PINK CHOCOLATE BOW

1. Cut 8 guitar sheet rectangles, 200mm x 30mm in size. Starting 40mm from the end of each rectangle, cut a diagonal line to create a point at each end. Then cut 11 guitar sheet rectangles, 150mm x 20mm in size, and 3 rectangles, 100mm x 20mm in size.
2. Place the white chocolate and pink colour powder into a microwave-safe plastic bowl and temper by heating in 30 second increments, stirring with a spatula in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
3. Use an angled palette knife to spread a thin layer of pink chocolate over the large guitar sheet rectangles with the pointed ends. Once the chocolate is just beginning to set, gently fold each rectangle so that the point at each end adhere to each other. This will create a loop with one flat side which is resting against the workbench.
4. Repeat this process with the remaining 2 size rectangles, however, when the chocolate is just beginning to set, place them on their side and create a teardrop shape with no flat sides.
5. Place all the loops into the refrigerator for 15 minutes before allowing to completely crystalise at room temperature.
6. To assemble the bow, carefully remove the guitar sheets from each chocolate loop.
7. Retemper the remaining pink chocolate and transfer into a piping bag.
8. Arrange the 8 largest loops in a circle on a sheet of baking paper.
9. Carefully arrange 8 of the medium size chocolate loops on top to create a second layer.
10. Pipe the tempered chocolate in and around the arrangement to secure the loops.
11. Pipe some additional chocolate in the centre and add the remaining 3 medium loops in the middle, then slide the 3 small loops in the gaps. While the chocolate is still soft, you can gently adjust the loops if required. Allow to set at room temperature.

NOTE: It is recommended to make some additional pieces to account for any breakages.

SHINY GLAZE

1. Soak the gelatine in a bowl of cold water until soft and pliable, then squeeze to remove any excess water and set aside until required.
2. Place the cream and water into a saucepan and bring to the boil.
3. Meanwhile, in a bowl, place the sugar, cocoa powder and black colour powder, then whisk by hand to combine.
4. Add the dry mixture to the boiling liquid and whisk to combine and remove any lumps. Allow the mixture to come back to the boil while continuing to whisk.
5. Remove from the heat, add the neutral glaze and pre-soaked gelatine, then emulsify with a stick blender.
6. Strain the glaze into a jug and cover with plastic wrap touching the surface.
7. Once the glaze cools to 30°C, blitz again with the stick blender, careful not to incorporate any air.
8. Unmould the frozen entremet and place it onto a small metal ring over a tray with sides. Pour the glaze over the entremet then use a palette knife to remove any excess from the top.
9. Once the glaze stops dripping, use a sharp knife to trim the excess glaze from the base then place it onto a serving plate.
10. Allow to defrost in the refrigerator.
11. Prior to serving, top with the prepared pink chocolate bow.

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