A Big Chocolate Mess

I had a eureka momment involving chocolate.
It needs Panforte di Siena with half the fruit missing (duh!), and melted chocolate.
The aim is to dip bases of squares of panforte in the chocolate, then to dust with spiced icing sugar.
The result should be a chunky, chewy florentine type sweetie.
Equipment: Chocolate melting over hot water.
Panforte cut into squares.
Pickle forks for dipping (best tool I have in the drawer)
Board lined with silicone paper.
Siilcone paper on the work top to take the dipped squares.

Let the fun begin!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: