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Chocolate Decorations

tag: decorations,

Melt the chocolate in a microwave oven or bain- marie , it should reach a temperature of 45°C -50°C.

Pour three quarters on to a stainless steel counter, stirring it quickly using a palate knife in order to lower the temperature to 27°C.
Combine the two parts of chocolate checking that the temperature obtained reaches 30°C.
For white chocolate, the ideal temperature to reach is 29°C.

Chocolate squares.

Pour some of the cooled chocolate onto an acetate sheet and spread it out uniformly using a palate knife.
Wait a few minutes and then calve the chocolate to make out squares .

Chocolate fans.

Pour some of the chocolate onto the counter, start spreading it out using  a palate knife ,until the surface  becomes opaque .
Cut the edges to form a rectangle with a quick movement using the palate knife. Create the chocolate fans.

Decorations upon cold marble

Chocolate decorations.

Cool a marble slab in the freezer . Pour some of the chocolate into a greaseproof paper cone and use it to create grids as desired.
Alternatively if you want to obtain a full chocolate cone pour some chocolate and spread it out using a palate knife , with a semi-circular movement.

White chocolate decorations.

Pour some small quantities of cooled white chocolate onto an acetate sheet and with the  use of the tip of a spoon create an elongated shape