Chocolate Tower

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 300 g white couverture
  • 100 g Whipped cream
  • 25 g Butter
  • 100 g Marzipan raw mass
  • 30 g Icing sugar
  • 7-10 Tbsp a few drops of red food colouring
  • 1 package (125 g) Wafer-thin tablets (whole milk, mocha and dark chocolate)
  • 7-10 Tbsp pink sugar

Directions

  1. 1

    Finely chop 250 g white couverture. Bring cream and butter to the boil, remove from the heat and melt the chocolate coating in it. Pour into a clean and dry mixing bowl and chill for about 1 1/2 hours. In the meantime knead marzipan with icing sugar and red food colouring. Form small florets.

  2. 2

    Chop 50 g chocolate coating, melt carefully over a hot water bath. Whip the chocolate mixture (must be completely cooled down) with the whisk of the hand mixer until creamy. Pour the cream into a piping bag with a medium perforated spout. For a tower, spray one tuff onto each of 2 chocolate bars, put them together and place the third bar on top. Repeat the process until all the chocolate bars are used up. For higher towers put 2 towers on top of each other with a little cream. Pour the melted chocolate coating into a small piping bag. Draw circles over the towers. Sprinkle with pink sugar.

  3. 3

    For higher towers put 2 towers on top of each other with a little cream. Pour the melted chocolate coating into a small piping bag. Draw circles over the towers. Sprinkle with pink sugar. Decorate with marzipan roses and leave to dry. Keep the turrets cool and closed. (Shelf life: approx. 1 week)

Nutrition Facts

KCAL
220 kcal
CARBS
19 g
FATS
14 g
PROTEINS
3 g

Categories & Tags

Dessert