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Shaved bittersweet chocolate, for garnish.In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form.
Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.&.Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks.Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over).
Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter.(The wafer stacks will lie lengthwise on the platter.)
Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.
Refrigerate for at least 8 hours or for up to 2 days.We also really enjoyed the offerings from Matiz España, Wildfish Cannery, Wild Planet, and Scout..
The 25 Best Tinned Gifts for the Holidays and MoreJennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley.The enduring appeal of the.
is that it’s not just a drink, it’s a lifestyle.In Italy and France, when golden hour strikes, a daily ritual begins on the local cafe sidewalks and patios with friends, coworkers, and family gathering over bright and bubbly spritzes..
(Editor: Simple Bins)