If you want to add a little creative chocolate panache to one of your culinary creations try some of the simple chocolate decoration techniques below.
They’re quick and easy to perfect, don’t require specialist equipment and even the most unaccomplished of cooks will be pleased with the results.
If you haven’t got the time to make your own decorations, visit our Chocolate Decorating Ideas and Inspiration section which has some simple ideas using everyday confectionery items or our Chocolate Cheats for lots of time saving tips.
Grated chocolate
Chill the chocolate and then grate. Choose finely grated or large grated depending on what it is you wish to garnish. Brush the grater every now and then with a pastry brush to prevent clogging.
Chocolate curls
Use chocolate at room temperature (if the chocolate is too cold the curls will break and if the chocolate is too warm they will not curl at all and you’ll just end up with very messy hands!)
It’s best to use a very thick bar of chocolate. Use a potato peeler to shave off small chocolate curls from the edge of the chocolate bar or block. You can make broader curls by scraping the peeler along the broader, flat surface of the chocolate
Chocolate caraque
Pour a thin layer of melted chocolate on to a clean, smooth scratch-proof surface or baking sheet. Using a palette knife, spread the chocolate thinly until it begins to set and go cloudy. Leave until it no longer sticks to your hand when you touch it. Place a sharp pointed, long bladed knife on the surface of the chocolate and hold the tip of the knife securely in one place. With the knife at a slight angle, scrape the surface in a quarter circle movement to produce long, thin, slightly cone shaped curls. Alternatively you can use a decorator’s stripping tool to strip curls off! (Tip: if the chocolate snaps it has set too hard and you will need to re-melt and set it)
Chocolate leaves
Choose non-toxic fresh leaves with clearly defined veins such as rose, bay, ivy, strawberry or mint. Wash the leaves and pat dry.
Melt some chocolate in a bowl of water and holding the stem carefully dip the veined underside of the leaf only into the chocolate. Alternatively brush the chocolate onto the leaf with a small paintbrush. Ensure the underside is completely covered. Wipe off any chocolate that might have run onto the front of the leaf and set to one side on waxed or non-stick paper. When the chocolate is completely set, carefully and gently peel the leaf away from the chocolate.
Chopped chocolate
Use chocolate at room temperature. Break into small pieces and place on a chopping board. Using a sharp knife chop roughly into the size required. Alternatively use a food processor. Use as grated chocolate to garnish cakes and desserts.
Chocolate scrolls
Melt some plain chocolate and spread out on a cool work surface to a thickness of about 3mm. Cool until set, but not hard. Using a long, firm knife, hold it at an angle of 45˚ under the chocolate and push away from you, scraping off long curls.