Mystery of the Orient – a delicious recipe with bittersweet chocolate, white chocolate, Cocoa, coloring, Vegetable oil, Modeling chocolate. Easy to follow and perfect for any occasion.
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Make the base: Use flexible aluminum strips or large cake ring to form a base.
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The base I made was 10-inches in diameter.
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Place the ring on a parchment paper lined surface.
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Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer.
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When the chocolate has set, remove the ring and peel off the parchment paper.
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Make a support pole: Roll a piece of acetate into a tube that is 14 inches long and 2 1/2 inches in diameter and tape it closed.
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Set the tube on end and fill with dark chocolate.
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When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl.
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Let set.
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When the chocolate has set, repeat this step a few more times.
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You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it.
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Allow the chocolate tube to set until hard.
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Remove the acetate.
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Use a hot knife to trim the base of the tube so it is flat.
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Then use the knife to scar the bottom.
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You want to make it somewhat textured so it will form a better seal to the base.
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Use tempered chocolate to glue the pole onto the base.
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Position it well so you can rest the molded chocolate against it.
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Make the disks: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate.
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Let the chocolate set slightly.
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Set a 6-inch cake circle on top of the chocolate and trace around it with a sharp paring knife.
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When the chocolate is set, peel off the acetate and set the disk aside.
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Repeat 2 more times to make an 8-inch circle and a 10-inch circle.
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To paint the 6-inch chocolate disk, 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 Japanese characters on the disk.
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Set aside.
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Use the same method to paint the 8-inch disk red.
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When the paint has dried, you can glaze it with any kind of vegetable oil.
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Make the face piece.
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Roll out the modeling chocolate to a 20-inch diameter circle.
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Use cornstarch to keep the modeling chocolate from sticking to the rolling pin or the work surface.
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Place the face mold on a flat surface in front of you.
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Carefully gather the modeling chocolate and place it over the face mold pressing it into the mold.
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Gather the sides to give the rest of the piece more character.
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The finished size should be 14 inches across and 16 inches from top to bottom.
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You can place the flexible modeling chocolate in the refrigerator.
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It will keep its shape better when it is cold.
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Use tempered dark chocolate to adhere the face piece to the 10-inch in circle.
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This will give the piece extra support so it can be glued to the support pole.
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Adhere this piece to the pole using more tempered chocolate.
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Make the fan: The fan has 9 spokes.
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Use an offset spatula to spread a 1/8-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 straight edge to cut 9 strips of dark chocolate that are each 8 inches long and 3/8-inch wide.
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When the chocolate is set, peel off the acetate.
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Arrange the fan pieces so they spread evenly across an 8-inch wide space.
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You may need to adjust this measurement to fit the bottom of the fan you make.
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Glue the spokes together toward 1 end.
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If necessary, use a hot knife to trim the ends of the chocolate.
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Use modeling chocolate to make the face of the fan.
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Roll out the modeling chocolate so it is about 30 inches wide.
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Use a sharp paring knife to trace around the fan to get the shape.
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Carefully gather the modeling chocolate and place it over the fan using the fan to create the folds.
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My finished fan was about 24 inches across the top and 9 inches across the bottom.
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Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over a sheet of acetate.
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Let the chocolate set slightly.
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Cut a curved piece of chocolate that is about 2 inches wide.
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This will serve as extra support for the fan.
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Paint the back of the fan with white chocolate.
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Use more tempered chocolate to glue the support piece to the back of the fan.
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Use more tempered chocolate to glue the spokes to the bottom of the fan.
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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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If you use a paintbrush, 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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Apply color where you are inspired to do so.
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Use tempered chocolate to adhere the spokes to the back of the fan.
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Use more tempered chocolate to adhere the fan to the support.
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Adhere the painted disks to the support.
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Sources:
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Modeling chocolate: Beryls Cake Decorating
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Mask: Novelty store
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Chocolate Melter: Demarle New Jersey, Demarle.com
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Chocolate Cold Spray: PCB in France 011 33 0388 587333
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pounds bittersweet chocolate, tempered, 16 ounces white chocolate, tempered, Cocoa butter, Powdered food coloring, as desired, and more.
Yes, Mystery of the Orient falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.