EIFFEL TOWER MADE FROM CHOCOLATE How To Cook That Ann Reardon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Print out the template for the Eiffel Tower from the website.

Place the bottom layer template under non-stick baking paper.

Trim a Curly Wurly to the size shown on the template and repeat for each side.

Flip the template over and pipe melted chocolate over the joins and the back for reinforcement.

Using a piping bag, pipe chocolate along the curve and join it to the chocolate bars.

Make four of these base pieces.

Cut a square from a block of chocolate for the first level platform.

Smooth the edges of the square with a potato peeler if necessary.

Lay the pieces flat and bring them up to match the corners at the right angle, securing with glasses or cups.

Glue the pieces together with melted chocolate along the base and corners.

Add another chocolate bar along each leg for support and cover with more Curly Wurlys.

Cut Curly Wurlys to size for the middle layer and glue them together.

Trim Curly Wurlys for the top part and join them together with chocolate.

Pipe chocolate down the join of the standing pieces and add a spike on top.

Cut four small pieces of Curly Wurly to make a square for the antenna.

Join the antenna to the top and add the square underneath.

Place the middle platform on top of the base and secure with glasses.

Attach the base to the board with melted chocolate for extra strength.

Fill gaps under the legs with more chocolate and trim off excess with a knife.

Pipe chocolate onto the feet of the middle section and place it on top of the base.

Cut Curly Wurlys to the width of the base and add them around the edge of the bottom platform.

Add the top tower using more melted chocolate.

Place grey fondant or grey colored candy melts on the base for concrete.

Mix coconut with green food coloring, adding water if using gel colors.

Spread ganache across the edges and add the coconut grass over the top.

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