Be informed that the most suitable chocolate cake decorations may be prepared for about 30 days before the actual usage and be kept inside the refrigerator.
BIG CHOCOLATE CURLS AND CHOCOLATE CARAQUE
Extend the dissolved chocolate within a light layer over a marble slab, even if it is a well kept and flat work surface and better still, baking sheet can as well serve same purpose.
As soon as you have made the chocolate ready, apply the kept decorator’s wallpaper stripping instrument at 25 degrees, move it towards the chocolate which makes the chocolate to curl. But in case it is not curl but break off instead, it means it was too hard. Then you have to scratch and melt again. The smaller type of chocolate curls is known as caraque and could be done in the same manner.
Two-tone effect will be very useful. Your melting be dark and add milk chocolate or better still use white chocolate after which you pipe or put other means of colors on it and mix with pliable knife. With the step by step guidelines above, scratch the chocolate bands. The results, to a great expected two-tone effect.
CHOCOCLATE LEAVES
For you to make a good sizeable chocolate leaves of up to 45 to 50 in numbers, 225g of chocolate will be enough. Look for a finely defined shaped leaved that is free from chemical sprays. This leaves must be neat, impressionable, bone dry and in good condition. Heat the chocolate that you want to use. Take a small size of paint brush and paint the leaves at the under part until the under side is well coated with chocolate. Allow it to cool and set it. You can refrigerate to hasten the cooling. If you see that the chocolate is too light then there is need for you to recoat. If you are satisfied with the result, then remove the leaf gently with care from the chocolate.
PIPED CHOCOLATE SHAPES
For you to make some designs or concepts on a chocolate cake, then 115g of chocolate will be adequate to carry out this. This is said to be a wonderful approach of creating your own type of decoration designs, the reason is that chocolate will definitely give you whatever you expected from it in as much it is properly channeled. Look for a concept, draw it on greaseproof paper. Heat a chocolate, use spoon to put the chocolate in a small paper chocolate adequately through the designs that you want. Allow the chocolate to pipe without forcing it. Let the designs set. Handle it with care as they can melt in your fingers or hands. It can be refrigerated by keeping it between the greaseproof paper layers.
If you want to extract the designs out o the greaseproof papers the suitable method to use is to cut the paper to squares round the design before the paper is carefully taken from the chocolate. Care needs to be taken as the chocolate is hard and could be broken with ease.