2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Few can resist a dessert or cake decorated with chocolate. With the chocolate tricks we offer you, you can turn ordinary pastries into a luxurious, seductive cake and give a professional look to simple desserts.
Coated with chocolate flavor
It is made with vegetable oil, melts easily and is easy to apply.
Plain dark couverture: has a slightly bitter taste.
Cooking dark chocolate: it is the highest quality and most fragrant natural chocolate.
Milk chocolate: contains less cocoa and more butter, especially suitable for spraying.
White chocolate: made from vegetable fat, whole milk, cocoa butter and sugar. It has an extremely pleasant taste.
Melting the chocolate
You need to remember two main things when melting chocolate - you should never heat it too much and you should melt it slowly. Break the chocolate into pieces, put it in a bowl and place it over a pot of cold water. The base of the bowl should not touch the water. Heat the water slowly, bring to a gentle boil. When the chocolate has melted, remove the pan from the heat and stir in the chocolate until smooth and shiny. If it starts to harden, reheat it in the same way.
Chocolate curls
Chocolate curls are made very quickly - with the help of a vegetable peeler, thin strips of chocolate bar are peeled off.
They can be made in another way - melt the chocolate, pour it on a marble, melamine or other flat and clean surface. With a large knife, scrape the curls off the surface, carefully adjusting the angle of the knife.
Chocolate bowls
Chocolate bowls can be used as containers for ice cream, sherbet, mousse or fruit.
Round: smear the inner surface of petit fours with two or three layers of melted chocolate, drying the chocolate between each two. Put them in a pan to harden and store them in the cold. Do not freeze them, as they will warp.
Square: Line a rectangular baking tray with parchment and pour a layer of melted chocolate on top. Spread it evenly with a flat knife in a layer about 3 mm thick. Cut a square out of parchment or cardboard. When the chocolate hardens, cut it into the mold with a warm sharp knife. Peel the paper from the back of the squares and glue five squares with melted chocolate to make a box. With these cut squares you can decorate frozen rectangular cakes.
Fruits in chocolate
Dip the tops of fruits such as strawberries, cherries, orange segments, pineapple triangles, gooseberries and plain grapes in melted chocolate. The fruit should not be wet, because the chocolate will not stick. Hold the fruit in the air for a few seconds to harden the chocolate, and arrange them in a tray lined with parchment.
Chocolate leaves
Choose well-shaped leaves, such as pink or laurel. Wash them, dry them, dip their underside in melted chocolate or apply it on them with a brush. Allow the excess chocolate to drain into the bowl or lightly scrape the leaves on the edge of the bowl to make the chocolate smooth. Arrange on a parchment-lined tray with the chocolate side up. When it hardens, remove the leaves. If you want the leaves to look more real, arrange them to dry on a thick wooden rolling pin.
Injection molding
Fill a parchment spray bag with melted chocolate - chilled and slightly hardened. Squeeze some chocolate from the end.
Shapes: use a sharp-tipped pen to draw small shapes on white paper. Put it under a piece of parchment to serve as a template. Squirt molds on top and allow them to harden. Remove the paper.
Straight lines: Inject the chocolate in straight lines, starting from the far end and walking towards you, with the injection bag close to the surface.
Cross lines: spray a continuous series of parallel lines on the surface. Rotate the cake 90 degrees and spray another series of lines.
Waves: to make an attractive decoration, first spray a few horizontal lines, and then with a metal skewer go evenly back and forth on them.
Merged letters: to make them beautiful, first mark them with pins. Always start at the top of the letter.
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