Chocolate Ganpati

About Chocolate Ganpati

Ingredients

• Dark chocolate, melted 500 gms
• Corn syrup 3 tbsps
• Edible colourful dusts as required

How to Make Chocolate Ganpati (Stepwise Photos)

Method

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.
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.
3. 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.
4. Place the idol on a serving plate, dust it with edible colourful dusts. Decorate with a flower and chocolate mango modak.
5. Use as required.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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