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Published on 19 Apr 2014 | over 2 years ago

A variation of my popular chocolate lace doily and cake wrap videos, this episode of Recipes for a Sweet Life reveals how to make freestanding chocolate dessert cylinders with two types of chocolate! I show a simple swirl pattern here, but you can change up the design to fit your theme . . . come to think of it, a lattice pattern would turn this cylinder into a mighty tasty Easter basket!

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RELATED LINKS:
How to Melt Chocolate video: tinyurl.com/o34pjrg
Chocolate Doily video: youtu.be/M-DgUjOA3og
Chocolate Lace Cake Wrap video: youtu.be/L-RM7JyToew
Parchment Cone video: youtu.be/XRkwFJv0olY
Sheet Parchment Paper source (just one of many online): www.uline.com/BL_68/Parchment-.. .
2 3/4-inch Ring Mold (aka Extra Tall Cake Ring) source (for shaping sides in lieu of a bottle, as used in the video): tinyurl.com/zgzk8do

NOTES ON CHOCOLATE:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire lace piece before it hardens. You have the option of tempering the chocolate (or not) for this project. If you do not temper the chocolate, the cylinders are best eaten soon after removing them from the fridge and filling them, as untempered chocolate is more prone to wilting at room temperature.

CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, www.incompetech.com

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