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 Posted: Fri Jan 23, 2009 7:47 am
This thread can be filled with what ever you think will impress your sweetie this Valentines Day
So to start it off the next post will have my submission with a pic
One of my co -workers is fully trained and licensed pastry chef he has worked North America wide and use to make this in BC at a resort he use to work at
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Posted: Fri Jan 23, 2009 7:53 am
The Chocolate Bag
8 ounces semisweet chocolate
Chocolate mousse (from standard recipe)
3 ounces purchased pound cake, cut in bite-size cubes (optional)
Mixed fresh berries
Mint sprigs, for garnish
2 ounces frozen raspberries, thawed, pureed and strained, for garnish
Have ready a 5-to-6-inch-tall, flat-bottomed bag made of cellophane or with a waxy inner surface, such as a small Dunkin' Donuts bag. (If the bottom of your bag is tapered, tuck bottom corners underneath to make the bottom as flat as possible.) Create a lip by folding 1 to 2 inches outward from the top edge of the bag. Place the bag on a flat plate.
In the top of a double boiler or over low heat in a small pan or a microwave oven, slowly melt the chocolate. Its optimum temperature on a candy thermometer is 89 degrees. Using a pastry brush, paint the inside of the bag with the melted chocolate, coating the sides at least twice (don't worry about a second coat for the bottom; drippings will provide enough stability). Place the bag and plate in the freezer for at least 2 hours and preferably overnight, until the chocolate has hardened. Starting at the lip and working in a circular motion, carefully peel off and discard the bag that served as a mold. If the chocolate bag is being served the same day, it can be refrigerated; otherwise, return it to the freezer (then transfer to the refrigerator 3 to 4 hours before filling).
Prepare fillings and refrigerate them, covered, until ready to assemble.
Within an hour of serving, fill the bag with layers of mousse, pound cake, if desired, and berries (or the fillings of your choice) and top with mint sprigs. Swirl some of the pureed raspberries on a serving plate and place the filled bag on top.
You can put what you wish inside this bag .. I found the full recipe because i couldn't remember everything he told me LOL. It was located in the Washington Post
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