Edible Blood-Sucking Chocolate Tarantulas with Raspberry Coulis Blood

Total Time:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min

Yield:
12 spiders
Level:
Advanced

CATEGORIES
Ingredients
  • Caramel:
  • 1 (12-ounce) can condensed milk
  • Coconut Paste:
  • 1 cup superfine sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons 2 percent milk
  • 1 cup marshmallow creme (recommended: Marshmallow Fluff)
  • 1 cup finely shredded unsweetened coconut
  • 1/2 cup coarsely crushed wheat crackers (recommended: Triscuits)
  • 1/2 cup coarsely crushed salted potato chips
  • 2 pounds dark chocolate compound discs (non-tempering chocolate), divided
  • 6 drops caramel oil (available in the candy section of craft stores)
  • 1 cup finely shredded unsweetened coconut
  • Edible gold sparkle, for decorating
  • Raspberry Coulis, recipe follows
  • Raspberry Coulis:
  • 1/2 cup superfine sugar
  • 3 tablespoons water
  • 1 pound fresh red raspberries
  • 1 tablespoon freshly squeezed lemon juice
Directions
Coconut Paste:

For the caramel: Place the unopened can of condensed milk in a saucepan and cover with water. Boil for 4 hours, keeping the water level constantly above the top of the can. Remove from the pan and allow to cool for 30 minutes before opening. Cool to room temperature (about 70 degrees).

For the coconut paste: Mix all of the ingredients together, stirring well using a wooden spoon. Reserve half (for closing the holes later). Roll the paste into 12 (1 1/2-inch) balls for the spider bodies and 12 (3/4-inch) balls for the spider heads. Make a 3/4-inch hole in the center of the larger balls. Place the condensed milk/caramel into a piping bag and fill the hole. Seal the top by adding more coconut paste, enclosing the caramel.

To assemble: Line a baking sheet with parchment paper. Melt 1 pound 13 ounces chocolate slowly in a double boiler to 100 degrees (slightly warmer than body temperature). Add the caramel oil and stir gently. Stir in the coconut, giving the chocolate a hairy appearance. Enrobe the spider bodies and heads in the melted chocolate. Join the head and body together before the chocolate sets. Place on the prepared baking sheet and put in the refrigerator to set completely, about 10 minutes.

Melt the remaining 3 ounces chocolate and place into a piping bag. Cut a hole in the point of the piping bag to the size of a number 2 piping tip. Pipe 56 (1 1/2-inch) long and 24 (1-inch) long z-shaped spider legs onto the parchment. Allow the legs to set at room temperature. (Do not refrigerate or the legs will curl unnaturally.)

Remove the spiders from the refrigerator. Using a dot of melted chocolate, attach the legs to the body, 4 long legs to the side of the body and 2 short legs to the front of the head. Pipe chocolate stripes onto the body. Pipe 2 eyes onto the head and, while wet, sprinkle edible gold sparkle onto the eyes.

Place 2 tablespoons Rasberry Coulis on the center of each plate to represent blood. Serve the spiders on pools of Raspberry Coulis.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Raspberry Coulis:

Heat the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes. Put the raspberries and the sugar syrup in a blender and puree, pulsing for 6 second intervals. Strain the mixture through a fine mesh sieve to remove the seeds. Stir in the lemon juice.

Cook's Note: This sauce keeps well, tightly covered in the refrigerator, for 4 to 5 days and freezes perfectly for several months.

Yield: 1 cup

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    This recipe is featured in:

    Halloween