June 6th, 2006 |
AW Freakin' awesome, it's 6.6.06 and I'm going to do the vilest evilest darkest project I can think of! Oh wait, no, that's trite and stupid.
Awww snap, G! You best be representin' here all up in the Chocolate Spinner hizzy! What's a Chocolate Spinner you might axe? Well fool, you best step off afore I bust it all up in you punk ass face.
You remember that old-school spin art stuff, where you had a little crummy scrap of paper and a couple bottles of smelly paint? There was a little turntable that let you make moderately cool stuff as seen below.
Ahh, memories! It was kind of a neat trick, for kids aged 8 to 12! But we're going to bust out a similar technique into the 21st century and adulthood and resurrect the Spin Art with more power! And edibility....chocolate edibility!
Step 1. Grab a fan, lay it out flat, and take off the front plate.
Step 1B. Disclaimer: PLAYING WITH SPINNING FANS AND HOT MOLTEN CHOCOLATE IS NOT ONLY STUPID BUT DANGEROUS. DON'T DO THIS.
Step 2. Cut a circle of waxed paper out to fit in the bottom of a round cake pan. The easiest way is to trace the bottom of the pan on a sheet of waxed paper and then cut a quarter of an inch inside your own circle. If you're having trouble with this step you might want to stop here.
Step 3. Affix the cake pan securely to the center of the fan blades. Here I've used two strips of duct tape per fan blade. The more on-center you can get it, the better
Step 4. Get chocolate. Easy. I spent $6 and had way more than enough to do two chocolate plates, probably easily enough to do three. This stuff, when melted, does mix okay with food coloring, so feel free to crack it all out like one of those real spinner things if that's your idea of a good time.
Step 6. Melt the chocolate in a microwave safe container - I used coffee mugs. When completely melted, put a few drops onto the wax paper in the cake pan. Smaller drops work better, I think, as the larger blobs spread out and look messy. Once you're set, turn the fan on for a few seconds, but turn it off quickly! Even the low setting on my fan was too fast. All you're looking to do is spread the chocolate out. Don't try to drizzle it on while the fan is on! Again, it just spreads out and looks messy.
Step 7. After you're set with that, you can try this: take some of the melted chocolate and put it in a sandwich bag and cut the corner off. Drizzle a thin line of the stuff onto the cakepan, moving from the middle to the outside, while the fan is moving.
RESULTS!
Step 8. Let everything cool thoroughly - cut off the cake pan and pop it in the freezer for a few minutes. Then melt a bunch of chocolate and pour it over the details in the cake pan, gently (so you don't screw up the pattern). Pop it back in the freezer to cool it off.
That's the essence of the chocolate spinner. You can do with it what you want. Crack it into pieces and stick it in ice-cream as garnish, whatever tickles you. Me, I made a pan of brownies in the same cake pan and topped the brownies with the chocolate art.
It was dangerously chocolatey. Turned out darn delicious, if you ask me.
Yummy. Let me know what you do with this newfound technology! I suppose you could make brownies first and then tape that to the fan and do the melted stuff right on top of it...that might cut down on excessive amounts of chocolate...if you're scared of the awesomeness!
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