Do you want something unique on your cake or dessert? Give these chocolate feathers a try. If you made the chocolate flower already then you will not find these too hard to do. As always with chocolate decorations you chocolate must be in temper or if that sounds too hard then use ‘fake’ chocolate, see the how to temper chocolate post for more information on that.
If your bench is cold put something like a silpat or chopping board down to insulate the chocolate from the cold. This gives you more time to work with it bfore it sets.
Place a sheet of non-stick baking paper over the top and then pipe lines of chocolate the length of your feathers.
Place another sheet of baking paper over the top and press flat using you fingers. Peel off the top sheet.
Using a skewer draw chunks from the feather that you want to cut out. Look at a picture of a real feather and you will see how it splits leaving gaps. Fluff up the base end of the feather by pushing the skewer in towards the centre. Finally scratch the surface of the rest of the feather to give some texture.
Pipe a line for the shaft of the feather and allow to set.
To colour either use powdered colour or luster dust and brush it on afterwards or use oil based colours to colour the chocolate before you start.