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  • Welcome to How To Cook That I am Ann Reardon

  • Today we are making chocolate nests. You can use these as a dessert or decoration on top

  • of a cake and they obviously taste good because they are made of chocolate.

  • Firstly we need to make a concentrated sugar solution. To do that add your sugar and water

  • into a saucepan and stir until they are dissolved. I'll put all the quantities that you need

  • for this recipe on the website in g and oz and cups and everything that everyone

  • needs and I'll put a link to that recipe in the description just below the video.

  • Bring it to the boil and then remove it from the heat.

  • Pour that into a sealed container and place it in the freezer for 2-3 hours to let it

  • chill right down.

  • You will see when you take it out the water on the sides fromt he condensation is frozen

  • solid but the sugar solution down the bottom is still liquid. This is because adding sugar

  • lowers the freezing point of the water. And that is exactly what we want, something that

  • is still liquid at zero degrees but is food safe. So sugar and water is safe we can use

  • that with our chocolate.

  • Take some foil and lightly scrunch it up towards the middle so that you end up with a smooth

  • hemisphere. You only want it lightly crushed so that way you can squeeze it smaller at

  • the end to get it out of the nest. Pour your cold sugar syrup into a wide container.

  • Place the chocolate into a ziplock bag and cut off a tiny corner off. Pipe chocolate

  • across the top of the solution. And you'll see it just floats on top.

  • Firstly we want to make lots of tiny sticks interwoven for the structure of our nest.

  • To do that run the bag quickly back and forth across the surface and then change the angle

  • so it criss-crosses to make it strong.

  • Using a fork quickly pull it off the cold solution before it has a chance to set firmly.

  • and drape it over the foil shape. Continue to make more pieces like this and

  • drape them over until all the foil is covered.

  • Make sure you temper your chocolate or it will not hold its shape of the nest at room

  • temperature if you are not sure what that means to temper chocolate then click to go

  • through to the channel at the end of this video and watch the videos on what chocolate

  • to use for decorations and how to temper.

  • Now we want to fuse all those pieces together so to do that just drizzle some more chocolate

  • over the nest in a few different directions to make sure they are all joined together.

  • Next to make some 3D twigs, to do that pipe chocolate along the surface of the cold syrup

  • and then pipe a branch going the other way and then just give it a push it down under

  • the solution before it is firm to give it a 3D shape. And leave ti there to firm up

  • and pipe some more.

  • These will make the nest look like it is made up of individual twigs and not just drizzled

  • chocolate.

  • Once they are set remove them using a fork and let them drain.

  • Use some melted chocolate to carefully put them into place where you think they need

  • to be.

  • Once you are happy with it take the nest and flip it over onto a serving plate.

  • Squeeze that foil to make it smaller and remove it from the nest.

  • Now add a few more detailed twigs around the top of the nest.

  • Some nests also have a dried out leaf in them that was on one of the twigs bird has used

  • when they were making the nest. And sometime have feathers of course. If you go to the

  • How To Cook That Channel at the end of this video there are videos there showing you how

  • to make chocolate feathers and how to make chocolate leaves as well.

  • To make our eggs for inside the nest take some cake and crumble it up add to that some

  • melted chocolate and some flavour of your choice. I am using a squeeze of orange juice

  • and some orange rind. I'll put the amounts of the ingredients that I used here on the

  • website Stir it together than shape it roughly into egg shapes and

  • place it in the freezer to firm up for about 30 minutes.

  • If you have an easter egg mold you can of course use that to make your eggs as well

  • and there is a video on that on the channel as well.

  • Once they are chilled give them another roll to make the shape more perfect.

  • Place your egg into tempered white chocolate. and using a fork lift it out. Tap on the fork

  • to remove any excess chocolate and wipe the base of the fork on the edge of the bowl,

  • then carefully place it onto the non-stick paper.

  • If you want your eggs to look speckled scrape some beans from a vanilla bean and mix it

  • in. Re-dip your egg to give it a second coat. This helps give a really nice smooth finish.

  • and let that set then you can add an egg into each of your nests.

  • Subscribe to how to cook that for more chocolate, creative desserts and cakes, click here to

  • go through to the channel and watch the videos on tempering chocolate and how to make chocolate

  • leaves and chocolate feathers. And this one will take you to the recipes on the website.

  • Put all of your requests in the comments below, don't forget to share the video and I'll see

  • you Friday. [music used with permission]

Welcome to How To Cook That I am Ann Reardon

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B1 chocolate nest fork egg foil solution

Chocolate Nest chocolate decoration HOW TO COOK THAT Ann Reardon

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    cathy~ posted on 2015/03/13
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