How Do You Make Chocolate Decorations For Cakes?
A luscious and luxurious cake decorated with mounds, swirls and curls of delicious chocolate will make anyone’s mouth water. Chocolate can be molded, curled, folded, piped or swirled into nearly any shape (see Resources). Melt chocolate disks in a double boiler, being careful to keep all water out of the chocolate. If you are going to use more than one color or type of chocolate, work with the lightest and sweetest first, up to the darkest. This will prevent muddying of the colors later. Heat semi-sweet chocolate until it reaches 118 to 120 degrees Fahrenheit, or until 116 to 118 degrees Fahrenheit for milk chocolate. Temper the melted chocolate by taking some of it on a pastry knife and working it back and forth on a marble slab until it is thin and shiny. When it reaches 80 degrees Fahrenheit, add more chocolate discs and melt until chocolate is again smooth and runny. Pour tempered chocolate into a pastry bag with small piping tip. Practice piping chocolate onto a wax paper lined co
