Finally! Uploaded a few photos from the tulip cups the students made last week. Chocolate drizzle over the strawberries with crushed almonds as garnish made these treats truly decadent!
Some triva on tulips:
The Dutch ate tulip bulbs in lieu of onions during WWII when food supplies were cut off.
I wouldn't try it now though - modern modified tulip bulbs are NOT edible.
Tulips didn't originate in Holland; they were imported from Hungary.
During the short week for CST testing I thought we'd use up the chocolate in the pantry and make these great tulip cups. I filled them with strawberries, but any berry or even a custard would be good.
Recipe follows:
Chocolate Tulip Bowl
Ingredients:
1 bag (12 oz.) chocolate chips
½ lb. large chunk chocolate
1 C pastel candy wafers
1 lb. strawberries, hulled and sliced
8 small balloons, blown up and knotted
Waxed paper, Baking sheet, Candy thermometer, Rubber Spatula
Directions:
Melt chocolate chips in plastic container for one minute in microwave. Remove and stir until smooth, heating another 30 seconds if necessary until temperature reaches 105.
Add two large chunks of chocolate, stirring and scraping off pieces of the chunks to “seed” the chocolate chips. Continue stirring and scraping until temperature reaches 90 degrees. Remove chunks of chocolate and set aside on waxed paper. Save for next class.
Heat pastel wafers in microwave for 30 seconds. Stir until smooth. Drizzle in to chocolate.
Tilting the balloon side to side, front to back, dip in chocolate until thin “petals” form on balloon. Remove and place on baking sheet covered with waxed paper. Repeat with remaining balloons and refrigerate baking sheet for 5 minutes, or until chocolate has hardened.
Fill with sliced strawberries. Top with mint leaf for garnish and serve.
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