Decorating with Chocolate
by Tarla Dalal
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Chocolate garnishes are extensively used in cakes, and also easy to make. Here are a few easy garnishes.
- 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.
- 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).
- 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.
- 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°. 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.
- 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.
- Melt the chocolate and pour into a paper piping bag.
- Cut the tip and make designs of your choice on a butter paper.
- 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.
- Place these leaves, chocolate side up on a butter paper. Cool till firm and then gently peel away the leaf starting at the stem.
Nutrient values (Abbrv) per serving
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