%2F (-16.67 degrees Celsius)www.howtocookthat.net%2F (-16.67 degrees Celsius)public_html%2F (-16.67 degrees Celsius)chocolate-decorations-for-desserts%2F (-16.67 degrees Celsius)&media=http%3A%2F (-16.67 degrees Celsius)%2F (-16.67 degrees Celsius)www.howtocookthat.net%2F (-16.67 degrees Celsius)public_html%2F (-16.67 degrees Celsius)wp-content%2F (-16.67 degrees Celsius)uploads%2F (-16.67 degrees Celsius)2012%2F (-16.67 degrees Celsius)01%2F (-16.67 degrees Celsius)IMG_3427-300x224.jpg&description=Chocolate+decorations+for+desserts "Pin It")
Chocolate is so versatile it makes a great decoration for most plated desserts. Here are just a few examples of what you can do.
Firstly make sure you are using tempered chocolate or your decorations will not set firm.
VIDEO PART 1
VIDEO PART 2
Chocolate Curls (pictured below on banoffee tart)
Spread some chocolate onto overhead projector sheet, then roll the sheet and place in a glass or round object to hold the shape until set.
Chocolate Shards (pictured below on top of choc pavlova)
This one is the easiest of decorations and adds impressive height to desserts and cakes. Place a sheet of alfoil over a chopping board or back of cooking tray. Spread the melted choc over the alfoil then place in the freezer until set hard then snap into shards.
Chocolate Swirlies (on top of carrot cake with cream cheese frosting)
Three dimensional swirls of chocolate can be made by piping melted chocolate into a glass of alcohol that had been sitting in the freezer for at least an hour. I like to use marsala for making swirlies. They look great on top of frosting on cupcakes.
Chocolate lolly Pops
Place lolly pop sticks on a tray lined with baking paper or alfoil. Pipe circle swirls of chocolate over one end and sprinkle with hundreds and thousands.
Chocolate Sticks
Spread some chocolate at one end of baking paper then run through it with an icing comb. For twisted sticks like these ones use overhead projector paper, roll and put in glass as for chocolate curls.
Below is a template for piped chocolate decorations. click on it to open in new window then select ‘file’ ‘save as’ to save it to your computer.
This is the book that I used for the ‘texture mats’ from: Rubbings
You may also be interested in
* how to temper and chocolate and what chocolate to use for decorations
* How to make chocolate bowls
* How to make a box out of chocolate
sp RSS 
or yt 
sp
nut free macaron recipe 
choc orange macaron recipe
A treat for the eye and delicious for mouth.
Hello Ann I am looking for your chocolate garnish templates. After watching I would really like to Lear to make them. You are amazing with these little details.
Thank you,
Emily
Hi Emily, the template is at the bottom of this post, just click on it to open it and then select ‘file’ and ‘save as’ to save it to your computer : ) http://www.howtocookthat.net/public_html/wp-admin/comment.php?action=approve&c=7936
Hi Ann,
I’m going to try to temper chocolate according to your directions.
I was wondering what kind of bowl you use in the microwave. I’m hesitant to use plastic in the microwave and some ceramics do heat up in the microwave. Any suggestions would be appreciated.
Thanks,
Linda
Hi Ann,
can i use this chocolate decoration for cakes too, like on butter cream icing. thanks.
Yes, definitely.
This is amazing. I am going to test this out on the weekend. Thank you for all your hard work getting this to us in such a simple way. I never thought I would ever even attempt this but now I will try.
Thanks again
Jane
Hi Jane, Wonderful make sure you also read the post on how to temper chocolate and what chocolate to use there is link at the end of this post.
Hey, nice website. Can you please tell me how to make musical theme chocate decorations for cupcakes and/or cake. Musical theme means something like musical instruments, musical notes, etc. Also, would it be possible for you to provide me with a written version of the following recipes becuase I couldn’t understand few key words in your videos:
How to choose chocolate for decoration
How to temper
How to get musical designs
I will highly appreciate your help.
Thanks
Hi my name is Dacia, I have a question with the chocolate you use to make the chocolate decorations. Being that I’ve used the chocolate that they sell in pastry shops, they have a look as if they were pills. But the consistence of this chocolate isn’t very workable as yours. So I wanted to know what branch or where do you buy your chocolate?
Thanks.
Hi Dacia, I buy my chocolate at teh local store and prefer the taste of cadburies so use that for milk or dark and I often use nestle white chocolate melts for white as the white. please see this post for more information there is a video there on what chocolate to use and another on tempering chocolate: http://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/
Hello Ann.this is amazing. Am going to temper my chocolate this week .is that candy melts by wilton good for tempering. Thank u in advance.
Hi Kimberly, wilton candy melts contain vegetable oil and not cocoa butter. It is the cocoa butter that needs tempering. The candy melts can just be melted and will reset firmly (take care not to burn them)
Hello!!!!! I am Yasika, I appreciate you for your amazing talent……….you make awesome items….very tasty……but I want to know what ingredients do you use to make the cream or paste which you used in making chocolate decorations…….chocolate garnishes and chocolate shards….where doyou get it from?
Hi Yasika, it is just chocolate with nothing added to it, see this post for more information on what chocoalte to use and how to temper… http://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/
Hi Yasika, it is just chocolate with nothing added to it, see this post for more information on what chocolate to use and how to temper… http://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/
How to temper chocolate without microwave?
Hi Aggie, it is much harder and I have not yet found an EASY reliable method (unless you happen to have a marble bench top), but it is on my list of things to experiment with. You could use the fake chocolate that does not need tempering