Chocolate Ganpati
Top Rated Recipe
Key Details:
prep time: 2 hours
Cook time: 0 minutes
Difficulty Level: Moderate
Course: Mithai
Cuisine: Indian
Key Ingredients:
Dark chocolate
Corn syrup
Edible colourful dust
About Chocolate Ganpati
Table of Contents
Chocolate dough
shaped into Lord Ganpati and set in the refrigerator
- Dark chocolate, melted 500 gms
- Corn syrup 3 tbsps
- Edible colourful dusts as required
Step 1.Take melted chocolate in a mixing bowl, add corn syrup and mix well till the mixture comes together and becomes like a dough. Set aside to rest for 1 hour.
Step 2.Divide the chocolate into various portions and shape them into different parts of Ganpati – body, feet, stomach, head with the trunk, ears, mukut and hands. Bring together the full idol by sticking the different parts with the help of hot water. Refrigerate till fully set.
Read MoreIngredients
- Dark chocolate, melted 500 gms
- Corn syrup 3 tbsps
- Edible colourful dusts as required
How to Make Chocolate Ganpati (Stepwise Photos)
Method
- Take melted chocolate in a mixing bowl, add corn syrup and mix well till the mixture comes together and becomes like a dough. Set aside to rest for 1 hour.
- Divide the chocolate into various portions and shape them into different parts of Ganpati – body, feet, stomach, head with the trunk, ears, mukut and hands. Bring together the full idol by sticking the different parts with the help of hot water. Refrigerate till fully set.
- Dip a carving knife in a bowl of warm water and start carving the idol to finish. Keep dipping the knife and brush off the excess chocolate and use hot water to retain the shapes.
- Place the idol on a serving plate, dust it with edible colourful dusts. Decorate with a flower and chocolate mango modak.
- Use as required.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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