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Jacques Torres’s Chocolate Spirals
Credit:
Bryan Gardner
Ingredients
Ingredient Checklist
Chocolate, any kind
1 bottle vodka
Cook's Notes
The chocolate won’t affect the vodka. You can strain, rebottle it and drink it without any trace of chocolate flavor.
Gallery
Jacques Torres’s Chocolate Spirals
Credit:
Bryan Gardner
Gallery
Jacques Torres’s Chocolate Spirals
Credit:
Bryan Gardner
Jacques Torres’s Chocolate Spirals
Credit:
Bryan Gardner
Jacques Torres’s Chocolate Spirals
Ingredients
Ingredients
- Chocolate, any kind
- 1 bottle vodka
Directions
Place a tall glass container and a bottle of vodka in the freezer overnight.
Melt chocolate in a heatproof bowl set over a pot of simmering water. Transfer melted chocolate to a piping bag fitted with a small round pastry tip.
Fill frozen glass container two-thirds full with frozen vodka. Drizzle chocolate into the vodka. The more you move the pastry bag, the more organic the spiral. The chocolate will set instantly. Using 2 wooden skewers, remove the chocolate spiral to a parchment-lined baking sheet; let dry until ready to use. The spirals may be used to decorate cakes and cupcakes.
Cook's Notes
The chocolate won’t affect the vodka. You can strain, rebottle it and drink it without any trace of chocolate flavor.
Cook’s Notes
The chocolate won’t affect the vodka. You can strain, rebottle it and drink it without any trace of chocolate flavor.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Jacques Torres’s Chocolate Spirals
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jacques Torres’s Chocolate Spirals
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
