Recipe - Chocolate Diamonds From Death By Chocolate Pt 2

See part 1

place them on a parchmentlined baking sheet. Place the sheet in the
refrigerator until firm, about 20 minutes. Scrape the ganache from the rack
and pan and return it to the bowl of room temperature ganache. Warm the
ganache over a double boiler to the right "pouring" consistency. Repeat the
coating process with the remaining diamonds.

Transfer the refrigerated ganache to a pastry bag that has been fitted with
a mediumsized star tip. Decorate each diamond with a ganache star.
Refrigerat the diamonds for at least 1 hour before serving. Allow the
diamonds to come to room temperature for 1015 minutes before serving.

NOTES : These may be made in larger sizes for dessert size pieces. Do not
make them too large, they are very rich !! You may also make this as a
round torte, using 9" round pans. Spread the filling as directed, but cover
the entire torte, placed on the cooling rack, with the room temperature
ganache. Decorarte with ganache stars or rosettes around the edges.
Recipe by: Mimi Markofsky

Posted to BakeryShoppe Digest V1 #232 by Dot McChesney jrjet@mtco.com on
Sep 12, 1997