These look incredibly impressive, as they did for 17 years on our restaurant menu with 3 scoops of home made icecream inside. At our first Gone Chocco party we demonstrated these easy but effective chocolate baskets and the audience was amazed how easy they are. The restaurant kitchen secrets of top chefs are being revealed right here folks! ;-)
Equipment
Oven bag, cut into 15cm squares
Soup Spoon
Stainless steel bowl and saucepan for melting chocolate
Fluted bowls and cups to place them on as pictured
Ingredients
Chocolate (dark, white, milk or any combination of the 3)
Method
Put fluted containers in fridge or freezer so they are cold
Melt chocolate (at 45 degrees, over a saucepan of hot water)
Wipe bench with a damp cloth, place oven paper over, this prevents the oven bag from sliding around while you swirl the chocolate
Place a soup spoon of melted chocolate into the centre of each plastic square
Swirl it around with the back of the spoon to create a solid, even circle. Stop a few cm from the edges of the baking paper
Carefully drape chocolate and paper over cold fluted dish so it gently folds into the fluted shape
Place in fridge until chocolate is set
Remove plastic, carefully
Serve with mousse, icecream, cream, fruit or any dessert of your choice