Guide to Making Chocolate Decorations

Working With Chocolate

Making chocolate decorations will enhance the appearance of your chocolate desserts and cakes giving them a professional look and finish.

The decorations below are all used on this site, most are simple to achieve although there are some that require a little practice to master.

If you are starting out make some time to practice and don't worry if you make mistakes -the chocolate can be re-melted and used again.

Most of the decorations that you make can be made ahead of time and stored in the refrigerator in an air tight container.

You can also store them in the freezer, separated between sheets of grease paper. Wrap larger decorations such as baskets, waves and large curls in plastic wrap before placing in containers.

Milk and white chocolate decorations will keep in the refrigerator for about two weeks and coverture and plain chocolate four weeks.

Below are some quick links to various instuctions for making chocolate decorations just click on the image for instructions.

Making Chocolate Decorations

how to melt chocolate	how to temper chocolate	how to pipe chocolate
chocolate curves	chocolate rose	chocolate curls
chocolate leaves	chocolate Caraque	chocolate cutouts
grated chocolate

How to Melt Chocolate

Chocolate Decorations - How to Melt Chocolate

Dark Melted ChocolateMelting chocolate; place chopped chocolate or chocolate chips into a heatproof bowl over a pot of simmering water.

Make sure that the bottom of the bowl does not sit in the water; it should also fit snuggly over the pot to avoid steam from escaping.

Avoid getting any water in to the chocolate as it will thicken. Always use a dry utensils when stirring the chocolate.

You can also melt chocolate in the microwave, but use only half power or the defrost setting.

Microwave for about 30 seconds - stop and stir, repeat this process several times until the chocolate has reached the desired consistency.

Chocolate melted in the microwave retains its shape so you need to sitr fequently to dissolve the lumps.

How to Melt Chocolate Over Hot Water

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How to Temper Chocolate

Chocolate Decorations - How to Temper Chocolate

What is tempered chocolate?


Milk ChocolateTempering chocolate is basically a controlled lowering and raising of the chocolate's temperature, which will stabilize the fat crystals in the cocoa butter which will produce a shiny glossy looking chocolate when it hardens.

Chocolate which has been tempered shrinks slightly when cooled so it is ideal for using in chocolate candy molds as it is easily removed.

How to Temper Chocolate

Place 450g (1 lb) finely chopped chocolate into a heatproof bowl and place on top of a pot of simmering water (don't let the bottom of the bowl sit in the water).

Stir from time to time until melted, stop when the chocolate tempeature has reached 37C (100F) on a candy thermometer.

Remove from the heat and place in a cool place (or use a fan to cool the chocolate).

Stir occasionally scraping the sides when the temperature has reached 30C (88F) it is ready to be used.

To keep the correct temperature when working with it place it back on the pot of hot water. Stir occassionally to prevent it from hardening around the edges.

Properly tempered chocolate will give your chocolates a professional finish which is shiny and snaps when broken or bitten into. Chocolate that is out of temper will be dry and chalky and dull with a grey discoloration (bloom).

When do I use tempered chocolate?

Tempered chocolate is use to make chocolate curls, chocolate fans, chocolate cigarettes, chocolate filigree, chocolate candy, dipping and other decorations.

It is not necessary to temper chocolate for a batter or when making modeling chocolate (plastic chocolate).

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How to Pipe Chocolate

Chocolate Decorations - How to Pipe Chocolate

Piped Chocolate Decorations1. Draw a series of simple patterns on greaseproof paper. Turn it over and place onto a baking tray.

2. Spoon cooled melted chocolate into a paper piping bag no more than half full.  Seal the bag and snip off a small piece of the tip.

3. Pipe the chocolate evenly on to the paper, using the lines of your patterns as a guide.

4. Allow the chocolate to set and then carefully remove the shapes from the paper by gently lifing them off with a knife.

 

 

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How to Make Chocolate Curves

Making Chocolate Decorations - How to Make Chocolate Curves

Make lots of chocolate curves and store them in a cool place ready for use on your next chocolate cake they look great and are simple to make. Try piping the lines in white, dark and milk chocotate for a striking effect.

Steps to Making Choc Curves.

Chocolate Curves

1. Melt some plain chocolate and allow it to cool sightly so that it coats the back of a spoon.

2. Half fill a paper piping bag, then seal and snip the tip.

3. Pipe lines backwards and forwards across a strip of greaseproof paper.

4. Carefully lift the strip of greaseproof paper and place over a rolling pin. Secure the strip in place with sticky tape.

5. Place in the refrigerator and allow the chocolate to set.

6. Remove the curves by first removing the greaseproof paper strip off the rolling pin and then gently peeling the paper away from the choc curves.

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How to Make Chocolate Rose

Chocolate Decorations - How to make Roses from Chocolate

Have you ever wanted to make a chocolate rose and don' know how? Here are some simple instructions to get you started.

image by YvonneLMaking Roses from Chocolate

250g (8 oz) Chocolate
1/3 cup Corn Syrup

Method

1. Melt your chocolate in the microwave or over a double boiler. Need to know how to melt chocolate, instructions here.

2. Mix well and smooth out all the lumps working with a plastic heatproof spatula.

3. Add the corn syrup using your spatula remove all the corn syrup from the cup and mix very well.

4. Place onto plastic wrap and cover well and place in fridge until it hardens.

5. Remove from the fridge.

6. Remove a portion from the chocolate and form a bowl, knead together until it becomes the same consistency and temperature.

7. Roll into a log shape and cut into 8 equal pieces.

8. Take one piece and roll into a ball, then press out the edges to form a petal shape (similar to a tear drop). Do the same for the other pieces.

9. To make the chocolate rose take one of the petals and curl the petal to form a cone, then unfurl one side.

10. Inside the unfurl petal place another petal, roll the petal around the first gently pressing the petals at the base, add another chocolate petal placing it inside the second, repeat these steps until all the petal have been used.

11. Gently ease the petals out and shape so that they look like a natural rose.

12. Pinch of the excess chocolate at the base.

The chocolate flowers can be kept in the freezer so you can always have some on hand.

Anne Baldzikowski goes through all of the steps of making a rose from chocolate.

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How to Make Chocolate Curls

Chocolate Decorations - How to Make Chocolate Curls

image by roboppyChocolate curls make and ideal decoration for many chocolate dessert recipes.

You can make these curls very quickly by using a vegetable peeler.

These can be made in advance and stored for several weeks in an airtight container.

Quick Curls

1. Bring a thick piece or bar of chocolate to room temperature. (If your chocolate is too cold you will end up with grated chocolate and if it is to warm you will slice it).

2. Pull the blade of a vegetable peeler along the edge of the chocolate and allow the curls to fall on a plate or a piece or non stick baking in a single layer.

3. To use these fine curls place on the dessert using a skewer or toothpick as your fingers will melt the curls.

Chunky Curls

The chunky curls are best made with dark chocolate which is melted with vegetable oil about 5g (1 teaspoon) per 30g (1 oz). The oil keeps the chocolate from hardening.

1. Melt 170g (6 oz) of dark chocolate with 30g (2 tablespoons) vegetable oil stir until smooth.

2. Pour the mixture into a small rectangular or square tin lined with foil or non stick baking paper to give you a block that measures about 2.5cm (1 inch thick).

3. Allow the block to come to room temperature, remove from the tin.

4.Then use a vegetable peeler to create short chunky curls.

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How to Make Chocolate Leaves

Chocolate Decorations - How to Make Chocolate Leaves

Chocolate LeavesSelect leaves that are perfect, shiny and heavily veined such as rose, orange, camellia or gardenia.

If the plant has been growing outside, wash and dry the leaves carefully, try to avoid using leaves that have been recently sprayed with insecticide.

Lay the leaves, underside facing upwards on a tray.

Using tempered chocolate.

Hold the stem of the leaf and using a skewer or small paint brush, spread the melted chocolate carefully over the underside of the leaf (this side has a more pronounced veins that you will want imprint onto your leaves).

Make sure not to brush any of the chocolate around the egdes and onto the top side of the leaf or you will find it almost impossible to peel the leaf away from the set chocolate.

Leave the chocolate to set briefly in the refrigerator.

Hold the leaf stem and carefully peel it away for the chocolate. If the leaf tears and remains attached in the chocolate, use a needle to carefully remove them away.

You can also make white leaves or if like color the white chocolate with oil based food coloring.

Flavor the melted chocolate with oil based flavorings, for example use pink food coloring with a strawberry flavor.

Ways to impress using chocolate leaves

White chocolate ivy leaves on a ganache glazed chocolate cake. image by distopiandreamgirl	White chocolate charlotte with raspberries and chocolate white leaves. image by distopiandreamgirl
Angel food cake with whipped cream and dark chococolate leaves. image by distopiandreamgirl	A log cake decorated with chocolate autumn leaves. image by distopiandreamgirl
This cheesecake feature chocolate bamboo leaves. image by distopiandreamgirl	Chocolate truffles made to look like a bunch of grapes. image by distopiandreamgirl
Chocolate leaves on cupcakes.image by distopiandreamgirl

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How to Make Chocolate Caraque Decorations

Making Chocolate Decorations - How to Make Chocolate Caraque

Chocolate Caraque DecorationsChocolate caraque decorations are long chocolate curls. These can be made in plain chocolate, or for a striped effect spread stripes of different coloured chocolates, touching on the board.

To make

1. Pour melted chocolate on to a rigid work surface, preferably marble.

2. Using a large palette knife, spread the melted chocolate evenely backwards and forwards to get a smooth and level finish.

3. When the chocolate has just set, but not hard, make the curls. Hold a medium-sized sharp knife at a 45 degree angle to the chocolate and draw the knife towards you across the surface of the chocolate to remove thin layers that form into long curls.

4. Place the curls into a conatiner lined greaseproof paper and keep in a cool dry place until needed.

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How to Make Chocolate Cut Outs

Making Chocolate Decorations - How to Make Chocolate Cut Outs

Chocolate Cut OutsChocolate cut outs are a quick and easy way to make abstract shapes, circles, squares and diamonds by cutting them out freehand with a sharp knife or using cutters in various shapes and sizes.

These shapes look great placed around the sides of a cake evenly spaced or overlapping.


Steps to Making Cut Outs from Chocolate

1. Cover a baking tray with parchment paper and secure the corners with some tape.

2. Melt about 115g (4 oz) chocolate and pour over the parchment paper.

3. Spread the chocolate evenly with a palette knife.

4. Allow the chocolate to stand until the surface is firm enough to cut but not so hard that it will break. The chocolate should not be sticky when touched with your finger.

Using Cutters

Press the cutter shapes firmly through the chocolate and lift off the paper with a palette knife.

Abstract Shapes

Abstact shapes can be made freehand by using a sharp knife. If you want straight edges use a ruler as a guide.

Martin Zalesney from Vittles Desserts shows how to make simple choc cut out decrotations.

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How to Make Grated Chocolate

Grated Chocolate1. Use a large piece of chocolate that is easy to handle. Place in the refrigerator to chill before grating. If you have warm hands use a piece of paper to hold the chocolate.

2. Work the chocolate against the large grid of the grater, grating the chocolate onto a plate or greaseproof paper.

You can also use a food processor fitted with a large grater disc.

Break the chocolate into chunky pieces, then feed the chocolate through the feeder tube while the machine is running.

 

 

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