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Jacques Torres's Chocolate Spirals

Swirling melted chocolate into frozen vodka creates free-form spirals and swirls that make delightful decorations on cakes and cupcakes. Jacques Torres prepared these on Episode 501 of "Martha Bakes."

Photography: Bryan Gardner

Ingredients

  • Chocolate, any kind
  • 1 bottle vodka

Directions

  1. Place a tall glass container and a bottle of vodka in the freezer overnight.

  2. Melt chocolate in a heatproof bowl set over a pot of simmering water. Transfer melted chocolate to a piping bag fitted with a small round pastry tip.

  3. Fill frozen glass container two-thirds full with frozen vodka. Drizzle chocolate into the vodka. The more you move the pastry bag, the more organic the spiral. The chocolate will set instantly. Using 2 wooden skewers, remove the chocolate spiral to a parchment-lined baking sheet; let dry until ready to use. The spirals may be used to decorate cakes and cupcakes.

Cook's Notes

The chocolate won't affect the vodka. You can strain, rebottle it and drink it without any trace of chocolate flavor.

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