Chocolate Flowersribbon Decoration Recipes

CHOCOLATE FLOWERS RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• Set a medium bowl over a small pot of simmering water. Add the white chocolate to the bowl and warm for 2-3 minutes, until about two thirds of the chocolate is melted. Stir to melt completely, then remove the bowl from the heat and let cool for about 10 minutes, until the temperature is between 85-90°F (29-32°C).
• Dip the back of a plastic spoon in the melted chocolate to coat. Use the edge of your thumb to wipe away any excess chocolate from the edges of the spoon, then place on the prepared baking sheet, chocolate-side up. Repeat with 10 more of the spoons. To create the smaller, inner petals, dip only the top half of the remaining 3 spoons into the chocolate, wiping away the excess around the edges. Freeze the spoons for 15 minutes.
• Remove the spoons from the refrigerator and repeat the dipping process to create a thicker layer of chocolate (this will make the petals sturdier and easier to handle). Freeze for another 15 minutes.
• Line a 2-inch wide round, such as a small jar lid, with a circle of parchment paper.
• Remove the spoons from the freezer and let thaw for about 5 minutes (this will make the chocolate easier to release). Working one at a time, gently slide the chocolate petals off of the spoons and onto the baking sheet (you may need to use your fingernail to gently release the chocolate from the spoons).
• Add a dollop of melted chocolate to the center of the parchment paper circle. Arrange 5 petals around the outer edge of the lid with the narrow ends facing outwards, pressing into the melted chocolate to secure. Add another small dollop of white chocolate to the center and arrange 3 more petals on top of the first layer. Add another dollop of melted chocolate and arrange the 3 small petals around the center. Add one more small dollop of melted chocolate to the center of the petals and fill with yellow sprinkles to resemble the center of a flower. Transfer the flower to the refrigerator to set for 30 minutes.
• Carefully peel the flowers away from the parchment paper and use to decorate cakes or cupcakes.
• Enjoy!

CHOCOLATE DECORATIONS

Steps:

• Use a sheet of textured acetate approximately 11 by 14 inches, purchased from a home improvement center or an art supply store. Place it on a flat work surface in front of you. Pour some tempered white chocolate onto the plastic and spread with an offset spatula to create a layer that is about 1/8-inch thick. You can gently shake the plastic to help the chocolate become smooth. Use a sharp chef's knife to cut the chocolate when it begins to set but before it hardens into 1-inch squares. When the chocolate has set completely, arrange the squares so you can easily print on them with the rubber stamps.
• To print with the rubber stamps: Place a clean dishtowel on a baking sheet and set aside. Place about 1/4 teaspoon powdered food color in small glass bowl. Pour some of the melted cocoa butter into each bowl of color. Mix with a paint brush, you can add more powdered food color if you want a stronger color. You can do as many colors as you want by using separate bowls and dividing the melted cocoa butter between the different colors. Paint some of the colored melted cocoa butter onto the towel. The towel will serve as a blotter. Press the rubber stamp into the color and then delicately onto the chocolate square. The design of the rubber stamp will transfer onto the chocolate. If the colored cocoa butter on the 'blotter' sets and/or becomes to hard, simply heat it with a hair dryer or a heat gun. The chocolate squares are ready to serve.
• How to Temper Chocolate: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE DECORATING IDEAS

Steps:

• There are a lot of little tricks to handling chocolate. I like to work on a marble surface because the marble is generally cold, which helps the chocolate set. I also keep my chocolate in a glass bowl, which retains heat well and holds the temper longer. One of the most useful things you can use when working with chocolate is acetate (plastic from the florist). It can be found in most art shops.
• To make dark and white chocolate cigarettes: Use a cake comb to create alternating stripes of white and dark chocolate. You can buy one at most cake decorating supply stores. Spread some white chocolate on a sheet of acetate in a very thin layer, about 1/16-inch. Draw the comb through the chocolate to create alternating lines. Return the excess chocolate to the bowl. When the chocolate stripes are firm but not hard, use an offset spatula to spread a 1/8-inch-thick layer of dark chocolate over the white chocolate. When the chocolate sets but is not firm, use a pastry triangle to create the cigarettes. Start about 11/2 inches from an edge and push the chocolate into a roll (it will form naturally). Apply even pressure.
• To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch. Use the pastry triangle to create fans by pushing the triangle through the chocolate in an arc. Use your finger to hold down one side as you push the chocolate toward the other.

MARBLED CHOCOLATE BOX DECORATED WITH CHOCOLATE RIBBON

Steps:

• For the Box: Start by drizzling both white and dark chocolate onto a sheet of acetate paper. Next, dip your clean, dry fingers in the bowl of dark chocolate and use them to spread the chocolate over the drizzles, creating a marbled effect. Dipping your fingers in chocolate coats them and makes it easier to create the marble pattern. You can use a plastic glove if you prefer. When the sheet is marbleized, add a ladleful of dark chocolate to the sheet and, using an offset spatula, spread it to create a 1/4-inch layer. Be sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate set slightly, 4 to 5 minutes, until firm but not hard. Using the tip of a sharp paring knife or X-Acto knife, cut 1 bottom piece and 2 side pieces. A box of any size can be made using this method, however, if you make a 5 1/2-by-8 1/2-inch base, cut 2 strips that are 1 1/2-by-8 1/2 inches long. Repeat the process a second time to create the top and 2 strips for the shorter sides that are 1 1/2-by-5-inches long. Remove the acetate from each piece of chocolate. The shiny side should face up or toward the outside. Place the base on the work surface in front of you. Use chocolate to "glue" the sides of the box in place. Allow the chocolate to set then fill the box with bon-bons. Set the top of the box in place. For the Chocolate Ribbon: Mix the cocoa butter and the powdered food coloring together to make chocolate paints. Place a sheet of acetate lengthwise on the work surface in front of you. Using a paintbrush, cover the surface with a thin layer of your choice of paints. When the paint has set, use an offset spatula to spread some white chocolate over the color to create a very thin layer, about 1/16-inch. Use the back of a paring knife to score the chocolate in lengthwise strips that are approximately 2-inches wide. Score across the middle of the sheet horizontally. When the chocolate begins to set, fold each short side of the sheet to the center so that the ends meet but do not overlap. Tape this closed and allow the chocolate to set completely. When set, untape and remove acetate. Break the strips along the scored lines. Assemble the ribbon using chocolate to "glue" the pieces in place on top of the box.;
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.