56025 chocolate ladyfingers jacques Recipes

  • Chocolate Ladyfinger Cake
    sugar, dutch process cocoa, cornstarch, salt, skim milk and
    7 More
    sugar, dutch process cocoa, cornstarch, salt, skim milk, semisweet chocolate, coarsely chopped, margarine, ladyfingers, grand marnier or other orange-flavored liqueur, powdered sugar, orange slices (optional)
    12 ingredients
  • Ladyfinger Ice Cream Cake
    ladyfingers, split, vanilla ice cream, softened and
    4 More
    ladyfingers, split, vanilla ice cream, softened, hot fudge ice cream topping, toffee bits, chocolate ice cream, softened, coffee ice cream, softened
    25 min, 6 ingredients
  • Frozen Chocolate Ladyfinger Dessert Frozen Chocolate Ladyfinger Dessert
    ladyfingers (about 18), marshmallows and
    5 More
    ladyfingers (about 18), marshmallows, fat-free evaporated milk, semisweet chocolate morsels, vanilla extract, garnish: chocolate curls
    15 min, 7 ingredients
  • Chocolate Swan, Treasure Chest, Picture Frame, Chocolate Sleigh, and Dressy Chocolate Box (Jacques Torres) Chocolate Swan, Treasure Chest, Picture Frame, Chocolate Sleigh, and Dressy Chocolate Box (Jacques Torres)
    white chocolate , tempered and
    5 More
    white chocolate , tempered, bittersweet chocolate , tempered, milk chocolate , tempered, cocoa butter, powdered food coloring as desired, modeling chocolate, white
    4 hour , 6 ingredients
  • Chocolate Handbags (Jacques Torres) Chocolate Handbags (Jacques Torres)
    white chocolate , tempered and
    3 More
    white chocolate , tempered, modeling chocolate , dark chocolate, modeling chocolate , white chocolate, bittersweet chocolate , tempered
    4 hour , 4 ingredients
  • Chocolate Butler  (Jacques Torres) Chocolate Butler (Jacques Torres)
    bittersweet chocolate , tempered and
    6 More
    bittersweet chocolate , tempered, white chocolate , tempered, milk chocolate , tempered, cocoa butter, powdered food coloring, as desired, modeling chocolate, vegetable oil , for glossing the coat
    4 hour , 7 ingredients
  • Chocolate Lollipops (Jacques Torres) Chocolate Lollipops (Jacques Torres)
    bittersweet chocolate , tempered and
    2 More
    bittersweet chocolate , tempered, white chocolate , tempered, milk chocolate , tempered
    20 min, 3 ingredients
  • Chocolate Indulgence (Jacques Torres) Chocolate Indulgence (Jacques Torres)
    bittersweet chocolate, finely chopped and
    6 More
    bittersweet chocolate, finely chopped, unsalted butter, at room temperature, sugar, eggs, at room temperature, all-purpose flour, chocolate sauce, warmed, raspberries
    40 min, 7 ingredients
  • Chocolate Model (Jacques Torres) Chocolate Model (Jacques Torres)
    white chocolate , tempered and
    11 More
    white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, melted, powdered food coloring, as needed, fruit jewels , recipe follows, plastic body mold from a display supply store, tube mold , poster tube can be used, plain plastic face mask from a party supply store, chunky applesauce, apricots, fresh or canned (and drained), peeled and pitted, sugar, plus extra for dusting, fresh raspberries , optional
    6 hour , 12 ingredients
  • Chocolate Tree (Jacques Torres) Chocolate Tree (Jacques Torres)
    plain tree branches, bittersweet chocolate , tempered and
    1 More
    plain tree branches, bittersweet chocolate , tempered, assorted items to hang from the tree , for example: cookies, petit fours, fresh fruits such as cherries or raspberries, orange peels, white chocolate leaves, etc.
    1 hour , 3 ingredients
  • Chocolate Decorations (Jacques Torres) Chocolate Decorations (Jacques Torres)
    white chocolate , tempered (how to temper chocolate), met... and
    3 More
    white chocolate , tempered (how to temper chocolate), method follows, cocoa butter, melted, rubber stamps , a design of your choice, available at craft stores
    20 min, 4 ingredients
  • Chocolate Frame (Jacques Torres) Chocolate Frame (Jacques Torres)
    flour for molding, as needed and
    3 More
    flour for molding, as needed, bittersweet chocolate , tempered, vegetable oil, special equipment : wooden frame template
    4 hour , 4 ingredients
  • Chocolate Leaves (Jacques Torres) Chocolate Leaves (Jacques Torres)
    bittersweet chocolate , tempered and
    1 More
    bittersweet chocolate , tempered, metal stencil leaf template and/or real leaves
    45 min, 2 ingredients
  • Chocolate Cream Charlotte - Raw Chocolate Cream Charlotte - Raw
    ladyfingers , with variations! (raw) and
    4 More
    ladyfingers , with variations! (raw), chocolate , brownie crust brownie crust (raw), chocolate mousse mix , non-dairy chocolate mousse (raw) - just use all the mousse the recipe makes, cream , non- dairy whipped - soy free (raw), chocolate syrup , for drizzle, chocolate sauce (raw)
    4 hour , 5 ingredients
  • Wagashi Chocolate Sculpture (Jacques Torres) Wagashi Chocolate Sculpture (Jacques Torres)
    bittersweet chocolate , tempered, see how to temper choco... and
    7 More
    bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
    2 hour , 8 ingredients
  • Painted Chocolate Palette (Jacques Torres) Painted Chocolate Palette (Jacques Torres)
    white chocolate , tempered and
    4 More
    white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, bonbons , optional
    2 hour , 5 ingredients
  • White Chocolate Canvas and Chocolate Paints (Jacques Torres) White Chocolate Canvas and Chocolate Paints (Jacques Torres)
    white chocolate , tempered, cocoa butter, melted and
    1 More
    white chocolate , tempered, cocoa butter, melted, powdered food coloring in various colors
    1 hour , 3 ingredients




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