Conchas De Mar De Chocolate
Estas delicadas conchas de chocolate veteado constituyen un bonito plato de servir para helados. Las conchas de vieira que usamos como moldes para el chocolate midieron tres pulgadas por cuatro pulgadas.
Fuente: Martha Stewart Living, agosto de 2001.
rendimiento
Colby
27.04.2023 @ 16:12
These delicate veined chocolate shells make a beautiful serving dish for ice cream. The scallop shells we used as molds for the chocolate measured three inches by four inches. Source: Martha Stewart Living, August 2001. About 14 servings. Ingredients: Scallop shells, 8 ounces white chocolate, 3/4 teaspoon vegetable shortening, 2 ounces semisweet chocolate. Directions: 1. Prepare the scallop shells: tightly wrap each shell in plastic wrap, making sure the wrap is snug and smooth over the exterior (convex) side of the shell, securing excess wrap on the interior. Set aside. 2. Combine white chocolate and 1/2 teaspoon shortening in a medium bowl. Gently melt mixture in a double boiler or heatproof bowl set over a saucepan of simmering water. Remove from heat; set aside. 3. Combine semisweet chocolate and remaining 1/4 teaspoon shortening in a separate small bowl; melt as above. 4. Drizzle 2 tablespoons of melted semisweet chocolate into melted white chocolate. Swirl bowl to combine chocolates and create a marbled effect. Grasping edges of shell, dip smooth outer side of shell into marbled chocolate. Lift shell from chocolate and tilt to evenly distribute chocolate over surface. Place shell, chocolate side up, on a rimmed baking sheet in freezer. Repeat with remaining shells and chocolate. Freeze for at least 2 hours. 5. When shells are frozen, remove from freezer. Carefully loosen plastic wrap from edges of shell. Gently separate shell from chocolate. Slowly peel plastic wrap from chocolate. Return chocolate shells to freezer and store until ready to use, up to 1 day ahead.