Decorate your chocolate dipped caramel apples with modeling chocolate flames and bubbling brew to look like a witch's cauldron.
Course:
Dessert
Cuisine:
American
Keyword:
caramel apple
Servings: 8
Author: Beth Klosterboer
Ingredients
6-12caramel apples(6 large apples or 12 small apples)
16ouncesmelted and tempered semi-sweet chocolateor melted dark cocoa candy melts/confectionery coating
1recipe white modeling chocolate
1recipe dark modeling chocolate
food coloring/icing coloringI used neon green, yellow, red, orange
Instructions
Dip your caramel apples into the melted and tempered chocolate (or melted candy melts/confectionery coating) to fully cover your apple.
Pull the apple up out of the chocolate allowing the excess to drip off.
Set the apple on a baking pan lined with parchment paper or a Silpat.
If using tempered chocolate, refrigerate until set, about 8-10 minutes. If using candy melts, freeze until set, 5-8 minutes.
Allow the caramel apple cauldrons to sit at room temperature for at least 10 minutes.
Then use a pastry brush or paper towel to rough them up a bit so they look like old cauldrons.
Knead some dark modeling chocolate then roll it into a long log about ½" thick.
Wrap the log around the very top of the cauldron.
Cut off excess and pinch two ends together.
Color some white modeling chocolate neon green.
Pinch off very small bits of it and roll into balls.
Brush the top of the apple inside the cauldron brim very lightly with water.
Gently press the small green balls of modeling chocolate inside the top of the cauldron.
Roll out or flatten a ball of neon green modeling chocolate and cut into a circle to fit inside the brim.
Use a knife or a #10 round pastry tip to cut a hole in the circle of modeling chocolate.
Pick up the circle, place the hole over the end of the caramel apple stick, and work the modeling chocolate down onto the apple.
Press the green modeling chocolate over the green balls tucking it in around the edge of the brim, creating the look of bubbling brew.
Color some white modeling chocolate red, orange, and yellow then pinch off pieces and press them together, flatten, then roll it out to 1/16" thickness.
Use a mini teardrop cutter, a leaf cutter, or a knife to cut out your flames.
Brush a very small amount of water on the backside of each flame and press them onto the side of the cauldron at the base.
Pinch off a small amount of dark modeling chocolate, roll into a skinny log, cut, and create a circle.
Also cut a piece that's about ⅛" long.
Pinch together the ends of the circle and press the small piece on top of the seam.
Use a dab of water to glue the handles to the sides of the cauldron.
To create the dripping bubbling brew, pinch off very small amounts of neon green modeling chocolate, roll into balls, flatten into teardrop shapes, and attach to the brim of the cauldron.