Decorations Made With Chocolate ( Cakes and Pastries)


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Decorations Made With Chocolate ( Cakes and Pastries)


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Chocolate garnishes are extensively used in cakes, and also easy to make. Here are a few easy garnishes.

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Decorations Made With Chocolate ( Cakes and Pastries) recipe - How to make Decorations Made With Chocolate ( Cakes and Pastries)

Preparation Time:    Cooking Time:    Total Time:     Makes 1 servings

Ingredients
chocolate
knife
butterpaper
cookie cutters
piping bags
Method
Grated chocolate

  1. Chill the chocolate and hold it with a piece of folded paper towel to prevent the heat of your hand from melting it. Hold a grater over a large plate or butter paper and grate the chocolate.

Chocolate curls

  1. Bring a thick piece or bar of chocolate to room temperature (chocolate which is too warm will slice and that which is too cold will grate).
  2. To make the curls, use a sharp knife or a vegetable peeler firmly along the edge of the chocolate to produce long or short curls. Use a skewer or toothpick to transfer the curls to the dessert or cake you wish to garnish or grate it directly on top of the cake.

Chocolate scrolls

  1. Melt the chocolate and pour in a thin layer of over 2 mm. (1/12”) on a cool stone or a marble surface. Allow it to set until just firm. Place a sharp knife on the surface of the chocolate at an angle of 45°.
  2. Pull it gently over the surface of the chocolate to form scrolls. The cooler the chocolate, the more will it splinter. Warm chocolate will give a softer, looser curl but if the chocolate is too warm, it is very difficult to handle.

Chocolate shapes

  1. Melt the chocolate and spread a thin layer onto a butter paper. Allow to cool until firm. Using a cookie- cutter or a sharp knife, cut into various shapes like triangles, squares, circles etc.

Random shapes (drizzle):

  1. Melt the chocolate and pour into a paper piping bag.
  2. Cut the tip and make designs of your choice on a butter paper.

Chocolate leaves:

  1. Wash and dry thoroughly any fresh leaf with distinct veins such as a rose leaf, bay leaf etc. Melt the chocolate and then, using a pastry brush or spoon, coat the veined side of the leaf.
  2. Place these leaves, chocolate side up on a butter paper. Cool till firm and then gently peel away the leaf starting at the stem.


RECIPE SOURCE : Cakes and PastriesBuy this cookbook

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