Chocolate Cornucopia

Directions

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   Make the chocolate fruits: Use a ladle to fill a fruit mold with white chocolate.
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   When it is full, empty it into the bowl of chocolate.
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   The inside of the mold should be evenly coated with chocolate.
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   Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet.
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   Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife.
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   Repeat to make as many fruits as you will need for your centerpiece.
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   For my centerpiece, I used lemons, pears, oranges, bananas, pineapples and apples.
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   When the chocolate has set, remove the fruits from the molds.
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   Make the leaves: Use a pastry brush dipped in white chocolate to coat one side of the plastic leaf.
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    Allow the chocolate to set and then peel off the plastic leaf.
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    Repeat to make as many leaves as you would like.
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    Use the same technique to make smaller leaves for the pineapple stem.
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    Assemble the pineapple stem.
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    I used a plastic dome mold to give my pineapple stem its final shape.
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    You could also use a small glass bowl.
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    Place a small dollop of white chocolate in the bottom of the mold.
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    Add leaves resting the ends in the chocolate and the tops along the side of the bowl.
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    Add another layer.
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    Continue this process to make as big of a stem as you like.
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    When the chocolate has set, pop the stem out of the mold.
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    Paint the fruit and the leaves: If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate as you are inspired.
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    Use an airbrush to paint the pineapple stem and the leaves green.
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    Use tempered chocolate to adhere the stem to the top of the pineapple.
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    Paint each of the fruit, as you are inspired to do so.
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    Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 24 1/2 by 16 inches.
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    If you don't have metal rulers, you could also use modeling clay or wood rulers.
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    Place a very large cake ring or a round of aluminum flashing that is 13 1/2 inches in diameter inside the space.
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    Pour tempered dark chocolate inside the ring and open space to form a 1/2-inch-thick layer.
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    When the chocolate has set, remove the ring and the rulers and peel off the parchment paper.
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    The ring is inside but separate from the rest of the base so you can move the finished cornucopia to any position.
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    Make the base supports: Place metal rulers on a parchment paper lined surface so they form an open square that measures about 8 inches.
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    Pour tempered chocolate inside the space to form a 1/2-inch-thick layer.
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    When the chocolate begins to set but is not yet hard, use a knife to cut a line that resembles 3 half circles end to end.
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    The curves in this piece match the curves in the mold of the cornucopia.
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    When we are ready to set the cornucopia in place, it will rest on these triangles.
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    When the chocolate has set, remove the rulers and peel off the parchment paper.
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    Make the chocolate cornucopia: The mold I used was about 12 inches wide and 30 inches long.
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    Use a ladle to pour some chocolate into 1 half of the mold.
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    Use a pastry brush to distribute the chocolate over the entire mold.
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    You may want to repeat this step so the finished piece is about 3/8-inch thick.
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    Repeat with the other half of the mold.
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    Clip the 2 halves of the mold together.
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    Place the mold inside a box and pour chocolate inside of it.
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    Rotate the mold so the chocolate evenly coats the inside.
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    Pour the excess chocolate back into the mold and place the mold upside down on a wire rack placed over a baking sheet.
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    When the chocolate is set, remove the mold.
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    Stand the cornucopia on its open end.
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    Use tempered chocolate to adhere the triangular base pieces to the cornucopia.
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    Position them so they will support the cornucopia when it is standing in its final position.
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    Prepare the paint sprayer: Place equal amounts of dark chocolate and cocoa butter over a double boiler and melt until smooth with no lumps.
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    Place the cornucopia in the freezer for about 20 minutes.
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    The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture.
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    Remove the cornucopia from the freezer and place on a flat surface.
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    Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate.
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    Tip: Cleanup will be easier if you use a cardboard box as a backdrop to the mold when you spray it.
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    Spray the chocolate with the sprayer to give it a chocolate velvet texture.
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    Fill the fruits: Use a piping bag or offset spatula or spoon to fill each fruit mold with the appropriate sorbet flavor.
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    Fill completely and place into the molded chocolate fruit back in the freezer until ready to use.
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    You can also use tempered chocolate to close some of the fruit molds Tip: This process can be done 1 to 2 days in advance.
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    Assembly: Tip: Anything that touches the cornucopia after it has been sprayed will leave a mark.
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    If you have to move it, place your hand well inside the mold and move it by touching only the inside.
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    Transfer the sprayed cornucopia onto the circle of the base.
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    You can touch the base to rotate the presentation into any position.
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    Arrange the frozen chocolate fruits and leaves within the cornucopia.
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    SOURCES
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    Cornucopia mold: Tomric Plastics
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    Fruit molds: Tomric Plastics
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    Plastic fruit: Industrial Plastics
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    Plastic leaves: floral supply store