How To Make A Chocolate Kiss Rose For Cake Decoration

How to make 6 fun and like shooting fish in a barrel chocolate decorations for your cakes or desserts

I honey making chocolate decorations! Not only are they fun to brand but they are so tasty! Chocolate decorations piece of work best if y'all employ tempered chocolate merely if you don't want to temper chocolate y'all can use chocolate wafers for virtually projects. If yous've been wanting to endeavour your manus at some fun chocolate decorations for your cakes or desserts, yous'll want to check these out!

*the post service contains chapter links which ways I go paid a few pennies if you buy from my link only it doesn't toll you annihilation*

The best chocolate for chocolate decorations

For these chocolate decorations, nosotros volition be using tempered chocolate at 86ºF which is the optimal working temperature. I apply a chocolate thermometer and a silicone mixing bowl to temper my chocolate in the microwave. Quick and like shooting fish in a barrel for these minor projects!

If you don't want to atmosphere chocolate, yous can use compound chocolate. I similar Guittard brand. If y'all desire to color your candy melts, you will take to utilize chocolate nutrient coloring or y'all tin utilize pre-colored candy melts like the Wilton make. Y'all can't utilise regular food coloring to color chocolate.

tempered chocolate with chocolate thermometer

What's the departure between real chocolate and compound chocolate?

Existent chocolate has cocoa butter in it and needs to be tempered before you tin can use it in molds or for decorations. If y'all don't atmosphere the chocolate, it will exist soft, irksome and lose information technology's shape easily. Real chocolate melts at about body temperature and has a actually bully season and snap when y'all seize with teeth into it.

Compound chocolate (similar Wilton candy melts) sometimes referred to as coating chocolate, does non accept cocoa butter in it. It might take some other fatty substitute that doesn't crave tempering. It has a much college melting point, less expensive and is more stable in warm environments. The downside is that information technology doesn't sense of taste every flake good equally real chocolate.

how to make 6 easy chocolate decorations

1. How To Make Chocolate Sphere Decorations

Cakes with chocolate spheres are everywhere right at present. From colored swirls resembling planets to shiny metallics atop modern designs. Making a chocolate sphere can be a super impressive topper.

How to make shiny chocolate sphere decorations

To make chocolate spheres y'all are going to need some tempered chocolate and a polycarbonate sphere mold. If yous don't desire to carp with tempering chocolate you tin use melting wafers and a silicone sphere mold. The melting wafers wont release from the polycarbonate mold. The reason I similar using the polycarbonate mold is because the spheres are very shiny.

Pour your tempered chocolate into your acrylic mold at 86ºF and scrape off the excess chocolate with a bench scraper
Tap the side of the mold to remove any air bubbling.
Later 30 seconds pour the chocolate out of the molds, borer with your bench scraper to brand the shells thin.
Place the mold upside downwardly on a slice of parchment newspaper for x-fifteen minutes until the chocolate is not liquid just not fully set up.
Scrape off the excess chocolate to brand a make clean edge on the spheres.
Place the chocolates into the refrigerator for ten minutes or until the chocolate release from the mold easily. Practise non freeze or you tin can crusade condensation stains to appear on the chocolate.
Place a cake pan on top of a bowl of hot h2o
Cook the edges of each sphere slightly and then press together with gloved easily.
Wipe away whatsoever backlog chocolate and let to fully gear up.
You tin now pigment your spheres or use them every bit is.

ii. Chocolate Sail

Chocolate sails make a really stunning showpiece at the summit of your cakes! All y'all lot need is a piece of parchment newspaper and some clothespins or clips of some sort.

How to make a chocolate sail decoration

Spread a thin layer of tempered chocolate (86ºF) or candy melts onto a piece of parchment newspaper.
Assemble the edges at one side of the parchment paper and prune to secure
Identify parchment in the fridge for 10 minutes until fix
Remove the parchment from the back of the chocolate advisedly
Make clean upward the edges of the chocolate if they are crude with a knife
Now your sheet is prepare to identify on top of your cake!
I added some simple metal splatters to my sheet using TMP copper and a bit of Everclear.

iii. Chocolate Cups

I first learned to make these chocolate cups in pastry school and loved how they turned out! They are a fun way to serve upward some chocolate mousse, ice cream or other mini desserts. All you demand are some water balloons, parchment newspaper and tempered chocolate or processed melts. Y'all don't want to apply regular balloons, they are too large and the chocolate does not release well from the chocolate.

How to make chocolate cup decorations using a water balloon

Blow upwards your h2o balloons and tie the finish to secure them.
Place a piece of parchment newspaper on a cookie sail to identify your cups onto.
Pour your tempered chocolate into a big basin. The temperature should exist 86ºF
Dip your balloon into the chocolate and and so onto the parchment paper.
One time yous accept all your balloons dipped, identify the pan into the fridge for 10 minutes or until the chocolate has set.
Popular the balloons with a pin and let the balloon pull away from the chocolate naturally.
Peel off the balloon and now your cups are ready to fill with succulent treats!

four. Chocolate Honeycomb ornamentation

I love how these honeycomb chocolate decorations look on acme of cupcakes! All y'all need is some bubble wrap (washed) and some tempered chocolate or melted processed melts.

How to make chocolate honeycomb decorations

Spread some tempered chocolate (86ºF) or melted candy melts onto your chimera wrap.
Smooth the chocolate out. The thinner you spread information technology, the more than than holes that will be visible.
Milk shake the chimera wrap to make the chocolate settle and smooth out.
Place the chimera wrap into the fridge for x minutes until prepare.
Plow your chocolate upside down and gently pull off the chimera wrap.
Now you can intermission upward your honeycomb into pieces and decorate your desserts!

v. Chocolate Butterfly decorations

Chocolate butterfly decorations are SO impressive looking on summit of your desserts! Y'all tin can even color the insides with more than than colored melted chocolate subsequently the outline has ready. All you need is my free chocolate butterfly template, some acetate or parchment newspaper, piping bag, and a thick volume.

How to make chocolate butterfly decorations

Place some of your tempered chocolate (86ºF) into a piping bag. Cut the tip of the bag off. Non also large, nearly the width of a toothpick.
Impress out your butterfly template and place your parchment paper or your acetate over the summit. I taped mine down onto a cookie sheet proceed it from wiggling effectually and to make it slice of cake to option upward.
Trace the outline of the wings (not the torso) with your chocolate.
Place the chocolate in the fridge for 10 minutes to let it set upwardly.
Once your wings are ready, carefully remove the wings from the acetate. Fold the acetate in half and place in the middle of a thick volume (meet video for demo).
Place the wings on either side of the crease and pipe some more than than chocolate in between the wings to be the body.
Chill in one case again until the chocolate is ready.
Your butterflies are at present ready to exist placed on cupcakes or a cake!

6. Chocolate Dessert Bowl

This drippy chocolate bowl decoration is a keen centerpiece for a dessert table. Brand full the inside with heaps of whipped foam and fruit or water ice foam and cake! Share the dessert and in the finish, you can consume the bowl also!

chocolate bowl

Inflate a regular sized balloon and identify it in a bowl or cup upside down to proceed information technology steady.
Place some plastic wrap over the meridian of the balloon.
Identify your tempered chocolate (86ºF) or candy melts into a piping pocketbook and pipe over the superlative of the plastic wrap.
Information technology's ok to permit some of the chocolate drip down the sides.
Place the airship into the refrigerator to gear up for 10 minutes.
Carefully remove the airship and plastic wrap from the chocolate.
Your chocolate decoration is at present ready to to be filled with sweet treats!

I hope yous enjoyed learning how to brand these chocolate decorations! Equally always yous can ask me questions in the comments if something isn't clear. If y'all tried this tutorial, let me know!

Leave a rating and tell me how it went!

▢ 12 oz (340 g) chocolate must contain cocoa butter

Tempering Chocolate Instructions

Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. And so stir
Oestrus again for some other xxx seconds, stir, then xv seconds, stir, then x seconds, stir. Make certain your temperature never goes to a higher place 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate. DO NOT Blitz THIS
If your chocolate is not fully melted then but do another 5 seconds until information technology is melted
Now your chocolate is in temper and prepare to utilize!

To learn more well-virtually tempering chocolate, bank check out Chef Christophe's tutorial on tempering chocolate with cocoa butter and an piece of cake tempering machine.