Mayan God Painting

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   This technique can be used to make any painted design.

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   I downloaded an image of a Mayan diety from the internet.

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   A simple design with a lot of color makes the best result.

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   Place your design underneath a piece of acetate.

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   Mix together a few tablespoons of the cocoa butter with a small amount of powdered food color.

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   It will be easier if you use a yogurt machine to store and warm your paints.

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   Use a fine-tipped paintbrush to trace the outline of the painting with a dark-colored paint.

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   Use other paint colors to fill in the design.

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   This will certainly remind you of paint-by-number.

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    Allow the paint to dry.

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    Make a raplette: I created a homemade chocolate spreader by using poster board and an X-acto knife.

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    Since my painting is 10 by 16-inches, the opening I will cut in the raplette is 10-inches wide by 1/8-inch high.

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    Pour some white chocolate at the edge of the painted acetate.

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    Pull the raplette through the chocolate pulling the chocolate over the painted drawing.

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    This will spread an even 1/8-inch thick layer of chocolate over the painting.

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    When the chocolate begins to set, use a sharp paring knife to cut the paint canvas to the finished size of the painting.

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    Let this cool until the chocolate sets.

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    When the chocolate has set completely, simply peel off the acetate.

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    Make the frame: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a sheet of acetate.

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    Let the chocolate set slightly.

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    Use a paring knife to cut 2 pieces of chocolate that are 16 inches long and 2 inches wide.

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    Cut 2 more pieces that are 12 inches long by 2 inches wide.

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    When the chocolate is set, peel off the acetate.

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    Use a mitre box to trim all 4 ends to 90-degree angles.

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    Just use a gentle sawing motion to cut through each piece.

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    Make the cocoa pods: Use a ladle to fill the cocoa pod mold with chocolate.

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    When it is full, empty it into the bowl of chocolate.

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    The inside of the mold should be evenly coated with chocolate.

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    Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet.

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    Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife.

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    When the chocolate sets, it shrinks or retracts from the sides of the mold.

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    A clean edge will keep it from sticking and cracking as it shrinks.

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    You can place the mold in the refrigerator for several minutes to help the chocolate to harden.

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    Unmold.

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    Repeat with as many cocoa pods as you would like.

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    Make the leaves: I found plastic leaves at the floral supply store.

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    You can use real leaves if you make sure they are edible.

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    Make sure they are clean and free of dust.

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    Use a dry paintbrush to spread white chocolate on the face of the leaf.

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    When the chocolate sets, peel off the plastic leaf.

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    Now the leaves are ready to paint.

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    I usually use green, yellow and red for leaves and always start with the lightest color first.

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    If you want to paint the cocoa pods and the leaves, there are 2 methods.

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    The first is to mix together a few tablespoons of the cocoa butter with a small amount of powdered food color.

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    It will be easier if you use a yogurt machine to store and warm your paints.

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    Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so.

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    Then, follow the instructions to make a mold.

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    The second method is to use an airbrush.

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    If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired.

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    Assembly: Use tempered chocolate to glue the frame pieces to the outside of the painting.

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    Use more tempered chocolate to adhere the leaves to the frame and the cocoa pods to the leaves.

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    Use vegetable oil to glaze the frame to make it shiny.

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    Chocolate Melter: Demarle New Jersey, Demarle.com

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    Mold: Tomric Plastics, Buffalo New York

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    Chocolate Cold Spray: PCB in France 011 33 0388 587333

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    Silicone cocoa pod mold: Tomric Plastics 716-854-6050

* Per serving · 4 servings · Values may vary.