Decorating with chocolate

The “cherry on the top” of any dessert.

As well as being  a great way to round off the taste of various dishes, chocolate also makes an excellent decoration.

Here are a few examples to try at home.

Chocolate lattice

To decorate refined desserts and ice-cream offerings, we recommend a delicate chocolate lattice. They look pretty and sophisticated but are actually really simple to make:

1. Line a flat surface with baking parchment and, if you need to, draw the shape you want to create on it with a pencil.

2. Set aside an icing bag with a fine nozzle. (If you don't have an icing bag, here's a quick guide to making one yourself: cut out a triangular piece of baking parchment and twist it into a pointed cone. Fill with chocolate paste and fold the top end shut. Now cut off the bottom point of the cone. The smaller the tip, the finer the lines.)

3. Melt the chocolate in a bain-marie.

4. Fill the icing bag with liquid chocolate. 

5. Pipe the shape you want onto the baking parchment and leave the chocolate to cool.

6. Peel off the lattice and use to decorate.


Tip for 3D decorations:

Place a sheet of baking parchment on a glass and pipe the chocolate form halfway over the base twice. This gives you two halves which you can, for example, use to decorate your mousse.


Chocolate cup

Save on washing-up and serve your dessert in an edible chocolate cup:

1. Melt and temper the chocolate.

2. Paint a chocolate circle onto a sheet of cling film and lay it over a round vessel such as a teacup or small glass. 

3. Let the chocolate cool, remove the cup and peel off the cling film. Now simply fill to the brim with mousse and serve.


Chocolate-dipped fruits

Chocolate-dipped fruits are not just a popular treat at the fair; they are also a true classic to liven up a dessert.

How to do it:

1. Melt the chocolate.

2. Wash the fruit (e.g. strawberries, grapes, physalis).

3. Line a flat tray with baking parchment or prepare a rack.

3. Dip the fruits halfway into the chocolate and place on the tray or rack to dry.


Tip: When the chocolate has set, decorate it with white chocolate by melting it and piping on fine lines with a piping bag.


Chocolate curls

Chocolate curls are a great way to decorate desserts and cakes. How to do it:

1. Melt and temper the chocolate.

2. Pour the liquid chocolate onto a marble slab or metal tray. 

3. Leave to cool briefly, but do not let the chocolate get too hard.

4. Finally, use a large knife held at a 45° angle to shave off fine curls.


Chocolate leaves

You can create particularly pretty, playful decorations using chocolate leaves:

1. Pick fresh, non-toxic leaves which are a striking shape (e.g. leaves from a rose bush, beech tree or vine).

2. Gently wash the leaves with a soft cloth.

3. Melt the chocolate.

4. Brush the underside of the leaves with the chocolate. 

5. Leave the chocolate to dry then gently peel off the leaves.


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