Recipe

Milk Chocolate Popcorn Recipe

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Ingredients

Directions

Step #1 Continued: When chilled, transfer the chocolate-cream to a 4 1/2 quart bowl of a heavy-duty electric mixer with the wire whip attachment.
Step #2 Beat on medium speed until the mixture is light in color & soft peaks start to form.
Step #3 Do not overbeat or the mixture will be grainy.
Step #4 put in the fridge until ready to use.
Step #5 Make the dark chocolate curls: Warm the chocolate slightly by placing it on a piece of waxed paper in a microwave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften.
Step #6 This can take 3 to 6 tries, depending on the wattage of the microwave oven, type & brand of chocolate & the heat of the kitchen.
Step #7 The chocolate should soften slightly, not melt.
Step #8 Alternatively, turning it every couple of mins, soften the chocolate by placing it about 6 inches beneath the warm bulb of a desk lamp for 5 to 10 mins, until it begins to soften.
Step #9 Line a baking sheet with waxed paper.
Step #10 Grip a square of chocolate with a paper towel so your hand does not melt the chocolate.
Step #11 Using a sharp vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls.
Step #12 As you form the curls, let the curls drop onto the paper-lined baking sheet.
Step #13 (Chocolate that is only slightly softened will form tight curls; overly heated chocolate will curl very little.
Step #14 ) put in the fridge the curls on the baking sheet until you are ready to garnish the cakes.
Step #15 Make the orange compote: With a sharp paring knife, peel the oranges & cut them into segments.
Step #16 Cut each segment into 3 pieces.
Step #17 In a medium saucepan mix the orange juice & the honey & bring to a boil over med-heat/flame.
Step #18 Reduce the heat & let simmer until the juice begins to thicken & turn syrupy, about 3 to 4 mins.
Step #19 Meanwhile, dissolve the cornstarch in the orange liqueur.
Step #20 When the orange juice mixture has reduced, add the cornstarch mixture and whisk until the mixture thickens.
Step #21 Simmer for 30 seconds; remove the pan from the heat.
Step #22 Fold in the reserved orange segments.
Step #23 Set aside to cool.
Step #24 Make the milk chocolate glaze: Place the sliced chocolate into a medium stainless steel bowl.
Step #25 In a medium saucepan bring the heavy cream & corn syrup to a boil.
Step #26 Remove the pan from the heat & pour the cream over the chocolate.
Step #27 stir in the the almond liqueur.
Step #28 Assemble the cakes: Line a baking sheet with parchment paper & arrange six 3- inch-by-1 3/4-inch metal rings on the paper.
Step #29 Place a cake round in the bottom of each ring.
Step #30 Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with the whipped milk chocolate-orange cream.
Step #31 Pipe a thin layer of the milk chocolate-orange cream over the cake rounds.
Step #32 Press another cake round into each ring, & repeat with a layer of the milk chocolate cream.
Step #33 Place the final cake rounds into the ring & finish the tops with the remaining milk chocolate-orange cream.
Step #34 Using a metal spatula, scrape across the tops of the rings to smooth and level the cream.
Step #35 Chill the cakes for 1 hr or until firm.
Step #36 Glaze the cakes: Using a damp (not wet) very hot towel, carefully heat the outside of the metal rings & push the cakes up from the bottoms to unmold.
Step #37 Arrange the cakes on a wire rack set over a baking sheet to catch the excess glaze.
Step #38 Pour the warm milk chocolate glaze over the cakes, coating each one completely.
Step #39 Use a metal spatula to touch up any missed spots on the sides.
Step #40 When the glaze has set slightly, decorate the tops with the dark chocolate curls.
Step #41 Serve the cakes at about room temp with the orange compote.
Step #42 - Paige LaCava.
Enjoy the MILK CHOCOLATE POPCORN recipe

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