Chocolate Chess
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
If you've decided to play edible chocolate chess, the key is to acquire the right molds and prepare the chocolate properly to ensure the pieces are uniform and glossy. This recipe will help. Keep the finished chess pieces in the freezer until play.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 800 g of semi-sweet chocolate
- 800 g of white chocolate
We recommend
Recipes with similar ingredients: semi-sweet chocolate, white chocolate
Cooking the dish according to the recipe:
- Chop 800 g of semi-sweet chocolate; melt three-quarters of it in the microwave in 30-second intervals, stirring until melted. Add the remaining chocolate and stir until smooth.
- Fill 2 molds with chocolate, using a pastry bag; set aside any remaining chocolate. Freeze for 15 minutes, then remove the pieces. Glue the halves together with melted chocolate.
- Repeat the process with the white chocolate, melting it in the microwave in 20-second intervals. Repeat as needed until you've assembled the chess set. Wrap in plastic wrap and freeze until ready to play.
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