Chocolate Dish

Instructions

• Line a baking sheet with parchment paper. Place a 5-inch (12 cm) bowl in the center of the baking sheet. Cover the domed side of the bowl with a sheet of parchment paper, taping the ends to the inside of the bowl to secure.
• Add the melted semisweet chocolate to a pastry bag fitted with a small round tip.
• Pipe the melted chocolate horizontally over the center of the bowl, keeping the most chocolate in the middle third of the bowl. Next, pipe 4 circles, each a little bigger than the previous and ranging from ½ inch (1 ¼ cm) to 2 inches (5 cm) in diameter, onto the baking sheet. Transfer the bowl and circles on the baking sheet to the refrigerator for 20 minutes to set completely.
• Peel the circles off of the baking sheet. Set the largest circle on a platter and use the remaining melted chocolate to attach the remaining circles, working from largest to smallest. Pipe a bit of melted chocolate onto the top circle.
• Carefully lift the bowl from the parchment paper and invert to release the chocolate dish. Set the dish on top of the chocolate base, pressing gently to adhere. Set aside in a cool place.
• Make the ganache: Add the dark chocolate chips to a medium bowl. Pour in the warm cream and whisk until the chocolate is completely melted and smooth.
• Set a wire rack on top of a baking sheet. Arrange the vanilla and chocolate dessert bars on the rack.
• Pour the ganache over the dessert bars to cover completely. Top the vanilla bars with the chocolate shavings and the chocolate bars with the chopped peanuts. Place in the refrigerator for 10 minutes to set. Remove and let sit at room temperature.
• Set a clean wire rack on top of a baking sheet. Arrange the raspberry dessert bars on the rack.
• Pour the melted white chocolate over the raspberry bars. Sprinkle with the red chocolate curls. Place in the refrigerator for 10 minutes to set. Remove and let sit at room temperature.
• Fill the dish with the chocolate-covered desserts and raspberries.
• Enjoy!