Chocolate Splendor shows you a great way to add dazzle to any cream- or meringue-topped pie. Scrolls of melted candy are piped ahead of time and positioned just before serving.
Source:
Website Exclusive
Pattern:
Chocolate Scroll
Tools:
Ingredients:
Makes: Pie serves 8.
instructions
In advance, make chocolate scrolls using patterns and Candy Melts®:
You will need 10 full scrolls, 10 full scrolls minus the side scroll, and
4 full scrolls minus side scroll and with stem extended 1 inch longer; make
extras to allow for breakage.
Cover patterns with waxed paper.
Using melted
candy in cut parchment bag, outline patterns; refrigerate to set.
Carefully
remove candy from waxed paper, turn over and outline reverse side. Refrigerate
to set.
Bake and cool pie crust.
Prepare filling, pour into pan and let set. Using
stabilized whipped cream in Dessert Decorator Pro™ fitted with tip
1M, cover top of pie with rosettes.
When ready to serve, insert chocolate scrolls in pie, beginning at the edge.
Position 10 full scrolls around edge of pie; 1 in. from edge and in spaces
between first row, position 10 scrolls minus the side scroll.
In center
of pie, position 4 scrolls with longer stems.