Decorating with chocolate brown, white and more decor.
Chocolate is not only fun to eat it is also fun to use as a decorating tool. You can create not only fine decorations but also use chocolate in place of other inedible products. Interested? Keep reading to find out more.
Chocolate has many uses. Many of them require that you get the chocolate in a more pliable mood. That means melting chocolate. Before you cringe, it is easy to melt chocolate as long as you follow a few simple rules:
• Cut chocolate into smaller uniform pieces
• Melt over low heat
• Stir often
• Use a double boiler (even a makeshift one is better than nothing) or the microwave
It takes a while for chocolate to melt. But, just as quickly as it melts it will also set up again once away from heat. With that in mind, if you are using molds for your chocolate creations, have them ready to go.
Like we said, chocolate doesn’t take long to solidify once it is removed from the heat. So, you have to get working. One thing that you will need is parchment paper. Parchment paper provides a non-stick surface for your chocolate shapes.
Melt your chocolate in the microwave or double boiler. Now, is where you get to be creative? If you are making a particular shape like a leaf, you can use actual leaves (washed and dried of course) as your template. Use a pastry brush to paint the leaves with the melted chocolate. Let them harden on a piece of parchment paper. Once ready, peel them away from the leaf.
For cutouts, spread your melted chocolate on a cookie sheet covered with parchment paper. Be sure that the chocolate is smoothed out so there are no bumps or uneven areas. Once the chocolate has set up, you can use your cookie cutters to press the shapes. Starting with the ones closest to the edge of the parchment, peel them up and place them on your cake, cupcakes or wherever you need them.
Some shapes require a more delicate touch than a pastry brush. For those, you can use melted chocolate in a pastry piping bag. This bag is used with different tips to make decorations with icing. If you don’t have a pastry bag, you can use a Ziploc bag and cut a small hole in the bottom corner or one end.
The chocolate will be warm so be careful. If you are tracing shapes, draw them darkly on one side a piece of parchment paper. Flip it over and make sure you can still see the image. Cut the corner of the bag (if not using a piping bag) and begin to trace the shapes with the chocolate. Try to make as thick a line as the design will allow. Thinner chocolate pieces are more prone to breaking when peeling and placing. The piping bag can also be used to apply melted chocolate designs to the tops of cakes, cookies, muffins, pies and the like.