Chocolate decorations for a chocolate tart

Mobile version Print

By: Paul A Young From: Good Food Live

On TV Tonight

  • 20:00 - John Torode's Australia - Queensland Part II
  • 21:00 - MasterChef - MasterChef
  • 21:30 - Raymond Blanc's Kitchen Secrets - Summer Fruits

This recipe is classed as intermediate

Rating 3.06 / 5 (17 votes)

Prep time:
30 min, plus at least 30 mins setting
Cook time:
10 min

Sophisticated chocaholics will adore Paul Young's chocolate tart confection, eye-catchingly topped with home-made chocolate spirals


1. Melt the chocolate in a bowl suspended above simmering water to 50°C.

2. Warm the glucose in a saucepan with the water.

3. Add the glucose mixture to the chocolate and mix well until smooth.

4. Place into a plastic food bag to cool and set thoroughly into a paste.

5. Take the chocolate tart and place onto a serving plate or tray.

6. Take pieces of the chocolate paste and knead until soft and pliable.

7. Roll into long thin cone shapes and wrap these shapes around a clean wooden spoon or paintbrush handle which has been oiled with vegetable oil to form spirals.

8. Carefully slide the spirals off the handle and place aside in a cool place for at least 30 minutes to set. If need be, make these 2-3 days before use and store in an airtight container but not in the refrigerator.

9. Place the chocolate spirals on the tart in a stacking fashion and dust with icing sugar.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register