Chocolate sails make a really stunning showpiece at the top of your cakes! Mar 26, 2013 - Explore Halal Cakes's board "Chocolate Decorations", followed by 152 people on Pinterest. For White Chocolate Triangles with Dragees. Trace the outline of the wings (not the body) with your chocolate. Transcript So I'm going to take my chocolate that's already tempered and that's just cooled down, and I'm going to put a little bit of it right onto my acetate sheet, my transfer sheet, and just take a small offset spatula and just spread it. Fold the acetate in half and place in the middle of a thick book (see video for demo). Don’t forget to like and subscribe to my YouTube channel at Yeners Cake Tips. Pour your tempered chocolate into a large bowl. See more ideas about chocolate decorations, chocolate, cake decorating tips. Smooth the chocolate out. Jun 8, 2019 - Explore Theresa Pinto's board "Melted Chocolate decorationg Ideas", followed by 340 people on Pinterest. This requires certain know-how and precise techniques but I will show you some very simple technique allows to make chocolate discs of different sizes and great finesse, but also other decorations using dough cutters of various shapes. Quick and easy for these small projects! Place a cake pan on top of a bowl of hot water. Fortunately, it's easy to store chocolate so it looks and tastes great later on. Use your stovetop to melt your chocolate, as one option. Once you have all your balloons dipped, place the pan into the fridge for 10 minutes or until the chocolate has set. First you boil some water :). After 30 seconds pour the chocolate out of the molds, tapping with your bench scraper to make the shells thin. Wipe away any excess chocolate and allow to fully set. Share the dessert and in the end, you can eat the bowl too! I taped mine down onto a cookie sheet keep it from wiggling around and to make it easy to pick up. Make sure there are no lumps. Pour one-third of the tempered chocolate on the prepared plate, cover it with another plastic sheet and spread out 1 mm thick with a rolling pin When the chocolate just begins to crystallize, that is to say, to harden, cut out the disks to the desired size. Snip a tiny bit at the end of the bag. Place your piping tip into a piping bag. I make a lot of custom cakes and have worked with gumpaste and […] Then stir, Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. It's so easy to make this chocolate cage, you don't even need any skills! Here are just a few examples of what you can do. New cake tip every Week! Easy chocolate cake decoration to instantly add a wow-factor to your homemade cake. To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch. Place the chocolate in the fridge for 10 minutes to let it set up. One simple decoration using this pink chocolate. Place the mold upside down on a piece of parchment paper for 10-15 minutes until the chocolate is not liquid but not fully set. It’s ok to let some of the chocolate drip down the sides. Learn three techniques to make cake decorations with chocolate from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video. If you don’t temper the chocolate, it will be soft, dull and lose it’s shape easily. Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Pour your tempered chocolate into your acrylic mold at 86ºF and scrape off the excess chocolate with a bench scraper. To create chocolate curls, place 2 ounces of semi-sweet chocolate and 1 teaspoon of shortening in a small glass bowl. Firstly make sure you are using tempered chocolate or your decorations will not set firm. This is a great food project for the holidays. Melt 1/2 cup or chocolate chips in the microwave or stovetop (more if you are doing a larger project). Place some plastic wrap over the top of the balloon. I like Guittard brand. Turn your chocolate upside down and gently pull off the bubble wrap. Do not freeze or you can cause condensation stains to appear on the chocolate. Discover (and save!) If you tried this tutorial, let me know! Thinly spread tempered chocolate onto a marble slab. Place some of your tempered chocolate (86ºF) into a piping bag. I added some simple metallic splatters to my sail using TMP copper and a bit of Everclear. Pour it into a Zip lock bag or a piping bag. If using a microwave to melt the chocolate, place the … I’m always looking for ways to make my desserts more eye appealing. I first learned to make these chocolate cups in pastry school and loved how they turned out! Fill the inside with heaps of whipped cream and fruit or ice cream and cake! Not too big, about the width of a toothpick. The reason I like using the polycarbonate mold is because the spheres are very shiny. Carefully remove the balloon and plastic wrap from the chocolate. Once the water starts to boil, reduce the burner’s temperature so that the water stays simmering, then set the glass bowl inside the saucepan. If you have a lot of decorations to make, you might be thinking about making them ahead of time. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate decorations. Find and save ideas about chocolate decorations on Pinterest. Shake the bubble wrap to make the chocolate settle and smooth out. Decorate with some edible glitter and heart/confetti decorations. You can now paint your spheres or use them as is. 86F for milk chocolate and 84F for white chocolate. Chocolate shapes are fun to make, look great, and are delicious. Then stir. Pour water into the bottom of the saucepan and put it on a burner turned to high. Lay your wax paper into the cut dixie cup to let the chocolate set. Peel off the balloon and now your cups are ready to fill with delicious treats! Real chocolate has cocoa butter in it and needs to be tempered before you can use it in molds or for decorations. Be sure no moisture gets into the chocolate because this would cause it to seize. Make sure to stir the chocolate continuously. All you need is a piece of parchment paper and some clothespins or clips of some sort. The downside is that it doesn’t taste as good as real chocolate. As always you can ask me questions in the comments if something isn’t clear. Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Place a piece of parchment paper on a cookie sheet to place your cups onto. Gather the edges at one side of the parchment paper and clip to secure, Place parchment in the fridge for 10 minutes until set, Remove the parchment from the back of the chocolate carefully, Clean up the edges of the chocolate if they are rough with a knife. Now your sail is ready to place on top of your cake! If you’ve been wanting to try your hand at some fun chocolate decorations for your cakes or desserts, you’ll want to check these out! If you don’t want to temper chocolate, you can use compound chocolate. When the surface of the chocolate starts drying, quickly scrape a small part of the chocolate using your triangle spatula. Once your wings are set, carefully remove the wings from the acetate. Place the chocolate you want to melt inside the glass bowl. Fill a piping bag with tempered chocolate and snip off the tip. Now just fold the top of the bag inside-out over the top of the cup. All you need is some bubble wrap (washed) and some tempered chocolate or melted candy melts. I love how these honeycomb chocolate decorations look on top of cupcakes! Then place your piping tip inside your piping bag and cut a little hole at the bottom of the bag for your tip to stick out of (or attach your tip with your screw-on ring). It might have some other fat substitute that doesn’t require tempering. Chill once again until the chocolate is set. Place the wings on either side of the crease and pipe some more chocolate in between the wings to be the body. This drippy chocolate bowl decoration is a great centerpiece for a dessert table. Now your chocolate is in temper and ready to use! May 5, 2015 - Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Compound chocolate (like Wilton candy melts) sometimes referred to as coating chocolate, does not have cocoa butter in it. VIDEO PART 1 Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. 86F for milk chocolate and 84F for white … Dip your balloon into the chocolate and then onto the parchment paper. Shiny Hot Chocolate Bombs With Marshmallows, Construction Grade Gingerbread House Recipe, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. For these chocolate decorations, we will be using tempered chocolate at 86ºF which is the optimal working temperature. Allow … Spread some tempered chocolate (86ºF) or melted candy melts onto your bubble wrap. Nov 8, 2013 - This Pin was discovered by Sweet Enid. Cut the tip of the bag off. Pop the balloons with a pin and let the balloon pull away from the chocolate naturally. I hope you enjoyed learning how to make these chocolate decorations! Your butterflies are now ready to be placed on cupcakes or a cake! Chocolate decorations add a bit of delicious charm to any dessert. Chocolate cigarettes are elegant decoration for cakes, individual desserts, and desserts in glasses. Print out your butterfly template and place your parchment paper or your acetate over the top. Easily temper chocolate in the microwave! Place the balloon into the fridge to set for 10 minutes. It has to be smooth & glossy. Deliciously coated with chocolate on the outside, the biggest surprise in Crispearls™ comes from the tiny toasted biscuit on the inside. The melting wafers wont release from the polycarbonate mold. Blow up your water balloons and tie the end to secure them. Melt your chocolate in 30 second intervals until it’s fully melted. Today I’m going to teach you How to make Easy Chocolate Decorations that will have everyone gawking over your desserts! Place a sheet of parchment paper on your counter (the least expensive parchment paper is at Costco). You can even color the insides with more colored melted chocolate after the outline has set. Scrape off the excess chocolate to make a clean edge on the spheres. The chocolate you scraped should curl up in a form of a cigarette. Make sure your temperature never goes above 90ºF for dark chocolate. Chocolate butterfly decorations are SO impressive looking on top of your desserts! Cakes with chocolate spheres are everywhere right now. The tiniest chocolate pearl on Earth – big in taste, high in crunch. 2. Make sure your temperature never goes above 90ºF for dark chocolate. Box 5501, Aloha, OR 97006. All you need is my free chocolate butterfly template, some acetate or parchment paper, piping bag, and a thick book. Inflate a regular sized balloon and place it in a bowl or cup upside down to keep it steady. Log in. Place your decoration under the parchment paper and get … Don’t overheat it and check by stirring because the … I love making chocolate decorations! Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! Look great, and a thick book chocolate naturally mold to remove any air bubbles can ’ overheat! 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