White Chocolate Leather Recipes

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JACQUES TORRES'S CHOCOLATE LEATHER



Jacques Torres's Chocolate Leather image

Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

Dark or milk chocolate

Steps:

  • Freeze a large marble slab overnight.
  • Melt chocolate in a heatproof bowl set over a pot of simmering water.
  • Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.

WHITE CHOCOLATE LEATHER



White Chocolate Leather image

White chocolate can be finicky to work with. We tried making this "leather" with different brands of white chocolate but achieved the most consistently good results with Callebaut and Baker's Premium White. You will need to repeat this recipe 4 times to make enough leather for 8 [Tepee Birthday Cakes](/recipes/recipe_views/views/10144)-do not try to save time by making one big batch.

Yield Makes two 4 1/2-ounce pieces

Number Of Ingredients 2

6 ounces Callebaut or Baker's Premium white chocolate, chopped very fine by hand (about 1 1/8 cups)
1/4 cup light corn syrup

Steps:

  • Put chocolate in a dry wide metal bowl that fits snugly over a 3- to 4-quart saucepan. Fill saucepan halfway with 120°F. water and immediately set bowl over water. Let chocolate stand undisturbed 15 minutes, or until melted. Stir chocolate just until smooth and remove bowl from pan.
  • Add corn syrup to chocolate and stir with a rubber spatula until mixture thickens and forms a dough. Halve dough and wrap each half in plastic wrap. Let white chocolate leather stand at room temperature until it firms to consistency of clay, about 1 hour and up to overnight, depending on temperature of kitchen. If your kitchen is very warm, leave leather in a cooler place but do not refrigerate. If leather becomes too firm to roll out, try to knead leather in your hands until malleable. If leather is still too firm, microwave at 50% power to 2 to 5 seconds, or until just soft enough to roll out.

PATENT LEATHER ICING - GLOSSY CHOCOLATE



Patent Leather Icing - Glossy Chocolate image

Glossy and rich--great for special occasion cakes, a little fussy to make but worth it, and can be made well ahead of use.

Provided by Derf2440

Categories     Dessert

Time 30m

Yield 2 8-inch layers

Number Of Ingredients 6

3 ounces chocolate
1 well beaten egg
3/4 cup evaporated milk
1/4 cup water
1 cup sugar
1 teaspoon vanilla

Steps:

  • Melt the chocolate in the top of a double boiler.
  • Combine the egg, milk, water and sugar and stir into the chocolate.
  • Cook the icing over hot water for 20 minutes, stirring often.
  • Remove it from the steam.
  • Beat it with a rotary beater for 1 minute or until well blended.
  • Stir in the vanilla.
  • Cool the icing before spreading it.
  • Tightly covered and stored in the refrigerator it will keep for several days.

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