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  • Welcome to How To Cook That I'm Ann Reardon and today we are making this huge Wonder Woman

  • Pop Art Roy Lichtenstein picture out of 100% CHOCOLATE!

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  • I know that you have done so.

  • To make this crazy, sweet creation print out the pop art artwork nice and large and trace

  • around all of the red and pink parts onto some acetate and cut them out.

  • Colour some white chocolate using oil-based food colouring and spread it thinly on your

  • acetate.

  • Then add the lip pieces upside down onto the chocolate.

  • And the reason I am going to add them upside down is two-fold, 1 because the acetate on

  • the bench side is completely flat, whereas the stuff I'm putting on top is a little bit

  • curved.

  • And 2 because air bubbles rise up to the top and we don't want any air bubbles on our pieces

  • so this way when we flip it over we get the nice, perfect side for our artwork.

  • Once that is starting to set cut around the shapes using the acetate as your guide, and

  • you can see there right in the middle of the lip there is a big air bubble and that's why

  • we are using the other side, not this side.

  • Add a whole heap more colour to get that bright red colour.

  • To get it this intense I am using coloured cocoa butter which is another way you can

  • colour chocolate - you just melt the coloured cooca butter in the microwave and then add

  • it and mix it in.

  • So you can use that or you can use powdered oil based food colouring.

  • You can't use your gel or your liquid food colours because they have the liquid, the

  • water in the them will seize the chocolate.

  • Spread out the red chocolate and add the pieces over the top and cut around those too.

  • When you're cutting out the shapes make some extra cuts running out towards the edge and

  • this will just make it easier to get these pieces off.

  • If you just have one large outside piece it may be tricky to get off without breaking

  • your shapes.

  • But if you have lots of little ones it is easier to get them all off.

  • For the white colour I am using white cocoa butter on its own and I am spreading it out

  • really thinly onto some acetate.

  • This is a bit like making your own chocolate transfer sheet.

  • White chocolate is actually quite yellow as you know so to try and colour it really white

  • is bit tricky.

  • Add the tempered white chocolate over the top and put your pieces into place.

  • Just like before we need to cut around each one.

  • Colour and temper some blue chocolate.

  • And to get this bright a blue I used a whole packet of powdered blue food colouring - that

  • cartoony blue is pretty intense but it looks awesome.

  • Add your pieces over the top, there are so many blue bits it is a bit like doing a jigsaw

  • puzzle to get them to fit.

  • Just start with the biggest pieces and work down to the smaller ones and you should be

  • right.

  • Then trace around each of those pieces using your knife.

  • Working with chocolate like this takes a long time because you have to temper each batch

  • of chocolate.

  • Now if you don't know what tempering is, what it does is it makes all the crystals in the

  • cocoa butter line up really tightly together so that it sets firmly and room temperature.

  • So the chocolate is not all soft at room temperature.

  • If you don't know how to do that there's several ways you can do it at home and I've got a

  • video called CHOCOLATE SECRETS which shows you how you can do that at home.

  • But it does take a little bit of time.

  • Each time you want to melt some chocolate, you need to temper that chocolate so there's

  • a lot of tempering going on in this artwork.

  • Lighten some of your blue by adding more white chocolate and of course temper that.

  • Then add the eye pieces on top and cut around them.

  • To make the skin with those iconic pop art dots you'll need some bubble wrap.

  • Now this one has raised bubbles on one side and smooth plastic on the other.

  • Some bubble wraps have that smooth plastic on both sides - and you can't use that type

  • so make sure you get this one that has the bubbles.

  • Using permanent marker trace the shape of the face and all the other dotty areas of

  • skin onto the smooth side of the bubble wrap.

  • And make sure you also mark down the area on the face that is plain and not dotty too.

  • Cut along the lines that you've just drawn so that you end up with 5 pieces of bubble

  • wrap.

  • Melt 2kg (4.4LB) of white chocolate and temper it of course and then spread that out onto

  • a large silicon fondant rolling mat, or if you don't have one of those you could use

  • some foil under it instead.

  • Level it using a spatula as best as you can and then gently press the bubble wrap down

  • on top.

  • Look at all those dots perfectly lined up.

  • Add all of the rest of the pieces and check that the chocolate is coming up in between

  • each of the bubbles to fill that area up.

  • If it's not, just gently press down with your fingers to get it to fill up.

  • Cover that whole thing in non-stick baking paper or you could use foil.

  • Then place something heavy and flat over the top and push it down gently to make your pieces

  • are level.

  • Remove those and once the chocolate is starting to set but is still soft, use a knife to cut

  • around each piece.

  • Once it is set remove the excess and place it in a bowl.

  • Peel off the bubble wrap so you're left with this beautiful, textured chocolate.

  • Look at that, doesn't it just look perfect!

  • Melt the white chocolate off-cuts and put some of them in a smaller bowl and add to

  • that some oil-based food colouring.

  • To make the cartoony pink, I'm using some red and then to off-set the yellowy tone from

  • the chocolate I am adding the tiniest amount of blue.

  • Once you're happy with that shade, you can then colour the big bowl of the white chocolate

  • and temper that and then pour it over the set chocolate.

  • By test colouring on a small batch first if you make a mistake you haven't ruined the

  • whole lot.

  • That's why I encourage you to just colour a small bowl and then the rest.

  • Now it doesn't matter here if you still have a thin layer of pink over the top of the white,

  • in fact that's just fine, that'll make sure that they're all full.

  • So just have it very thin going over the top and I'm just going to work on one piece at

  • a time here because they are such big pieces.

  • Once that pink chocolate is starting to set take a scraper and run it across the top to

  • scrape back a thin layer so that then you can see the pattern that we are after underneath.

  • Continue scraping it back and if you have any areas which are a little bit recessed,

  • like I've got a little bit here, then you may need to use the edge of a spoon or a sharp

  • knife to scrape those back.

  • I am so glad that this worked!

  • In my head when I came up with the idea I thought yeah this will definitely work but

  • once I'd actually committed so many blocks of chocolate to this and so much time tempering

  • and cutting out all of the template pieces I started to have doubts of what if this doesn't

  • work!

  • But it's looking beautiful so we're all on track.

  • Now because we've scraped it back it does have a really fine white sort of dust over

  • the top of it, I don't know if you can see that but the chocolate looks a little bit

  • dull when it's been scraped.

  • So to bring it back to life what you need to do is fold some paper towel and dip it

  • in some ice cold water and rub it all over the surface, I don't know if you can see the

  • difference on the camera here.

  • Here is before and after, before and after - it's not a lot of difference, I can probably

  • see it better with my eyes than you can see on camera.

  • Temper some dark chocolate and add to that some black oil based food colouring.

  • Keep adding more and more until you get a really good black colour.

  • Pour it onto a big sheet of acetate and place the black pieces on top.

  • Now I have only cut out the bits that are on the face here not the hair, we will do

  • all of those bits later.

  • At this point I realized I am going to need a LOT more dark chocolate and a baseboard

  • for the artwork.

  • So after I've cut these out I'll pause filming and go and buy another 20 blocks of dark chocolate,

  • 2 more blocks of white and some wood for underneath!

  • These little tiny ones are going to be fiddly to cut out so I'm just going to pipe those

  • ones instead.

  • Ok back from the shops now we need lots of foil to cover the board.

  • My local hardware store cuts the MDF wooden pieces to size which just saves me a lot of

  • time getting out the power tools.

  • And then just wrap the foil around the edges and tape that into place.

  • Once it's all taped up, flip it over so that we've go the foil side facing up.

  • Now we're going to need some wood to make a frame so the chocolate doesn't just drip

  • off the edges.

  • Take each of the pieces of wood and wrap it in foil just squeezing it at the ends.

  • Tape each corner into place so that it sits like a frame around the edge.

  • The frame is not actually attached to the base board and this is so that we can remove

  • it later.

  • But we want it to sit nice and tightly and snug around the baseboard.

  • Place the printout into the frame and use that to position the areas of skin.

  • For the larger pieces you can kind of hold it and hover into place then move the paper

  • out.

  • For the smaller pieces I found putting it underneath and then just feeling with my fingers

  • to check if they're in the right place and adjusting them accordingly is what worked.

  • Temper some more white chocolate.

  • Then add some silicone bake snakes at the top and bottom of the face or if you don't

  • have those you could use foil here instead.

  • Pour that tempered chocolate into the gap and for the finer areas I'm just going to

  • use a piping bag just to make sure I'm getting into each of the corners and that it didn't

  • drip it everywhere.

  • While that is setting we want to melt and temper our dark chocolate.

  • And into that I'm also going to mix the leftovers of black chocolate that we had.

  • That's going to darken it a little, it's not going to make it that full black.

  • I would just need SO MUCH colouring to get this much chocolate black.

  • So I'm going to leave it that browny chocolatey colour.

  • Pour a jug full of dark chocolate up the top area and spread it out for her hair, trying

  • to get it as smooth as you can.

  • If you get a little bit over the skin don't worry we'll fix that up later just get it

  • as thin as you can, just use a piece of paper towel and just wipe off as much as you can.

  • Add the headband into place in the top corner there.

  • And then get some more jugs of chocolate ... this is a VERY BIG artwork, this is a lot of chocolate