Jacques Torres's Chocolate Nest
Use this clever technique to create whimsical nests filled with candy eggs and other adorable Easter treats. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Photography: Bryan Gardner
- White, milk or dark chocolate
- Candy eggs (optional)
Fill a rimmed baking sheet tray with water and freeze overnight, to create an ice slab.
Melt chocolate in a heatproof bowl set over a pot of simmering water or a double boiler. Transfer melted chocolate to a piping bag fitted with a small plain round pastry tip.
Remove the frozen sheet tray from the freezer. Working quickly, drizzle the melted chocolate across the ice lengthwise to form long strands of chocolate. Repeat until sheet pan is filled with strands of chocolate. Using a pairing knife, cut a clean edge on either end of the chocolate strands; set scraps aside for another use. Using your hands, quickly gather all of the strands and shape into a round nest. It will set instantly. Fill with candy eggs, if desired. Use nest to decorate a cake or create a smaller version to use on a cupcake.