49 Chocolate Decor

Forming chocolate cigarettes from a partially crystallized band of tempered chocolate using a scraper or the blade of a chef's knife. Form longer cigarettes by holding a chef's knife at an angle across the chocolate band. Chocolate cigarettes can be made in advance and stored in a cool, dry place.
Forming chocolate curls by combing tempered chocolate over an acetate strip and twisting the strip once the chocolate has partially crystallized. After the chocolate has fully crystallized, carefully remove the acetate strip. Chocolate curls can be made in advance and stored in a cool, dry place.
Thinly and evenly spreading tempered chocolate onto a transfer sheet and cutting it using a thin, sharp blade once it has partially crystallized. After the chocolate has fully crystallized, carefully remove the transfer sheet. Chocolate plaques can be made in advance and stored in a cool, dry place.
Spraying chocolate should be warm, smooth, fluid and lump-free. Spray in a smooth, even motion to evenly coat the cake. Chocolate spray that is too cool will come out thick and in spurts, creating a spotted look. Holding the gun too close to the item also causes an uneven, spotted-looking cake.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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