The decorations are a versatile wildcard chocolate in confectionery, are mainly used to garnish cakes ,
cupcakes, rolls stuffed, enrich baskets of pastry or desserts such as cups and ice cream.
To give a sweet quid pluris, enriching both from the decorative point of view, and from the taste. In this case I
made the triangles, (but according to the method shown can prepare any other person from Chocolate Drops
who usually buy their weight in gold in confectionery, in Geometries of various types, Hearts, Flowers, and all that
are in able to draw) ideals, not only to enrich your sweets but also as greedy trees to hang on your Christmas tree,
as long as we move away from sources of heat, or placeholder ribbon and accompanied by a greeting card and in
the final analysis can also serve as chocolates, accompanied by a good cup of coffee or cappuccino will make
their stunning figure. With just 100 grams of chocolate you can prepare a good supply of chocolate decorations to
decorate your cakes, save someone to decorate your Christmas tree, or adorn your Christmas table and pack the
rest for some present. They are undoubtedly a bit laborious to implement, especially if you want to achieve a
bright and shiny like the plot of the saplings, the chocolate should be tempered. This operation is necessary to
ensure that no compaino whitish spots on the decorations due all'affioro cocoa butter rising to the surface when
the chocolate solidifies to a too low melting point without a good temper. Here are the steps and some tips to
make chocolate decorations in the house.
Preparation time: Preparation time: 1 hour + 4-5 h for cooling
Cooking time: 1 '
For about 50 pieces
100 grams of dark chocolate or white or milk that is of excellent quality and with a good percentage of
cocoa butter (between 25% and 30%)
disposable pastry bag
Wilton nozzle 1
thermometer for tempering
5-6 sheets of baking paper
ruler (if sometimes achieve geometries as in this case)
How to create drawings for the decoration of chocolate:
Firstly fornitevi of 5-6 sheets of baking paper. Better a few more and not less! the melted chocolate will not wait for
you realizziate other schemes, it may solidify into pastry bag compromising your entire creation. So better
anticiparsi, the written paper can reuse it by placing it on the contrary in contact with future foods.
In this case I made the triangles, but you can draw whatever you want ... the chocolate chips, hearts, flowers,
geometric shapes of various types, written and all that you are able to draw.
The important thing is accuracy. Ensure that you can follow a guideline and get a result as perfect as possible.
With the help of a ruler and pencil, made of triangles with base 5 cm and height 7 cm, plotted finally the two equal
Turn the sheet of baking paper on the contrary, to avoid placing the chocolate on the pencil. For reasons of
hygiene it would be good to work in this way. and assembled the pastry bag with the nozzle suggested:
Depending on your chosen chocolate (dark, milk or white) in the article - filled chocolates - you'll find the step by
step instructions with pictures to temper your chocolate.
Once your chocolate as described in the article linked above reaches temperatures of:
31 to the DARK CHOCOLATE
29 for the MILK CHOCOLATE
28 for the WHITE CHOCOLATE
proceed to insert it into the pastry bag previously assembled.
NOTES for those who do not have the thermometer:
An indicator to understand if the chocolate is ready to be used is certainly our lip (the temperature
is about 30 ) is not a certain method such as that of a precision instrument but it is an aid that is
approaching at the indicated temperatures.
Anyway, the textures of chocolate ready to pour into pastry bag must be full-bodied, slow down the
tape, nor wire (too much liquid) will stick to the spoon (too compact in the process of cooling) This
so that you can achieve well-defined decorations, which have a visible and substantial. A chocolate
too much liquid creates the condition for decorative dishes, immaterial, and thickness A dense
chocolate too is likely to cool down during the construction phase, penalty, cooling in the spout and
you'll have to repeat the whole operation.
After pouring the chocolate in a piping bag, tie a knot at the end of the piping bag so that during the decoration
does not come out of the liquid chocolate. Steady hand and strong grip, press slightly, the chocolate will flow
easily, draw long lines and small hatches otherwise you risk being inaccurate
1st traced the contours of the triangle (triangle 1 from right)
Add 2 within a line swayed but not too much that it fills from left to right or vice versa (from right triangle 2)
3rd add the second line swayed over the previous year. Without exaggeration. The plot must be visible
(triangle 3 from right)
Each chocolate is different.
The amount of cocoa butter affects so much about the outcome of tempering, which is the
dissolution upon cooling. Over time I noticed precisely through direct experience in the field that
even at the same temperature by dissolving two different fluxes, in the phase of tempering and
subsequent cooling, there were several times densification. Let's talk about Chocolates with
different percentage of cocoa butter, in some it was not even mentioned. Depending on who you
are to melt chocolate (I would recommend one that is at least 60%) accounted for if once traced the
outline first and second oblique line inside the triangle, the consistency is what you want: a full-
bodied and rounded line. If the lines were to recline slightly and flatten stop, made before other
triangles, phase 1 and 2, and then finish the triangle with step 3.
Polished effect; Polished effect - Matte, Matte Effect
It is worth dwelling for a moment on the issue. The effect ever more beautiful in my opinion is polished, what you
get with a full tempering your chocolate. That indicated in the article above and found that the chocolates stuffed .
I emphasize that the effect is very visible in bright shiny dark chocolate, less in the milk, still less in White.
Despite the shiny effect is of greater impact, more beautiful and more professional, you can choose from
depending on the type of preparation is a more opaque (eg to decorate the Black Forest Cake I wanted a softer
effect and less dark - I prefer glossy more in total black, but it is only a matter of personal taste) is a mixed-Matte
Glossy (in some saplings I chose to draw the baseline (figure 1) with semi tempered chocolate and decorate with
the rest of the tempered chocolate. Operation complex the latter that has actually been proven primarily as a
demonstration of the effect, this will force it to separate the water bath. Tempering a part as described above (for
the shiny effect), while for the more opaque effect, allow to cool in the pan second batch of chocolate, constantly
turning and lifting the chocolate from the bowl with small blades (in this case, semi-temper, a term that does not
actually exist officially but I coined to make sense), and proceed in this manner until the temperature indicated
above: 31 for dark chocolate, milk chocolate to 29 , 28 for white chocolate.
According to this method will make a matt effect but consistent and conscious without whitish spots. If you pour
the hot chocolate into a piping bag directly latter will solidify to a melting point is too low, otherwise, whitish spots
that emerge on the surface. To sum up, my advice is to proceed in most cases to a complete tempering especially
if you do not have a thermometer and familiarize yourself with the very best knives in the pot and pour the
chocolate sure success on the marble. At any mistakes you learn and if you be thrilled with that branch of the
pastry undoubtedly will buy a thermometer and you will begin to experience, even wrong, only experience will give
you a perspective of the behavior of the chocolate. The factors in play for a perfect result are so many. At this
point, after having made all your triangles, chocolate chips or various decorations, left to harden. Theoretically,
just a couple of hours, but I suggest you leave deal a little more. Usually I prepare deco late in the evening and
the morning were perfectly ready to be detached and used. Unplug your decorations chocolate gently lifting them
from the parchment paper:
The decorations are ready to be used:
Take this opportunity to thank the sweet Nahomi ... A few weeks ago I won her giveaway and I received a lovely
package many delicious things including labels made from her ... one of these MADE WITH LOVE, I attacked on
the box. .'s not beautiful? in the next few articles I will show you other beautiful gifts :)
(Recipe and photographs by Simona Mirto )
Chocolate decorationsHow to create drawings for the decoration of chocolate:Tempered chocolate: