My first true authentic experience of fortune cookies was in San Francisco about 2-3 years ago, where I saw them being made in a small store in Chinatown. I bought a bag of them and had the joy of multiple fortunes (mainly proverbs rather than actual predictions). Since then, I have made paper fortune cookies for dinner parties but that’s about it.
As you can probably tell from my projects, I enjoy lattice work. I wanted to make lattice pyramids – for no real particular reason other than the pleasure of making them. Initially, I had planned to make pyramids that housed nuts in them, but during my experiments I realised that nuts were too heavy, my pyramids just fell apart. Then it came to me – paper is light, right? I’ll make chocolate fortune pyramids! The perfect after dinner snack – I’ll even pop a mint leaf in there. They will be after dinner chocolate mint fortune lattice pyramids!
Recipe below – the hardest part of this project is probably the waiting for the chocolate to set over the multiple stages and consequently, the multiple stages of reheating chocolate that’s been sitting in the piping bag. Other than that, it’s pretty straightforward!
Chocolate Fortune Pyramids
Ingredients and Materials
50g chocolate, melted (for tips on melting chocolate, read this article)
Pyramid template (click to download)
Waxed paper for piping chocolate
Plastic disposable piping bag
Strips of paper with fortunes written
- Print template and place under waxed paper.
- Place melted chocolate into piping bag and snip a very small hole off the top. Pipe according to the guidelines on the template. Leave to dry.
- Peel pieces off waxed paper carefully and assemble into pyramids by first stacking the first two together with a prop to support them and piping a stripe of chocolate at the seam to join them. Then, do the same for the other side. Pop the entire piping bag with chocolate into the microwave whenever it starts to firm up for 10 seconds to melt it down again.
- Place fortunes and mint leaves into the pyramid and finally, attach the bottom the same way as the sides.
Note: If you are using coverture chocolate, chocolate must be in temper for this project. Compound chocolate will not require tempering.
Hope you enjoy making them! Also, the quote in the photograph is one of my favourites – it reminds me that in everything, one has to start somewhere. Even if it is just a single step.