Decorating Chocolate
Chocolate Dipping
Prepare mixtures or items to be dipped on one tray. Use a dipping
spoon and fork to dip through onto the next tray. The thickness of the
coating will depend on the temperature of the melted buttons. For a
thicker coating use a lower temperature. Once dipped, you can place a
nut on top, e.g. almond, walnut or crystallized flower or fruit. Try
double dipping, e.g. dip a cherry first in pink buttons and let it set,
then half dip it in the brown. Try half dipping items like marshmallows,
wafers, nuts, biscuits or chocolates.
Chocolate Leaves
Chocolate leaves add a novel touch to cakes or desserts. Pick shiny
leaves that are heavily veined, e.g. roses, camellias. Clean and dry the
leaves. Paint the underside of the leaf, it is usually more heavily
veined. After setting, peel the leaf away from the solid impression.
Leaves have a natural wax barrier (shine), so the leaves peel away
easily.
Fondant
Fondant can be made into a decorative and protective coating for any
confectionery.
- Ensure the fruit or desired products are free of moisture on the
surface to be dipped. Warm the fondant over warm water to a runny
consistency, but not hotter than 66°C (150°F). A small amount of
water may be added for a runny consistency. Dip the fruit into the
fondant and allow excess to drip off.
- While the fondant is still moist, dip it into the sugar.
- Display — This frosted look is very effective.
- By bringing the mixture above 66°C (150°F) and dipping,
the coating will set to a hard shiny crust. This may be a desired
effect as shown opposite with strawberry fondant.
microwave will melt and warm this mixture more efficiently.
If this mixture, or any dried fondant mix is placed inside a
chocolate, it will set hard. If this is not desired, add water or
glucose to soften the mixture before setting.
Toffee
When using toffee, simply dip the products through the
toffee mix at
the desired crack point and allow to set.
Peanut Cluster Alternative
Assemble products to be formed into a cluster. Add a small amount of
liquid chocolate. Bind mixture together and place on a greased tray or
greaseproof paper. Dip through the chocolate and display.
Simple Chocolate Piping
Chocolate or liquid buttons can be piped in a piping bag. Fill the bag and cut off a corner,
pipe the desired pattern or name. This is particularly good at Easter
for names on Easter eggs. |
