4 oz/125 g
bittersweet/plain chocolate, coarsely chopped
Method:
Prepare the
cookies and let cool completely. Fondant: Bring
the sugar, water, and cream of tartar to a boil in a
medium saucepan.
Wash down the sides of the pan with
a pastry brush dipped in cold water to prevent sugar
crystals from forming.
Cook, without stirring, until
the mixture reaches 238°F (114°C), or the soft-ball
stage. Sprinkle a lightly oiled baking sheet with
cold water.
Pour the fondant syrup onto the sheet
and let cool until warm, 10-15 minutes. When ready,
the fondant should hold an indentation made with a
fingertip.
Work the fondant, lifting from the
edges toward the center, folding it until it begins
to thicken, lose its gloss, and turn pure white.
Dust your hands with confectioners' sugar and knead
the fondant until smooth. Place in a bowl and cover
with a clean cloth. Let stand overnight.
Knead the
fondant until malleable. Roll out on a surface
lightly dusted with confectioners' sugar to a
thickness of 1/4 inch (5 mm).
Drape the fondant
over the cookies and cut out the fondant to fit the
tops of the cookies. Warm the preserves in a small
saucepan over low heat until liquid.
Spread the
preserves over the cookies and place the fondant
layers on top. Melt the chocolate in a double
boiler over barely simmering water.
Spoon the
chocolate into a freezer bag and cut off a tiny
corner. Pipe over the cookies in concentric
circles. Let stand for 5 minutes until set.
Draw
through the lines from the center outward to create
a spider's web effect.
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