Easy Chocolate Centerpiece Recipes

CHOCOLATE MOONSCAPE CENTERPIECE

Steps:

• Draw the design you would like to make on a piece of paper. Transfer the design to foam board and cut out the pieces. It is helpful to construct a 3-D version of your centerpiece before you make it from chocolate. You can make any design and any size you like. My centerpiece design included a large moon with a flame and other flame pieces. Then I made a total of 4 thin single flames and 4 thick double flame pieces. The tallest flames I made were about 28 inches long with 3 progressively shorter flames. Trace the foam board design onto the rubber mat and cut out the moon design to make the template. Repeat to make the flame designs. Make the moon design and the flames in dark chocolate: Place the rubber mat moon design cut out on a parchment paper lined surface. Use a ladle to fill the cut out with chocolate. Allow the chocolate to set. When the chocolate has set, peel away the mat. Repeat to make other flame pieces. Make a base: Use flexible aluminum strips or cake ring to form a base. The base I made was 10 inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 3/8-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make the chocolate plate: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a 10-inch sheet of acetate. Let the chocolate set slightly. Use a paring knife to trace around an 8-inch cake circle. When the chocolate is set, peel off the acetate. Make the white chocolate moon design and the thin flames: Use the templates for the moon and flames as a guide and draw slightly thinner versions of these things onto acetate. Cut out the acetate pieces. Use an offset spatula to spread a 1/4-inch-thick layer of white chocolate over the acetate pieces. When the chocolate has set, remove acetate from the chocolate piece and place each one on top of its existing dark version. Use tempered chocolate to glue each 1 into place. Use an airbursh to paint the white chocolate pieces red.
• Make the chocolate flowers: Each flower consists of about 13 or more petals. Some petals are about 3-inches long while others are about 4 inches long. I used a lot of flower petals so I made my own petal templates. To do this, I drew the shape of the petal at 1 end of a piece of plastic (like plastic from the side of a bucket) that was about 10 inches long and 5 inches wide. Repeat to draw as many petals as will fit on the plastic. Use an X-acto knife to cut out the petals. Repeat to make another template for the 3-inch petals. Place the template on a piece of parchment paper. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over the template. Let the chocolate set slightly. Lift the template from the chocolate. Place the parchment paper over a rolling pin to give the petals a slight curve. You will need petals of varying degrees of curves. Make as many petals as you will need to make as many flowers as your design requires. Assemble the flowers: I used a plastic dome mold to give my flowers their final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add petals resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a flower as you like. I used the petals with the sharpest curve for the inside layer. When the chocolate has set, pop the finished flower out of the mold. Use an airbrush to paint the flower. Assemble the centerpiece: Use tempered chocolate to adhere the moon design to the base. Use more chocolate to adhere the flames to the base. I glued 1 flame slightly behind the moon design piece and the other slightly in front of the piece. Use more tempered chocolate to glue the flower to the base at the front. Determine the points at which the chocolate plate will rest inside the base of the moon design. Use a hot paring knife to create a 90-degree indentation on the inside of the moon. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. Create the same type of indentation on the plate where it will rest near the tip of the moon. Balance the plate into the spot you have created using the tempered chocolate to glue it into place. If you are using this as a dessert display, place any dessert that you have on the chocolate plate.
• Sources: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 Foam board: any art supply store Rubber mat material: hardware store

EASY CHOCOLATE BARK

Steps:

• If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
• In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
• Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
• If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
• Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

CHOCOLATE BALLOON CENTERPIECE

Steps:

• Please consider a few things before you begin this project. First, not every balloon works. They don't always release. If you can find the strong punching bag type balloon, choose that one. Some people are allergic to latex so be aware that most balloons are made from latex. Inflate the balloon. Secure it closed with a ribbon (you will need to untie this later). Dip the bottom of the balloon in the dark chocolate. This will create a base. Set the wet chocolate onto a parchment paper-lined surface. Make sure it stands straight. Let the chocolate set until firm. Place dark chocolate in a cornet. The next step will be easier if you have an assistant. Have the assistant hold the balloon horizontally in front of you while you pipe chocolate lines from top to bottom all the way around the surface. When complete, drizzle more lines diagonally across the existing lines. Apply a bit more chocolate near the top opening and near the bottom to provide extra support. This will form a bird cage effect. Let the chocolate set. When the chocolate begins to harden, release a little bit of the air from the balloon, but just enough so the balloon retracts slightly (about 1/8-inch from the outside). Carefully set the chocolate covered balloon aside. Depending on your room temperature, it will take a good 10 minutes to set. To make the balloon flowers, inflate 10 small balloons and close them with ribbons. Your presentation will be more interesting if you inflate them to different degrees to make different sized flowers. Dip each balloon anywhere from 1 to 3 times to create a different number of petals on each. To accomplish this, dip the balloon once, spin it slightly, dip it again, etc. Set each dipped balloon on a parchment-lined sheet pan and allow the chocolate to set. When set, pop the balloon and remove the deflated balloon from the flower. Use cocoa butter paints to decorate the insides of the flowers. Let the paint set. If you made different sizes, you can layer the balloon flowers by setting one inside another. Use chocolate to "glue" them together. Slowly deflate the large balloon that is inside the large chocolate cage by untying its ribbon. Carefully pull the deflated balloon through the hole at the top. Use tempered chocolate to "glue" the chocolate flowers onto the large cage. Reserve one to cover the hole at the top. Your guests will certainly be fascinated by your creation.
• From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres
• How to Temper Chocolate:
• 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.

MINI CHOCOLATE CAKE CENTERPIECES

Steps:

• Preheat the oven to 350 degrees F.
• Spray 5 (4 by 2-inch) high cake pans with nonstick cooking spray. In a large mixing bowl, combine the cake mix, eggs, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated. Fill each pan two-thirds of the way to the top. Bake in the oven for 12 to 15 minutes, rotating the pans halfway through baking. A toothpick inserted in the center should come out clean when done. Remove from the oven. When the pans are cool enough to handle, unmold the cakes and cool completely, right side up on a wire cooling rack.
• In a large bowl, mix together the milk chocolate frosting with cocoa powder.
• To decorate: Using a serrated knife, level the tops of each cake (crumble the extra cake for cake crumbs to decorate). Adhere each cake to a 4-inch cardboard cake board using a dab of frosting. Ice the top and sides of the cake using an offset spatula. Using a different ingredient for each, cover the sides of each cake by holding over a bowl and using hands to gently press the nuts, coconut, etc. into the sides of each cake. Place each onto small silver cake pedestals of varying heights. Top each with 2 or 3 chocolates and truffles.

HONEYCOMB CUPCAKES CENTERPIECE

Steps:

• For the almond bees: Fill a piping bag with a very small round tip with the chocolate. Pipe 2 eyes side by side on the rounder end of each almond, followed by 3 crosswise stripes starting in the middle of the almond down to the narrower end. Attach 2 sliced almonds (like wings) to the top chocolate stripe (the one closest to the eyes). Repeat to make 18 almond bees total. Allow to dry.
• For the sugar cookies: Preheat the oven to 325 degrees F.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with a handheld electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla, mixing until fully incorporated. Slowly add the flour mixture and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• Divide the dough in half, pat into discs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Generously flour a clean work surface. Gently roll out the chilled dough to about 3/8-inch thick. Cut 24 cookies using a 2 1/4-inch hexagon cookie cutter, working quickly so that the dough stays chilled. (If the dough has become too soft, transfer to the refrigerator on a parchment-lined baking sheet and chill again for 30 minutes.) Place the cookies on ungreased baking sheets, leaving about 1 inch between them. Lightly dust off any excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes. (Excess dough can be gathered together, pressed into a disc, chilled and rerolled.)
• Bake the cookies until the bottoms are golden, about 10 minutes. Cool on the baking sheets until firm enough to transfer to a wire rack to cool completely. If not using right away, cookies can be stored in an airtight container at room temperature for up to 1 week.
• For the decorative cookie border: To create the honeycomb shapes on your sugar cookies, roll the yellow fondant out and cut out 24 hexagon shapes with a 2 1/4-inch hexagon cutter.
• Place a 1 1/4-inch hexagon cutter in the center of your existing fondant hexagon shape and press. Remove the center piece.
• Thinly frost the cookies with some buttercream. Place a cut-out hexagon fondant border on each cookie.
• Mix the clear and yellow sanding sugars together, and then fill the inner space of the cookies with the mixed sugar. Flip the cookies over to shake out any excess sanding sugar. Reserve the remaining sugar mixture for the cupcakes.
• To assemble the cupcakes: Frost the vanilla mini cupcakes with some buttercream using a pastry bag fitted with a star tip. Sprinkle with some of the sanding sugar mixture. Garnish 12 of the mini cupcakes with 1 almond bee. Reserve the additional 6 bees to garnish the honeycomb cookie cupcakes.
• Frost the standard-size frangipane cupcakes with some buttercream using a mini offset spatula.
• Dip the outside edges of the frosted cupcakes into the mixed sanding sugar and place the hexagon sugar cookies on top.
• To build the honeycomb structure: Place 14 of the standard-size cupcakes in a hexagonal honeycomb pattern. Stack 7 more cupcakes, making a second tier in the honeycomb pattern, saving 3 cupcakes to put on the top tier.
• Scatter 20 mini cupcakes (including 8 with the almond bees) around the base of the honeycomb structure. Garnish the structure with the remaining 4 mini cupcakes with almond bees. Then arrange the remaining 6 bees on the tops of the hexagon cookies.
• Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Chocolate:
• Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate.
• Citrus:
• Stir in the zest of half a lemon or orange.
• Boozy:
• Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka.
• Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes (recipe above) and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.