Chocolate Decorating Ideas
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
There are a lot of little tricks to handling chocolate
2
I like to work on a marble surface because the marble is generally cold, which helps the chocolate set
3
I also keep my chocolate in a glass bowl, which retains heat well and holds the temper longer
4
One of the most useful things you can use when working with chocolate is acetate (plastic from the florist)
5
It can be found in most art shops
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To make dark and white chocolate cigarettes: Use a cake comb to create alternating stripes of white and dark chocolate
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You can buy one at most cake decorating supply stores
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Spread some white chocolate on a sheet of acetate in a very thin layer, about 1/16-inch
9
Draw the comb through the chocolate to create alternating lines
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Return the excess chocolate to the bowl
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When the chocolate stripes are firm but not hard, use an offset spatula to spread a 1/8-inch-thick layer of dark chocolate over the white chocolate
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When the chocolate sets but is not firm, use a pastry triangle to create the cigarettes
13
Start about 11/2 inches from an edge and push the chocolate into a roll (it will form naturally)
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Apply even pressure
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To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch
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Use the pastry triangle to create fans by pushing the triangle through the chocolate in an arc
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Use your finger to hold down one side as you push the chocolate toward the other