Why settle for just chocolate bunnies this Easter when you can have chocolate bunnies AND an all-chocolate Easter basket! In this video, I show how to make the latter using solely chocolate and modeling chocolate – yum!
RELATED VIDEOS:
How to Melt Chocolate: http://tinyurl.com/ofsv2p8
How to Make Modeling Chocolate: http://tinyurl.com/jhqv6dl
How to Make Ribbon Decorations: http://tinyurl.com/pgcfhyj
How to Make 2-D Royal Icing Transfers: https://tinyurl.com/mrsplyj
How to Make Chocolate Roses and Leaves: https://tinyurl.com/golsrap
RELATED TOOLS:
Large Chocolate Egg Mold: https://tinyurl.com/k6eeoej
Acetate Sheets (for forming chocolate handle): https://tinyurl.com/mf39huf
Ateco Plain Round Cookie Cutter Set (I used the container bottom for molding the basket base, and assorted others for decorating the basket body and base): https://tinyurl.com/mwl6vdz
Ateco Fluted Round Cookie Cutter Set (Again, for decorating the basket body and base): https://tinyurl.com/kwhtysg
Leaf Plunger/Embosser Cutters: https://tinyurl.com/l3v2kr7
RELATED RECIPES:
Modeling Chocolate, White: https://tinyurl.com/kfbynmj
Modeling Chocolate, Semisweet: https://tinyurl.com/ky99p96
Royal Icing Recipe (for “glue” and piped details): http://www.juliausher.com/blog/more/royal_icing
PROJECT DIMENSIONS (for the big basket demonstrated in video):
Basket Body: 5 inches across at open end, 3 inches deep
Basket Base: 4-inch diameter
Handle: About 5/8 inch wide and 11 inches long (or long enough to rest inside the top portion of the egg mold with 1/2- to 1-inch overhang)
Assorted Modeling Chocolate Pieces: Round on body bottom (about 3 inches); ring on body bottom (3 3/4-inch fluted round and 2 7/8-inch plain round); wide ribbons (5/8 inch wide); narrow ribbons (1/4 inch wide); scallops on body edge (1 1/8-inch fluted round and 7/8-inch plain round); rounds on base (3 1/4-inch fluted round, 2 1/2-inch plain round, and 1 1/2-inch plain round)
NOTES ABOUT CHOCOLATE FOR THIS PROJECT:
Either high-grade real chocolate (with no substitutes for the cocoa butter) or high-grade coating or compound chocolate (where palm or other vegetable oil has been substituted for the cocoa butter) can be used in this project. However, please note that real chocolate benefits from tempering*. By contrast, tempering is not required with coating/compound chocolate (due to its oil substitutes); it simply needs to be melted before use. Brands of real chocolate that I most often use include Valrhona, Callebaut, Guittard, and Ghirardelli. Brands of coating chocolate that I most often use include Peter’s, Guittard, and Callebaut. (I used coating chocolate in the video, which is why you did not see me temper the chocolate.)
* Tempering is a process of heating and cooling, and sometimes working, chocolate so that it sets very firmly with a crisp snap and shine. Untempered chocolate is more prone to wilting at room or higher temperatures, or to setting with bloom (a gray fuzzy haze).
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CREDITS:
Music by: Kevin MacLeod, http://www.incompetech.com
Videography/Editing by: Joe Baran, www.workingmansfilm.com