valentine`s Day, so we turned to chocolate artist, teacher and author Elaine Gonzalez.
Use balloons, she told us. Not quite understanding the connection between chocolate and balloons, we asked what she meant.
Balloon dipping
She launched into an explanation of how she dips a balloon into chocolate and, depending on the shape of the balloon and how much of the balloon she covers with the chocolate, she forms edible containers such as cups and boats and giant flowers.
Confused? We were. So Gonzalez gathered all her paraphernalia-white and dark chocolate, balloons and a clean white apron-and headed to The Tribune`s test kitchen to demonstrate.
We watched as, step by step, she worked her chocolate magic. We took step-by-step pictures so we could show you exactly what she was doing. We had a lot of fun watching the balloon ”tricks”-it really is a little like magic, very simple magic-and, yes, we ate a lot of chocolate.
The instructions will follow, but we`ll just say this now; there was a moment of awe in the test kitchen after Gonzalez finished dipping the blown-up balloon into the chocolate and slowly took off the clip that had kept the balloon closed. You`ll experience it too.
As the air escapes and the balloon shrivels, there is suddenly a gorgeous chocolate shell. There`s been a transformation from something sort of funny looking-that balloon smeared with chocolate-to an unusual and lovely chocolate creation.
”The first time I ever did this, it really took my breath away. . . . it is like magic,” she said, acknowledging our somewhat stunned expressions.
Careful handling
But, she warned, as with everything else related to chocolate, the word
`gentle` is the most important.
She told us about once, during a demonstration, when a chocolate-covered balloon had popped. Everyone sitting in the first couple of rows of the audience had become chocolate-speckled. Looking at Gonzalez, her white apron spotless even after three hours of working with chocolate, a speckled vision was difficult to conjure up. But-be gentle.
When you look at the directions and the pictures, you`ll see that these chocolate treats are very do-able.
The beauty of these chocolaty wonders is that they combine fun with the sensual decadence that comes with luscious chocolate.
Imagine that chocolate cup, so delicate looking, filled with a chocolate mousse and sitting in a puddle of chocolate sauce. The backdrop is
candlelight, of course, and spoons for you and yours. (All right, let`s hear the violins in the background.) And you can eat the whole thing. There`s not a single part of this chocolate dessert that`s not edible. Romantic gluttony.
Children and teens will not only love the banana split boat, but they are likely to love being in the kitchen to actually make the boat. And again, there`s the same charm as that shell-like cup, of being able to eat the whole thing: the bananas, the ice cream with all the toppings and the dish itself.
Well, of course we`re talking calories here. Make that romantic calories, however, fun calories, love calories. Balloons, chocolate and romance-a welcomed and happy respite in the midst of Lent.
Tips from Gonzalez
Gonzalez, author of ”Chocolate Artistry” (Contemporary Books, $16.95), gives the following tips for handling chocolate:
– Dark chocolate can be heated in the microwave, ”but conservative
(slowly) is the word.” White chocolate is more ”temperamental” and should never go in the microwave; it should be heated slowly over hot, but not boiling, water.
– Chocolate can be stored at 65 to 70 degrees. Temperatures over that will cause some of the cocoa butter crystals to melt and rise, giving a gray appearance.
– Because chocolate is so susceptible to odors, be sure to wrap it well when storing. White chocolate will turn rancid quickly even if just exposed to prolonged light, and Gonzalez says that a smart buyer will sniff carefully when buying unwrapped white chocolate treats that have been under lights in a showcase.
The following recipes have been adapted from those developed by Elaine Gonzalez:
CHOCOLATE TULIP CUPS
Preparation time: 35 to 45 minutes
Chilling time: 10 to 15 minutes
Yield: 8 servings
The use of compound coating (summer coating, pastel coating, confectioners` coating, almond bark) is recommended for this procedure because it does not require any special handling, as chocolate does.
1 package (1 pound) white compound coating, finely chopped
1/4 package milk chocolate compound coating, finely chopped
Red food coloring
8-10 round balloons
8-10 ”Bull dog” clips
Brandied cappucino mousse, recipe follows
1. Fill the bottom of a double boiler with 1 inch of water. Heat water to simmer. Remove from stove.
2. Add white compound to the top of the double boiler and place over the hot water. Stir to melt. Remove 1/2 cup of melted compound and add a few drops red food coloring to make pink. Keep warm. Melt milk chocolate compound in another bowl over the hot water. Keep melted compounds warm, not hot or balloons might explode.
3. Inflate a balloon. Twist and secure the top with a clip.
4. Pour some of the melted white compound on a cookie sheet lined with wax paper. Drizzle some melted pink and milk chocolate compound over the puddle on the wax paper.
5. Holding the balloon by the top, rest it in the puddle of coating. Roll it forward and back again to form the first petal. Continue in that manner all the way around the balloon, making as many petals as desired. Be sure that the coating goes on the balloon thickly, especially on the bottom.
6. Stand the dipped balloon on another waxed paper covered cookie sheet. Chill in the refrigerator until coating is completely dry and cold to the touch, 10 to 15 minutes. Repeat with remaining balloons.
7. To remove the balloon, hold the opening with one hand as you remove the clip with the other. Release air a little at a time and the balloon will pull away from the petals. It may be necessary to jiggle the balloon gently to release it from the bottom of the coating cup.
8. Store in a cool dry place until ready to fill with mousse, fruit or ice cream.
BRANDIED CAPPUCCINO MOUSSE
Preparation time: 15 minutes
Chilling time: Several hours or overnight
Yield: 8 to 10 servings
This rich coffee flavored mousse is easy to prepare in the food processor. Make sure the chocolate is completely softened by the hot cream.
4 large eggs
2 tablespoons brandy
1 package (12 ounces) semi-sweet chocolate morsels
3 tablespoons granulated sugar
2 teaspoons instant espresso coffee granules
3 cups whipping cream
1/2 cup confectioners` sugar
Ground cinnamon
Chocolate sauce, recipe follows
Strawberry sauce, recipe follows
1. Combine eggs and brandy in a food processor or blender. Process 1 minute. Add chocolate, sugar and espresso granules. Do not process.
2. Scald 1 cup of the cream in a small saucepan. Pour hot cream over chocolate and let stand briefly to soften chocolate, about 1 minute. Process until chocolate is completely melted, about 1 minute.
3. Pour into bowl, cool and cover. Chill in refrigerator for several hours or overnight. The mixture may be frozen at this point, if desired.
4. Before serving, put chilled chocolate mixture in a large mixing bowl and beat at high speed for 5 minutes.
5. Beat the remaining 2 cups of whipping cream until soft peaks form when beaters are lifted; add confectioners` sugar and continue beating until cream is thick.
6. Gently fold 1/2 of the whipped cream into the chocolate mixture to lighten it. Spoon mousse into chocolate tulip cups or serving dishes. Top with remaining whipped cream and sprinkle with cinnamon. Spoon chocolate or strawberry sauce around mousse, if desired.
Note: The mousse may also be put in a pastry bag with a star tip and piped into the chocolate tulip cups.
CHOCOLATE SAUCE
Preparation time: 15 minutes
Cooling time: 30 minutes
Yield: 2 cups
Rich and satiny, this sauce keeps for several days and can be served warm or at room temperature.
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 tablespoon unsalted butter
1 cup whipping cream
1 tablespoon brandy
1 teaspoon vanilla
1. Melt chocolate in top of a double boiler over warm water.
2. Combine melted chocolate, sugar, butter and half of the cream in a medium saucepan. Stir until smooth over medium heat. Add remaining cream and stir to blend well.
3. Continue to cook mixture over medium heat, stirring constantly until sauce thickens slightly, about 5 minutes. Do not let it boil or scorch.
4. Remove from heat and allow to cool 30 minutes. Add brandy and vanilla; stir to blend well. Continue to cool to room temperature before using. Serve with the chocolate tulip cups or the banana love boat.
STRAWBERRY SAUCE
Preparation time: 5 minutes
Yield: 2 cups
Tangy and quick to make, this sauce adds color when spooned around chocolate tulip cups or other desserts.
1 bag (1 pound) frozen strawberries, thawed
1/4-1/2 cup water
4-5 teaspoons confectioners` sugar
1. Put the thawed strawberries in a food processor or blender. Process unti smooth, about 1 minute. Add 1/4 cup of water and 4 teaspoons of sugar. Process o mix. Check for consistency and taste. Add more water and sugar if needed. Pour sauce through a sieve to remove seeds if desired. Refrigerate. Serve with chocol te tulip cups.
CHOCOLATE BANANA LOVE BOATS
Preparation time: 30 to 40 minutes
Yield: 6 servings
Festive and fun for all ages. Any color of compound may be used for this recipe.
1 package (1 pound) chocolate compound coating, finely chopped
6-8 tube shaped balloons
6-8 ”bull dog” clips
Assorted ice creams
6 Bananas
Whipped cream, nuts, cherries
Chocolate sauce, strawberry sauce, see recipes
1. Fill the bottom of a double boiler with 1 inch of water. Heat water to simmer. Remove from stove.
2. Add compound to the top of the double boiler and place over the hot water. Stir to melt. Keep melted compound warm but not hot or balloons might explode.
3. Inflate a balloon 6 to 7 inches, do not tie it closed. Twist and secure the top with a clip.
4. Dip the balloon halfway into the melted chocolate. Let excess drip off. Stand the dipped balloon on a waxed paper covered cookie sheet. Chill in the refrigerator until coating is completely dry and cold to the touch, 10 to 15 minutes. Repeat with remaining balloons.
5. To remove the balloon, hold the opening with one hand as you remove the clip with the other. Release air a little at a time and the balloon will pull away from the sides. It may be necessary to jiggle the balloon gently to release it from the bottom of the coating dish.
6. Store in a cool dry place until ready to fill with ice cream, bananas and toppings.
CHOCOLATE CLAY
Preparation time: 10 minutes
Drying time: Several hours
Yield: 3/4 pound
This ”clay” can be molded into festive shapes such as love birds, people and flowers. The clay handles best if allowed to ripen overnight.
10 ounces semi-sweet chocolate
1/3 cup light corn syrup
1. Melt chocolate over double boiler. Add corn syrup and mix only to blend.
2. Shape the mixture into a 6-inch square on a sheet of wax paper. Set at room temperature for several hours or until dry.
3. Wrap well and store at room temperature until needed. To restore to workable texture, knead small portion at a time. If clay gets too soft, set it aside until it returns to room temperature or refrigerate only briefly. Clay will keep for several weeks if well wrapped.-
