as neededRepublica del Cacao 70% Peru + Ecuador tempered
chocolate transfer sheets
stenciloptional
Instructions
Make the chocolate transfer deco:
Place the chocolate transfer sheet (textured side up) to a clean, smooth surface and place the stencil over the sheet - secure with non-toxic tape. Add a little chocolate across one end of the stencil and use a scraper to pull the chocolate over the stencil. Allow to set, chill then remove the stencil and shapes. Set aside.If not using a stencil, secure the transfer sheet to a clean, smooth surface. Spread a thin, smooth layer of chocolate over the textured side of the transfer sheet, using an offset spatula. Lift the sheet and move to a clean area. Use a cookie cutter to cut the shapes before the chocolate sets. Place in the refrigerator to finish setting up. Remove from the fridge and separate the cut shapes from the excess chocolate. Set aside.
Make the spice:
Add all ingredients to a jar, seal and shake well to combine.If using fresh Ceylon quills, use a coffee grinder to make a powder. Use a fine grater for the fresh nutmeg.
Make the ganache:
Line an 10x10" frame with a silicone mat, or a pan of the same size with parchment. Spread a thin layer of tempered chocolate over the mat or parchment. Set aside.
Add the butter, spice and molasses to a bowl and combine well with a silicone spatula.
While stirring, slowly add the tempered chocolate to the butter mixture and combine well. Still stirring, add the liqueur and combine well. Pour the ganache into the prepared frame or pan and allow to crystallize (set).
Once set, remove from frame or pan and cut into squares or another shape of your preference. Dip into the tempered dark chocolate and quickly top with the chocolate transfer deco.