Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Jacques Torres's Chocolate Spirals Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner 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." Ingredients Chocolate, any kind 1 bottle vodka Directions Place a tall glass container and a bottle of vodka in the freezer overnight. 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. 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. Rate it Print