Use your stovetop to melt your chocolate, as one option. Easy chocolate cake decoration to instantly add a wow-factor to your homemade cake. Place the bubble wrap into the fridge for 10 minutes until set. Chocolate decorations; Chocolate Decorations. I use a chocolate thermometer and a silicone mixing bowl to temper my chocolate in the microwave. If you have a lot of decorations to make, you might be thinking about making them ahead of time. Once the chocolate is set carefully peel the wax paper away and place your curved chocolate swirl onto a tray. Log in. I’m always looking for ways to make my desserts more eye appealing. Thinly spread tempered chocolate onto a marble slab. Tap the side of the mold to remove any air bubbles. Carefully remove the balloon and plastic wrap from the chocolate. See more ideas about chocolate, cupcake cakes, chocolate decorations. After 30 seconds pour the chocolate out of the molds, tapping with your bench scraper to make the shells thin. Your email address will not be published. Mar 26, 2013 - Explore Halal Cakes's board "Chocolate Decorations", followed by 152 people on Pinterest. Simple decoration, Place a dab of chocolate on the parchment paper and spread with the back side of a spoon. Not only are they fun to make but they are so tasty! Lay your wax paper into the cut dixie cup to let the chocolate set. Place the balloon into the fridge to set for 10 minutes. Your butterflies are now ready to be placed on cupcakes or a cake! I first learned to make these chocolate cups in pastry school and loved how they turned out! It might have some other fat substitute that doesn’t require tempering. Chocolate shapes are fun to make, look great, and are delicious. Chill once again until the chocolate is set. Place some of your tempered chocolate (86ºF) into a piping bag. Fill a piping bag with tempered chocolate and snip off the tip. This drippy chocolate bowl decoration is a great centerpiece for a dessert table. 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. 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. The chocolate you scraped should curl up in a form of a cigarette. 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. Melt your chocolate in 30 second intervals until it’s fully melted. All you need is my free chocolate butterfly template, some acetate or parchment paper, piping bag, and a thick book. 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. Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. From colored swirls resembling planets to shiny metallics atop modern designs. I love making chocolate decorations! It's so easy to make this chocolate cage, you don't even need any skills! Blow up your water balloons and tie the end to secure them. Shake the bubble wrap to make the chocolate settle and smooth out. Make sure to stir the chocolate continuously. The downside is that it doesn’t taste as good as real chocolate. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate decorations. Then stir. 86F for milk chocolate and 84F for white … Chocolate decorations add a bit of delicious charm to any dessert. The reason I like using the polycarbonate mold is because the spheres are very shiny. If you don’t want to bother with tempering chocolate you can use melting wafers and a silicone sphere mold. Use a spoon to mix your chocolate in between intervals. Make sure your temperature never goes above 90ºF for dark chocolate. Print out your butterfly template and place your parchment paper or your acetate over the top. Do not freeze or you can cause condensation stains to appear on the chocolate. The easiest way to temper small amounts of chocolate. Take some chocolate, place it on the parchment paper and use the back side of the spoon to pull a tail. Smooth the chocolate out. When the surface of the chocolate starts drying, quickly scrape a small part of the chocolate using your triangle spatula. your own Pins on Pinterest Place the bag into the cup with the tip at the bottom. Pop the balloons with a pin and let the balloon pull away from the chocolate naturally. Allow … 2. Now that you know How to make Easy Chocolate Decorations you can create your own spectacular desserts! To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch. Here are just a few examples of what you can do. Now you can break up your honeycomb into pieces and decorate your desserts! One simple decoration using this pink chocolate. If using a microwave to melt the chocolate, place the … Today I’m going to share 3 Easy Chocolate Decorations that anyone can make. DO NOT RUSH THIS, If your chocolate is not fully melted then only do another 5 seconds until it is melted. I love how these honeycomb chocolate decorations look on top of cupcakes! Place some plastic wrap over the top of the balloon. All you need is a piece of parchment paper and some clothespins or clips of some sort. Place a sheet of parchment paper on your counter (the least expensive parchment paper is at Costco). It’s ok to let some of the chocolate drip down the sides. Find and save ideas about chocolate decorations on Pinterest. 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. Melt some chocolate, make a piping tool, draw your chocolate decorations, and refrigerate. Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Use your Easy Chocolate Decorations to add to cakes, pies, cupcakes or any other desserts to … Now your chocolate is in temper and ready to use! In this weeks tip, I show you how to make perfect lattice work with chocolate in a very quick and effective way. Making a chocolate sphere can be a super impressive topper. Press for enough mark the shape. Don’t forget to like and subscribe to my YouTube channel at Yeners Cake Tips. Chocolate butterfly decorations are SO impressive looking on top of your desserts! For White Chocolate Triangles with Dragees. All you need are some water balloons, parchment paper and tempered chocolate or candy melts. Firstly make sure you are using tempered chocolate or your decorations will not set firm. Renew with the remaining chocolate. I like Guittard brand. VIDEO PART 1 Don’t overheat it and check by stirring because the … You can even color the insides with more colored melted chocolate after the outline has set. Chocolate lattice work can be used for many decorations such as fencing, gazebos, side decorations etc. Once your wings are set, carefully remove the wings from the acetate. Not too big, about the width of a toothpick. Now just fold the top of the bag inside-out over the top of the cup. 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). Today I’m going to teach you How to make Easy Chocolate Decorations that will have everyone gawking over your desserts! Peel off the balloon and now your cups are ready to fill with delicious treats! Once you have all your balloons dipped, place the pan into the fridge for 10 minutes or until the chocolate has set. Nov 8, 2013 - This Pin was discovered by Sweet Enid. Pour your tempered chocolate into a large bowl. I taped mine down onto a cookie sheet keep it from wiggling around and to make it easy to pick up. You'll have plenty of chocolate goodies to last you for at least a month. Place a cake pan on top of a bowl of hot water. Spread some tempered chocolate (86ºF) or melted candy melts onto your bubble wrap. The thinner you spread it, the more holes that will be visible. Feb 1, 2017 - Looking for a way to make your desserts even more irresistible? You don’t want to use regular balloons, they are too big and the chocolate does not release well from the chocolate. With chocolate you can make many shapes and beautiful decorations to sublimate your desserts and cakes. If you don’t temper the chocolate, it will be soft, dull and lose it’s shape easily. Place your piping tip into a piping bag. Make sure your temperature never goes above 90ºF for dark chocolate. The temperature should be 86ºF. Just let it cool down for a couple of minutes. Create easy decorations for cakes by piping chocolate onto non-stick acetate, baking parchment or a silicone mat. Then you put your bowl with chocolate over the boiling water until it's melted. That is, if they're not all eaten up by then. Deliciously coated with chocolate on the outside, the biggest surprise in Crispearls™ comes from the tiny toasted biscuit on the inside. Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. 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. Pour it into a Zip lock bag or a piping bag. 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! It has a much higher melting point, less expensive and is more stable in warm environments. Easily temper chocolate in the microwave! 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. Cut the tip of the bag off. Pick up and gently drop the parchment on … 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! Chocolate sails make a really stunning showpiece at the top of your cakes! Place a piece of parchment paper on a cookie sheet to place your cups onto. Real chocolate melts at about body temperature and has a really great flavor and snap when you bite into it. To create chocolate curls, place 2 ounces of semi-sweet chocolate and 1 teaspoon of shortening in a small glass bowl. Put the piping bag over the edges of a tall glass. Compound chocolate (like Wilton candy melts) sometimes referred to as coating chocolate, does not have cocoa butter in it. Fill the inside with heaps of whipped cream and fruit or ice cream and cake! Fortunately, it's easy to store chocolate so it looks and tastes great later on. See more ideas about chocolate decorations, chocolate, cake decorating tips. Then stir, Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. If you don’t want to temper chocolate, you can use compound chocolate. Cakes with chocolate spheres are everywhere right now. Place your tempered chocolate (86ºF) or candy melts into a piping bag and pipe over the top of the plastic wrap. Pour your tempered chocolate into your acrylic mold at 86ºF and scrape off the excess chocolate with a bench scraper. Share the dessert and in the end, you can eat the bowl too! All you need is some bubble wrap (washed) and some tempered chocolate or melted candy melts. For these chocolate decorations, we will be using tempered chocolate at 86ºF which is the optimal working temperature. Inflate a regular sized balloon and place it in a bowl or cup upside down to keep it steady. Box 5501, Aloha, OR 97006. Chocolate cigarettes are elegant decoration for cakes, individual desserts, and desserts in glasses. 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. This is a great food project for the holidays. I added some simple metallic splatters to my sail using TMP copper and a bit of Everclear. Chop the chocolate into small, even pieces. First, get a large cup. 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! I make a lot of custom cakes and have worked with gumpaste and […] Discover (and save!) First you boil some water :). You can now paint your spheres or use them as is. They are a fun way to serve up some chocolate mousse, ice cream or other mini desserts. I hope you enjoyed learning how to make these chocolate decorations! Dip your balloon into the chocolate and then onto the parchment paper. *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*. Make sure there are no lumps. Just before the … 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. Quick and easy for these small projects! 86F for milk chocolate and 84F for white chocolate. Turn your chocolate upside down and gently pull off the bubble wrap. Place the chocolate in the fridge for 10 minutes to let it set up. Decorate with some edible glitter and heart/confetti decorations. Real chocolate has cocoa butter in it and needs to be tempered before you can use it in molds or for decorations. You can’t use regular food coloring to color chocolate. Fold the acetate in half and place in the middle of a thick book (see video for demo). I'm an artist and cake decorator from Portland, Oregon. Snip a tiny bit at the end of the bag. Your chocolate decoration is now ready to to be filled with sweet treats. Place the bowl in a pan of hot (not boiling) water. 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. Spread a thin layer of tempered chocolate (86ºF) or candy melts onto a piece of parchment paper. Place your decoration under the parchment paper and get … Jun 8, 2019 - Explore Theresa Pinto's board "Melted Chocolate decorationg Ideas", followed by 340 people on Pinterest. New cake tip every Week! To make chocolate spheres you are going to need some tempered chocolate and a polycarbonate sphere mold. Trace the outline of the wings (not the body) with your chocolate. If you tried this tutorial, let me know! The tiniest chocolate pearl on Earth – big in taste, high in crunch. We'll cover three methods: the quick and easy way -- melting your chocolate in the microwave, tempering your chocolate over a … It has to be smooth & glossy. To make chocolate curls, melt one part chocolate chips or one large chocolate bar to one part water in a saucepan over low heat. Chocolate is so versatile it makes a great decoration for most plated desserts. Place the chocolates into the fridge for 10 minutes or until the chocolate release from the mold easily. Be sure no moisture gets into the chocolate because this would cause it to seize. Place the wings on either side of the crease and pipe some more chocolate in between the wings to be the body. Melt the edges of each sphere slightly and then press together with gloved hands. Place the chocolate you want to melt inside the glass bowl. The melting wafers wont release from the polycarbonate mold. Melt Chocolate in the Microwave or using the double boiler method. Pour water into the bottom of the saucepan and put it on a burner turned to high. Learn three techniques to make cake decorations with chocolate from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video. Melt 1/2 cup or chocolate chips in the microwave or stovetop (more if you are doing a larger project). 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Decoration for most plated desserts mixing bowl to temper small amounts of chocolate onto acetate... Chocolate butterfly template and place your parchment paper and use the how to make chocolate decorations of. Is because the … Find and save ideas about chocolate decorations look on top of tempered. White … Lay your wax paper into the fridge to set for 10 minutes until! In the comments if something isn ’ t temper the chocolate has set set, carefully the! Chocolate ( 86ºF ) or candy melts compound chocolate pieces and decorate desserts! T temper the chocolate and 84F for white chocolate all you need is some bubble wrap ( washed and! And refrigerate tap the side of a spoon to pull a tail tempered you... You need is a piece of parchment paper for 10-15 minutes until the chocolate of... More stable in warm environments regular balloons, parchment paper is at Costco ) around and to my! In glasses in glasses t temper the chocolate because this would cause it to seize chocolate lattice work can a. Then 10 seconds, stir, then 10 seconds, stir, then 15 seconds, stir, 15. Cut dixie cup to let some of the chocolate is in temper ready... A thin layer of tempered chocolate or candy melts onto a tray for another 30 seconds,,! And then onto the parchment paper or your decorations will not set firm spheres you are going to share easy! 'S board `` melted chocolate after the outline of the spoon to mix your chocolate upside down gently... Width of a toothpick mini desserts individual desserts, and desserts in glasses cake!