Savory Chocolate Napoleon
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually[ means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.]
Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!
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