A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock Hands, Roast Pineapple Vanilla Sauce, and the Correct Time Recipes Included On This Page Clock 1: Chocolate Clock Towers Clock 2: Coconut Mousse Clock 3: Pineapple Vanilla Sauce Clock 4: Face Plate! Clock 5: Cookie Clock Hands Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Clock 1: Chocolate Clock Towers Recipe By :The Inn Chef; Ep.#219; Food Network Canada Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **The Brownies** 4 ounces unsweetened chocolate -- (125 g) coarsely chopped 1/4 pound butter -- (125 g) [1/2 cup / 125 mL] 1 cup brown sugar -- (250 mL) 1 cup white sugar -- (250 mL) 1 tablespoon vanilla -- (15 mL) 4 eggs 1 cup all-purpose flour -- (250 mL) 1 cup macadamia nuts -- (250 mL) **The Chocolate Wrap** 2 ounces white chocolate -- chopped (50 g) 8 ounces bittersweet chocolate -- (250 g) 8 ounces milk chocolate -- (250 g) Reserved coconut mousse 1 cup toasted sweetened coconut -- shredded (250 L) Make the brownie base: Preheat the oven to 350°F / 180ºC. Butter and flour a 9-inch / 23 cm square baking pan. Place the unsweetened chocolate, butter, brown sugar, white sugar, and vanilla in a medium bowl. Set the bowl over a pot of simmering water and stir until the mixture is melted and smooth. Remove it from the heat. Beat in the eggs. Beat in the flour. Stir in the nuts. Pour the batter into the baking pan and bake for 30 minutes or until a toothpick inserted in the cake comes out clean. Let the brownies cool, then cut out 8 circles using a 3-inch / 8 cm biscuit cutter. Pass around the scraps on a plate. Make the chocolate wrap: Cut 8 pieces of parchment or wax paper measuring 3 by 11 inches / 25 by 8 cm. Melt the white chocolate in a bowl set over a simmering pot of water, stirring until smooth. Place the melted chocolate in a small piping bag fitted with a very small plain tip. Pipe the chocolate in an even lattice or other fanciful pattern onto the papers. Place them in a cool place to set. Temper the bittersweet chocolate and milk chocolates separately. (Tempering the chocolate gives it a shiny glaze. You may skip this step. Simply melt the chocolate just as you melted the white chocolate and proceed to the next step.) Reserve one-third of the bittersweet chocolate in 1 or 2 large pieces. Chop the remaining two-thirds and place in a bowl. Set the bowl over a pot of simmering water. When the chocolate begins to melt, stir it until it is smooth. Remove from the heat, add the large piece and stir. As it melts slowly it adjusts the temperature of the melted chocolate, tempering it. Repeat with the milk chocolate. Pour some of each chocolate into the center of each chocolate wrap over the white pattern. Using a small offset spatula, gently spread the hocolate into an even layer slightly thicker than the white chocolate. If you spill over the edges, wipe away the excess. Let the papers rest for several minutes as the white chocolate warms slightly. Reserve some of the bittersweet chocolate in a small piping bag for the plate decoration. Carefully, quickly, and accurately wrap the chocolate around a brownie round, wax paper facing out. Try to have it only slightly overlap, forming a perfect seam. Adjust the paper collars until they are even, straight, and tall. Transfer the contraptions to a baking sheet and freeze to set, 15 minutes. Meanwhile, place the coconut mousse in a piping bag with a large plain tip. When the wraps are solid, quickly pipe the mousse evenly into each mold. Smooth the surface of each, making the top of the mousse perfectly flush with the chocolate collar. Sprinkle with the toasted coconut. Return to the freezer until firm, 2 hours. A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock Hands, Roast Pineapple Vanilla Sauce, and the Correct Time (Ep.# 219) Formatted for MasterCook by Hallie. Contributed to the FareShare Gazette by Hallie; 13 December 2000. <http://fareshare.net> Hallie**Food Network Canada recipes** - - - - - - - - - - - - - - - - - - - Per serving: 6280 Calories (kcal); 487g Total Fat; (63% calories from fat); 100g Protein; 525g Carbohydrate; 1046mg Cholesterol; 1468mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 94 1/2 Fat; 20 1/2 Other Carbohydrates * Exported from MasterCook * Clock 2: Coconut Mousse Recipe By :The Inn Chef, Ep.#219; Food Network Canada Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces white chocolate -- (375 g) 1/4 pound butter -- (125 g) [1/2 cup / 125 mL] 4 tablespoons coconut liqueur -- (60 mL) 1/4 cup coconut cream -- (60 mL) 1/2 cup heavy cream -- (125 mL) Place the chocolate, butter, liqueur and coconut cream in a large stainless steel bowl. Place the bowl over a pot of gently simmering water. Melt the chocolate slowly, stirring frequently. As the chocolate melts, remove the bowl from the heat, returning briefly if needed. Stir until the mixture is very smooth and has cooled to room temperature. In a separate bowl, whip the cream until it is stiff. Fold the cream into the chocolate until it is completely incorporated. Refrigerate the mousse until completely chilled, at least 2 hours. A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock Hands, Roast Pineapple Vanilla Sauce, and the Correct Time (Ep.# 219) Contributed to the FareShare Gazette by Hallie; 13 December 2000. <http://fareshare.net> Formatted for MasterCook by Hallie. Hallie**Food Network Canada recipes** - - - - - - - - - - - - - - - - - - - Per serving: 3140 Calories (kcal); 273g Total Fat; (72% calories from fat); 19g Protein; 210g Carbohydrate; 412mg Cholesterol; 1039mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 54 1/2 Fat; 13 1/2 Other Carbohydrates * Exported from MasterCook * Clock 3: Pineapple Vanilla Sauce Recipe By :The Inn Chef; Ep.#219; Food Network Canada Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe fragrant pineapple -- peeled, cored and chopped 1/4 pound butter -- melted (125 g) 1 cup brown sugar 3 cups pineapple juice -- (750 mL) 4 vanilla beans -- pods split and seeds scraped out Salt to taste Preheat the oven to 400°F / 200ºC. Toss the pineapple chunks with the butter sugar. Place them in a roasting pan and roast for 15 minutes. Shake the pan. Continue roasting, shaking the pan or stirring the chunks every few minutes so they roast evenly, just until the pineapple is lightly caramelized, about another 15 minutes. Transfer the pineapple to a medium saucepan. Pour the juice into the roasting pan and stir until any remaining bits have dissolved. Pour the juice into the saucepan. Add the vanilla bean pods and seeds. Bring the mixture to a gentle simmer. Simmer until the pineapple softens and begins to dissolve, about 30 minutes. Discard the vanilla pods. Purée the sauce in a blender until very smooth. Strain it through a fine-mesh strainer and chill until needed. A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock Hands, Roast Pineapple Vanilla Sauce, and the Correct Time (Ep.# 219) Hallie's comment: There was just a (?) mark for the amount of brown sugar; I have no idea how much was called for. :-( If anybody has any suggestions or ideas I'd like to see them. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 13 December 2000. <http://fareshare.net> Hallie**Food Network Canada recipes** - - - - - - - - - - - - - - - - - - - Per serving: 1779 Calories (kcal); 93g Total Fat; (45% calories from fat); 3g Protein; 244g Carbohydrate; 249mg Cholesterol; 1002mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 18 1/2 Fat; 9 1/2 Other Carbohydrates * Exported from MasterCook * Clock 4: Face Plate! Recipe By :The Inn Chef; Ep.#219; Food Network Canada Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chocolate truffles Remove the clock towers from the freezer. Grasp the small overlap area of the paper wrap and break it loose. Continue peeling the paper from the mold. Using the reserved bittersweet chocolate, pipe a stylized clock face around the rim of 8 plates. Pour about 1/4 cup / 60 mL of the sauce in the center of each plate. Center a clock tower on the plate. Top with a truffle. Fit 2 clock hands in under the truffle to show the current time. Serve with a tick-tock! A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock Hands, Roast Pineapple Vanilla Sauce, and the Correct Time (Ep.# 219) MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 13 December 2000. <http://fareshare.net> Hallie**Food Network Canada recipes** - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Clock 5: Cookie Clock Hands Recipe By :The Inn Chef; Ep.#219; Food Network Canada Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter -- (60 mL) at room temperature 4 tablespoons molasses -- (60 mL) 2/3 cup sugar -- (150 mL) 2/3 cup all-purpose flour -- (150 mL) 3 egg whites Place the butter, molasses, and sugar in a food processor and process until very smooth. Add the flour and egg whites and continue processing until thoroughly combined and smooth. Refrigerate the batter until firm, at least 2 hours. Preheat the oven to 350°F / 180ºC. Using a piece of thin, stiff food-safe plastic, cut out 2 clock hand templates, one 5 inches / 12 cm long and the other 3 inches / 8 cm long, and both at least 1/2 inch / 1 cm wide for strength. Place the templates on a nonstick baking sheet. Using a small metal spatula, spread a thin layer of the batter through the template. Repeat until 8 long hands and 8 short hands have been formed. Bake them until they are crisp and brown, 7 to 10 minutes. Let the cookie clock hands cool before gently removing them from the baking sheet. Reserve in an airtight container. A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock Hands, Roast Pineapple Vanilla Sauce, and the Correct Time (Ep.# 219) MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 13 December 2000. <http://fareshare.net> Hallie**Food Network Canada recipes** - - - - - - - - - - - - - - - - - - - Per serving: 1494 Calories (kcal); 47g Total Fat; (27% calories from fat); 20g Protein; 254g Carbohydrate; 124mg Cholesterol; 666mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 12 1/2 Other Carbohydrates

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