These exquisite marble chocolate shells are a delicious treat for ice cream. The scallop shells we use as chocolate molds are 3 inches by 4 inches in size. Recipe source: Martha Stewart Living, August 2001. Approximately 14 years old. Yield: Ingredients: Scallop shells, 8 ounces white chocolate, 3/4 teaspoon vegetable shortening, 2 ounces semisweet chocolate. Directions: 1. Prepare scallop shells: Wrap each shell tightly in plastic wrap, making sure the shell is snug and smooth on the convex side and there is excess wrap on the inside. Set aside. 2. Mix white chocolate and 1/2 teaspoon shortening in a medium bowl. Gently place the melted mixture in a double boiler or heatproof bowl set over a pot of simmering water. Remove from heat; set aside. 3. Mix semisweet chocolate and remaining 1/4 teaspoon shortening in a separate small bowl; melt as above. 4. Drizzle 2 tablespoons of the melted semisweet chocolate into the melted white chocolate. Rotate the bowl to slightly combine the chocolate and create a swirling effect. Grab the edge of the shell and dip the smooth outer side of the shell into the swirling chocolate. Lift the shell out of the chocolate and tilt to evenly distribute the chocolate on the surface. Place the chocolate side up shell on the edge of a baking sheet in the refrigerator. Repeat with remaining shells and chocolate. Freeze for at least 2 hours. 5. When the shells are frozen, remove from the refrigerator. Carefully loosen the plastic wrap from the edge of the shell. Gently separate the shell from the chocolate. Slowly peel the plastic wrap off the chocolate. Return the chocolate shells to the refrigerator until ready to use, up to 1 day in advance.
27.04.2023 @ 16:14
These exquisite marble chocolate shells are a delicious treat for ice cream. The scallop shells we use as chocolate molds are 3 inches by 4 inches in size. Recipe source: Martha Stewart Living, August 2001. Approximately 14 years old. Yield: Ingredients: Scallop shells, 8 ounces white chocolate, 3/4 teaspoon vegetable shortening, 2 ounces semisweet chocolate. Directions: 1. Prepare scallop shells: Wrap each shell tightly in plastic wrap, making sure the shell is snug and smooth on the convex side and there is excess wrap on the inside. Set aside. 2. Mix white chocolate and 1/2 teaspoon shortening in a medium bowl. Gently place the melted mixture in a double boiler or heatproof bowl set over a pot of simmering water. Remove from heat; set aside. 3. Mix semisweet chocolate and remaining 1/4 teaspoon shortening in a separate small bowl; melt as above. 4. Drizzle 2 tablespoons of the melted semisweet chocolate into the melted white chocolate. Rotate the bowl to slightly combine the chocolate and create a swirling effect. Grab the edge of the shell and dip the smooth outer side of the shell into the swirling chocolate. Lift the shell out of the chocolate and tilt to evenly distribute the chocolate on the surface. Place the chocolate side up shell on the edge of a baking sheet in the refrigerator. Repeat with remaining shells and chocolate. Freeze for at least 2 hours. 5. When the shells are frozen, remove from the refrigerator. Carefully loosen the plastic wrap from the edge of the shell. Gently separate the shell from the chocolate. Slowly peel the plastic wrap off the chocolate. Return the chocolate shells to the refrigerator until ready to use, up to 1 day in advance.