Melt the chocolate to 50ºC controlling
the temperature with the thermometer and then add chocolate to
bring down the temperature to 27ºC and then add hot chocolate
to 31ºC. Maintain this temperature to work with the chocolate.
For the fruits: Spear the fruit with the sticks
and dip the tip of the fruit in the chocolate. Mount verticaly
on florist foam covered with greens.
For the candy: Pour the chocolate in a pastry
tube. Place the sticks on a plastic rolling sheet. Swirl chocolate
on top of the tip of the stick and sprinkle the candy.
ASSEMBLY:
Mount verticaly on florist foam arternating with the fruis.
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