Ann Reardon

Chocolate decorations for desserts

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.



Chocolate Curls (pictured below on Banoffee Tart)

chocolate decorations fun with chocolate

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)

how to make chocolate shards decorations for desserts recipe

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)

how to make chocolate decorations

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

how to make chocolate decorations for dessertsPlace lolly pop sticks on a tray lined with baking paper or tin foil.  Pipe circle swirls of chocolate over one end and sprinkle with hundreds and thousands.

Chocolate Sticks

"howSpread 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, the mats are at the back of the book.

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

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

87 Comments View Comments

  1. Hi ann
    U r amazing. Really talented. Could u pls tell me which book u bought, from where. Thank u in advance.

  2. Hi Ann,
    I just tried tempering the real chocolate and it melt just after the while I took them out of the fridge. I guess I might not have temper it properly. I find that the chocolate is very thick after stirring in the 1/3 balance of the chocolate. How make it more liquid so that it’s easier to handle the decoration? Tempered chocolate will be more thick? Hope to hear from you soon! Thanks for the wonderful site!


  3. Hi ana was just browsing Google came across your website as to how to make chocolate deco for desserts and cake n it’s amazing how simply n.elegantly you showed it…was wondering if u can tell me how to make deco for.cheese cake for curved swirls around the cake like a cage

  4. Hi Ann
    I live in india and i would like to know how can i get a copy of your book.

  5. Hi Anne,

    Thanks for all your effort, your method of explaining is always great!! Im wondering for the chocolate swirlies if there is an alcohol-free version of making them?


    • Hi Samar yes you can use undiluted cordial or make your won 30% sugar solution and chill until just starting to get icy.

  6. Hello,

    I was just wonder what the best way was to set the chocolate once it has been tempered and also how long would it take to set? I am making the chocolate disk to put onto of the magic lava cake.

    Thank You

    • Hi lorna, if using real chocolate that is tempered leave at room temp to set, how long it takes exactly depends on the temp of your room but should be definitely set in 10 mins, after that you can put in teh fridge.

  7. Hi Ann, first of all thank-you so much for your easy to follow tutorials!! Just wondering if it was possible to make the chocolate decorations a day or two in advance? And would you keep them in the fridge if you did? Would they wilt then once you took them out again?

    Cheers, Tanya

  8. Hi. For the chocolate swirls, what is the alternative to marsala/vodka (could not find it on this site). Regardless if its alcoholic or not, you pipe in hot, warm, or room temperature chocolate? I presume you use semi-sweet or other type of chocolate instead of chocolate cream/icing.

    Love this website. Could you respond to my email?

  9. Ann you are amaziiiiiiiiiiiiiing! I love all your work !!!

  10. Hi Ann, I love your decorations and Im trying to make them, my concern is, once you put the chocolate in the piping bags, then how you store them, you just put them on the fridge?? and next time you want to use them?? can you put those in the microwave to soften it??

    Thank you so much in advance for your reply:)

    • hi ziota if I have left over chocolate I usually put it in some foil so that I can spread it out reasonably thin so it is easy to melt next time i need it. Big chunks of chocolate do not melt well.

  11. 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

  12. 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?

  13. 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)

  14. 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?


  15. 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.


  16. 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

    • 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.

  17. Hi Ann,
    can i use this chocolate decoration for cakes too, like on butter cream icing. thanks.

    • Yes, definitely.

  18. 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.


  19. 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,

  20. A treat for the eye and delicious for mouth.

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