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Gand's Chocolate Bergamot Paint

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“Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. She uses this to paint plates for desserts, especially chocolate molten lava cakes.”
READY IN:
7mins
SERVES:
10
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

  • 4 12 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 13 cup brewed earl grey tea (for the Bergamot essence)
  • 14 cup light corn syrup

Directions

  1. For a double boiler, put water in base pan, but make sure the inset pan doesn't/won't touch the water. Bring to simmer.
  2. In the top half (inset pan), combine the 2 chocolates over simmering water. Stir constantly until melted.
  3. Whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.
  4. If the sauce is too thick, thin it with a touch of hot water.
  5. Using a brush, paint the sauce onto plate before serving.
  6. Sauce may be made up to 48 hours in advance and refrigerated.
  7. To rewarm, stir over low heat or heat in a microwave.

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