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Er-ca — Cherry Chocolate Delight
Published: 2009-07-27 14:06:50 +0000 UTC; Views: 6907; Favourites: 133; Downloads: 1594
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Description
Cherry and White Chocolate Bavarians encompassed in a Chocolate Lace Cup, garnished with Maraschino Cherries and Chocolate SauceRelated content
Comments: 36
how you did with the chocolat around of the ice cream?
sorry bad english
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Its really easy! You take melted chocolate and squirt it all over a piece of thick plastic and then put the plastic into a ring mold and freeze it. Then, while it is still frozen, you scoop the bavarian or ice cream into it and let it freeze for a bit longer. Then you can just take it out of the freezer and peel the plastic off and voila!
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This is why I'm going to be taking culinary school. So I don't have to daydream about what this tasted like. I am hungry now so I hope your happy.
Excellent job on the presentation. The chocolate "cage" helped to make it all fit together instead of having just a solid mold.
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Thanks! And good luck in school!
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your welcome
Thnx 4 the luck, I'll need it. :/
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Lovely presentation, and great use of the chocolate cage to let us see the lovely bi-color bavarian~! I love that sort of presentation!
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Wow 
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That is *gorgeous.* The chocolate lace cup is beautiful.
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Your image has been featured in my journal this week. [link]
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That looks divine!! Is it difficult to get the chocolate lace out of the mold (I dont really know how they're made, feel free to correct me!!) without breaking it? It looks so delicate!
Food art is so spectacular, but sometimes it seems like a shame to eat it!
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Thank you! Actually it was pretty simple to take out. I had a piece of plastic between the chocolate and mold and I just slipped it out and took off the plastic.
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If you don't mind me asking, you used a circle/ring as a mold? (It's inside or outside?)
I love pastries also, and usually for a chocolate cage I would have used the thick plastic that's usually put inside the ring when you make a bavarian or other thing you want to slide off of it easily, so when you mentioned a mold, I couldn't help but wonder if there's another technique for the chocolate cage, perhaps easier, of which I haven't heard of.
Mine is to make the lace on the plastic piece cut in the needed size, while it's flat, then wrap that around the (already chilled and off their mold) bavarians, secure the plastic in place until the chocolate chills in the shape of a cage, then remove it with the cage already in place. It's a bit tricky to get it just right though, so I'm wondering if perhaps there's a better way to do it?
I'd love to hear more about the way you do yours, in hopes of learning a better method.
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Actually, that sounds about the same way I did it.
I took a thick plastic, squirted the chocolate design all over it, then wrapped it into a circle and put a metal ring on the outside of the plastic. Then I let it cool and then I placed the softened bavarian in the middle and put it in the freezer to set up.
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Oh, cool! 
Thank you for letting me know~!
I love your desserts. *-*/ *happily looks forward to more pics*
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ah, ok. that must have made it quite a bit easier! 
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your welcome! please check out some of my artwork
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