Then stir, Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Just let it cool down for a couple of minutes. The downside is that it doesn’t taste as good as real chocolate. Carefully remove the balloon and plastic wrap from the chocolate. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate decorations. Mar 26, 2013 - Explore Halal Cakes's board "Chocolate Decorations", followed by 152 people on Pinterest. Chocolate is so versatile it makes a great decoration for most plated desserts. Make sure there are no lumps. I taped mine down onto a cookie sheet keep it from wiggling around and to make it easy to pick up. Compound chocolate (like Wilton candy melts) sometimes referred to as coating chocolate, does not have cocoa butter in it. Place the bag into the cup with the tip at the bottom. 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. Now your chocolate is in temper and ready to use! Today I’m going to teach you How to make Easy Chocolate Decorations that will have everyone gawking over your desserts! It's so easy to make this chocolate cage, you don't even need any skills! Then you put your bowl with chocolate over the boiling water until it's melted. You can now paint your spheres or use them as is. Melt your chocolate in 30 second intervals until it’s fully melted. Fortunately, it's easy to store chocolate so it looks and tastes great later on. Your butterflies are now ready to be placed on cupcakes or a cake! It might have some other fat substitute that doesn’t require tempering. Melt the edges of each sphere slightly and then press together with gloved hands. Renew with the remaining chocolate. Trace the outline of the wings (not the body) with your chocolate. Chill once again until the chocolate is set. Chocolate cigarettes are elegant decoration for cakes, individual desserts, and desserts in glasses. Make sure to stir the chocolate continuously. Fill a piping bag with tempered chocolate and snip off the tip. I hope you enjoyed learning how to make these chocolate decorations! Place your decoration under the parchment paper and get … If you don’t want to temper chocolate, you can use compound chocolate. Pour your tempered chocolate into a large bowl. 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! This drippy chocolate bowl decoration is a great centerpiece for a dessert table. Turn your chocolate upside down and gently pull off the bubble wrap. Fill the inside with heaps of whipped cream and fruit or ice cream and cake! Chocolate lattice work can be used for many decorations such as fencing, gazebos, side decorations etc. Use your stovetop to melt your chocolate, as one option. You'll have plenty of chocolate goodies to last you for at least a month. I first learned to make these chocolate cups in pastry school and loved how they turned out! Pour it into a Zip lock bag or a piping bag. The melting wafers wont release from the polycarbonate mold. Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Be sure no moisture gets into the chocolate because this would cause it to seize. *the post contains affiliate links which means I get paid a few pennies if you buy from my link but it doesn’t cost you anything*. All you need are some water balloons, parchment paper and tempered chocolate or candy melts. One simple decoration using this pink chocolate. Find and save ideas about chocolate decorations on Pinterest. Now you can break up your honeycomb into pieces and decorate your desserts! Place the chocolates into the fridge for 10 minutes or until the chocolate release from the mold easily. Place your tempered chocolate (86ºF) or candy melts into a piping bag and pipe over the top of the plastic wrap. Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. I added some simple metallic splatters to my sail using TMP copper and a bit of Everclear. Chocolate decorations work best if you use tempered chocolate but if you don’t want to temper chocolate you can use chocolate wafers for most projects. Place some plastic wrap over the top of the balloon. Peel off the balloon and now your cups are ready to fill with delicious treats! As always you can ask me questions in the comments if something isn’t clear. The temperature should be 86ºF. You can even color the insides with more colored melted chocolate after the outline has set. It’s ok to let some of the chocolate drip down the sides. First you boil some water :). 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. Log in. Do not freeze or you can cause condensation stains to appear on the chocolate. Deliciously coated with chocolate on the outside, the biggest surprise in Crispearls™ comes from the tiny toasted biscuit on the inside. Place the bowl in a pan of hot (not boiling) water. Scrape off the excess chocolate to make a clean edge on the spheres. Feb 1, 2017 - Looking for a way to make your desserts even more irresistible? It has to be smooth & glossy. Lay your wax paper into the cut dixie cup to let the chocolate set. First, get a large cup. I love how these honeycomb chocolate decorations look on top of cupcakes! The easiest way to temper small amounts of chocolate. Now just fold the top of the bag inside-out over the top of the cup. With chocolate you can make many shapes and beautiful decorations to sublimate your desserts and cakes. It has a much higher melting point, less expensive and is more stable in warm environments. Here are just a few examples of what you can do. I love making chocolate decorations! The chocolate you scraped should curl up in a form of a cigarette. 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. Pour your tempered chocolate into your acrylic mold at 86ºF and scrape off the excess chocolate with a bench scraper. Learn three techniques to make cake decorations with chocolate from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video. To make chocolate curls, melt one part chocolate chips or one large chocolate bar to one part water in a saucepan over low heat. From colored swirls resembling planets to shiny metallics atop modern designs. To create chocolate curls, place 2 ounces of semi-sweet chocolate and 1 teaspoon of shortening in a small glass bowl. Decorate with some edible glitter and heart/confetti decorations. Place the balloon into the fridge to set for 10 minutes. Today I’m going to share 3 Easy Chocolate Decorations that anyone can make. Dip your balloon into the chocolate and then onto the parchment paper. your own Pins on Pinterest This is a great food project for the holidays. I like Guittard brand. Chocolate decorations; Chocolate Decorations. Easily temper chocolate in the microwave! They are a fun way to serve up some chocolate mousse, ice cream or other mini desserts. Put the piping bag over the edges of a tall glass. 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). Place the chocolate in the fridge for 10 minutes to let it set up. Don’t forget to like and subscribe to my YouTube channel at Yeners Cake Tips. Make sure your temperature never goes above 90ºF for dark chocolate. Allow … If you have a lot of decorations to make, you might be thinking about making them ahead of time. For these chocolate decorations, we will be using tempered chocolate at 86ºF which is the optimal working temperature. Chocolate butterfly decorations are SO impressive looking on top of your desserts! We'll cover three methods: the quick and easy way -- melting your chocolate in the microwave, tempering your chocolate over a … Cakes with chocolate spheres are everywhere right now. Place a cake pan on top of a bowl of hot water. Cut the tip of the bag off. DO NOT RUSH THIS, If your chocolate is not fully melted then only do another 5 seconds until it is melted. Just before the … The tiniest chocolate pearl on Earth – big in taste, high in crunch. Make sure your temperature never goes above 90ºF for dark chocolate. Scoop chocolate onto a small sheet of parchment paper and spread out evenly with an offset spatula, keeping about a 1-inch border on all edges. All you need is some bubble wrap (washed) and some tempered chocolate or melted candy melts. I'm an artist and cake decorator from Portland, Oregon. Your chocolate decoration is now ready to to be filled with sweet treats. Pick up and gently drop the parchment on … Melt 1/2 cup or chocolate chips in the microwave or stovetop (more if you are doing a larger project). Chocolate shapes are fun to make, look great, and are delicious. Snip a tiny bit at the end of the bag. All you need is my free chocolate butterfly template, some acetate or parchment paper, piping bag, and a thick book. To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch. Use a spoon to mix your chocolate in between intervals. See more ideas about chocolate, cupcake cakes, chocolate decorations. Nov 8, 2013 - This Pin was discovered by Sweet Enid. You can’t use regular food coloring to color chocolate. The thinner you spread it, the more holes that will be visible. VIDEO PART 1 Chocolate decorations add a bit of delicious charm to any dessert. Share the dessert and in the end, you can eat the bowl too! When the surface of the chocolate starts drying, quickly scrape a small part of the chocolate using your triangle spatula. 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! Real chocolate melts at about body temperature and has a really great flavor and snap when you bite into it. Your email address will not be published. Box 5501, Aloha, OR 97006. Place the wings on either side of the crease and pipe some more chocolate in between the wings to be the body. Tap the side of the mold to remove any air bubbles. I use a chocolate thermometer and a silicone mixing bowl to temper my chocolate in the microwave. Press for enough mark the shape. After 30 seconds pour the chocolate out of the molds, tapping with your bench scraper to make the shells thin. Not only are they fun to make but they are so tasty! Then stir. Not too big, about the width of a toothpick. Place your piping tip into a piping bag. Chocolate sails make a really stunning showpiece at the top of your cakes! Shake the bubble wrap to make the chocolate settle and smooth out. Pour water into the bottom of the saucepan and put it on a burner turned to high. To make chocolate spheres you are going to need some tempered chocolate and a polycarbonate sphere mold. Now that you know How to make Easy Chocolate Decorations you can create your own spectacular desserts! Place some of your tempered chocolate (86ºF) into a piping bag. Create easy decorations for cakes by piping chocolate onto non-stick acetate, baking parchment or a silicone mat. Jun 8, 2019 - Explore Theresa Pinto's board "Melted Chocolate decorationg Ideas", followed by 340 people on Pinterest. Quick and easy for these small projects! Chop the chocolate into small, even pieces. Easy chocolate cake decoration to instantly add a wow-factor to your homemade cake. Place a piece of parchment paper on a cookie sheet to place your cups onto. Fold the acetate in half and place in the middle of a thick book (see video for demo). If you want to color your candy melts, you will have to use chocolate food coloring or you can use pre-colored candy melts like the Wilton brand. Discover (and save!) You don’t want to use regular balloons, they are too big and the chocolate does not release well from the chocolate. If using a microwave to melt the chocolate, place the … Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Melt some chocolate, make a piping tool, draw your chocolate decorations, and refrigerate. Firstly make sure you are using tempered chocolate or your decorations will not set firm. Pop the balloons with a pin and let the balloon pull away from the chocolate naturally. Place the bubble wrap into the fridge for 10 minutes until set. I make a lot of custom cakes and have worked with gumpaste and […] If you don’t temper the chocolate, it will be soft, dull and lose it’s shape easily. 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. 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