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Josceline Dimbleby

Making a Chocolate Bowl

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

This chocolate bowl began as an experiment but I now use it again and again as a container for fillings such as chilled Soufflés, fruit mousses, fruit- or liqueur-flavoured ice creams or whipped cream incorporating soft fruits. I have even filled it with a fresh fruit jelly – but wait for the jelly mixture to become cold before pouring it into the bowl.

Use either a bowl or a cake tin depending on the shape you want. To coat a fairly large deep bowl 200g (7oz) plain chocolate should be sufficient.

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