Chocolate Tower Recipe by Mathew Metcalfe

1. Divide the chocolate into two quantities of 2kg and one quantity of 3kg.

2. Place 200mls of water each into two large pots and bring each to a medium simmer.

3. Start breaking chocolate into small pieces

4. Place a large bowl (totally dry, no water or moisture inside whatsoever) over each pot and 'assign' each of the 2kg quantities to one of the bowls. Start melting the chocolate by placing one handful of chocolate from each quantity into each of the double boilers. Go between each bowl with a wooden spoon, and start to move the chocolate as it begins to melt and to avoid burning. When the first handful has melted, add another handful. Repeat, only adding more chocolate when the previous quantity has melted, until all chocolate has been added. The temperature of the chocolate should not exceed 48C.

5. Once there is 2kg of melted choc in each bowl, remove from heat and wipe all of the condensation from the bottoms of the bowls.

6. Pour the chocolate into four disc moulds, ensuring that the chocolate reaches all the corners. Gently tap to release any trapped air bubbles. Ensure the chocolate is flush with the top of the disc mould but not overflowing. Rest on the bench for 20 minutes, then place into refrigerator for two hours.

7. Place another pot on the stove with 200ml of water. Temper the final 3kg of chocolate by the same process, stirring, one handful at time until all chocolate has melted. Remove from heat and wipe the condensation from the bottom of the bowl. Leave the water on the stove but with the stove turned off.

8. Take the prepared cone, hold with one hand and pour approximately one third of the chocolate into the cone with the other hand. Place the bowl of chocolate back onto the pot (stove still off). Rotate the cone to coat the inside with chocolate and pour excess back into bowl. Place cone into the fridge in glass stand. Set for 10 minutes.

9. After 10 minutes, remove cone from the fridge and repeat process of coating. Then, repeat the process twice more for a total of four coats of chocolate.

10. Finally line a baking tray with greaseproof paper. From the remaining melted chocolate, pour three cups into the cone and then quickly but carefully invert so the cone is base side down. The chocolate will run down the inside of the cone to form a solid base. Place back into fridge and leave to chill for at least 2 hours. Leave all chocolate in fridge until 20 minutes before required.

11. Put on a pair of rubber gloves to avoid getting fingerprints on the chocolate. To assemble, start by removing the chocolate cone from the fridge. Remove greaseproof paper from base and place on presentation tray. Very gently, with a sharp knife, score the tape marks on the seam on the outside of the cone and gently unravel the outside plastic layer. Pay attention to the pieces of double sided tape on the final seam on the inside. Gently remove the plastic from the outside of the chocolate cone.

12. With each disc, starting with the largest, carefully remove dowel by holding down the outside wood and firstly removing the centre dowels and then the four corners. Gently twist the top layer 45 degrees to unstick from bottom layer whilst supporting the chocolate. Lift the top layer of the mould up. Carefully turn over, careful not to drop. Gently peel off the plastic, and then gently tap the wooden centre of the mould, enough to dislodge the wooden disc and pop the seal without breaking the chocolate.

13. With one hand lift the outside edge of the mould and with the other hand, work around and push the chocolate completely free of the mould. Do not push too hard or it will break.
Gently lift the chocolate disc. The centre part of the mould should fall free. Gently, with two hands under disc, place it over the cone and bring down until it rests level in place
Repeat process with other three layers, in order from largest to smallest.

14. Place cupcakes on rings.