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Jacques Torres' Chocolate Santa Claus

Jacques Torres' Chocolate Santa Claus

Ingredients:
  • 3 lbs dark chocolate, tempered
  • 2 lbs red chocolate, tempered
  • 1 lb white chocolate, tempered
Materials:
  • Image template x4
  • Large cookie sheet
  • Parchment paper
  • Exacto knife, or similar tool
  • Piping bag or large Ziploc bag (with small cut corner for piping)


Directions:


  1. Select an image you'd like to create in chocolate

  2. Print multiple copies

  3. Cut out the main image (This serves as the 'base' of the puzzle)

  4. Spread tempered dark chocolate on a parchment lined cookie sheet

  5. Refrigerate about 10 minutes – just enough for the chocolate to crystallize, but not become too hard – it then becomes difficult to cut.

  6. Place the main image paper on the chocolate and trace the outline with an exacto knife or similar

  7. Then, from the additional paper copies, cut out some of the other details of the image that you’d like to do in contrasting chocolate colors

  8. These pieces will be used to trace the pieces in white & red chocolate. (Process is then the same to spread out red chocolate on cookie sheet, etc).

  9. Once you have all the detail pieces cut out, place them onto the 'base' Santa and 'glue' with tempered chocolate

  10. Final steps would then be to do detail on his face – smile, eyes – with a chocolate-filled piping bag

  11. When he's complete, ‘glue’ him to a chocolate base to stand

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For More Information on Jacques Torres, and Jacques Torres Chocolate, go to: 
mrchocolate.com


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