Makes enough for 1 bag (2 generous servings)
Jackie Shen says that she uses Callebaut, a semisweet Belgian chocolate, to make the bag and that Ghirardelli semisweet chocolate works well, too. For a mold, I used a coffee bag; Jackie recommends a light bag, such as that used for doughnuts. Either way, just be sure the interior is waxy. For fillings, you can use practically anything. Both of us used chocolate mousse, fresh berries and mint. Hers also has whipped cream, while mine features pound cake. It's important that the temperature of the melted chocolate be 89 degrees to ease removal of the bag (as it freezes, the chocolate should shrink away from it) and to ensure a nice sheen.
The following recipe is adapted from numerous published recipes for Chocolate Bag and from my memory of the missing recipe that I worked from 20 years ago.
8 ounces semisweet chocolate
Chocolate mousse (from standard recipe you provide yourself)
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.
Per serving (bag only; fillings too varied for meaningful analysis): 567 calories, 8 g protein, 65 g carbohydrates, 36 g fat, 0 mg cholesterol, 21 g saturated fat, 0 mg sodium, 8 g dietary fiber
~ Blessed are those who give without remembering. And blessed are those who take without forgetting ~
---------------------------------
Be a better sports nut! Let your teams follow you with Yahoo Mobile. Try it now.
[Non-text portions of this message have been removed]
Community email addresses:
Post message: CHRISTMAS-RECIPE@onelist.com
Subscribe: CHRISTMAS-RECIPE-subscribe@onelist.com
Unsubscribe: CHRISTMAS-RECIPE-unsubscribe@onelist.com
List owner: CHRISTMAS-RECIPE-owner@onelist.com
Shortcut URL to this page:
http://www.onelist.com/community/CHRISTMAS-RECIPE
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CHRISTMAS-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CHRISTMAS-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:CHRISTMAS-RECIPE-digest@yahoogroups.com
mailto:CHRISTMAS-RECIPE-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
CHRISTMAS-RECIPE-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
No comments:
Post a Comment