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Tuesday, 30 August 2011

Chocolate Decorations

If you google for Chocolate Decorations,  you'll get a million results! All exquisite and beautiful! But when you make them yourself, however silly and disproportionate they turn out, you are on cloud nine! :-) As you'll see in the photos below, my chocolate decorations were silly and random. But they did a fantastic job of beautifying my cake! (that's a mystery until August 30th!)

There's something called TEMPERING the chocolate. Its the process of heating the chocolate to a precise degree & then immediately cooling until it reaches a degree. Now, we (read: I) can get into the advanced, complicated stuff later on.. Today, its gonna be the easy way of decorating with chocolate!

You'll need -
Modelling Chocolate / Baking Chocolate / Cooking Chocolat
Parchment Paper / Butter Paper
Zip Lock Bag

Method -
1. Melt the chocolate in microwave for 1 minute or use the double boiler method to melt the chocolate.
2. Make sure there are no lumps. Beat the chocolate well with a spoon. Pour into a zip lock bag or any plastic bag. Depending upon how thick or thin you want your decoration to be, cut the tip off.

3. Line a parchment paper on a flat surface & draw designs. You can keep a template below the parchment pare & draw accordingly. I just scribbled. :-)
4. Let it cool for 10 minutes. (Or you could place it in the freezer for 5 minutes)
5. Very VERY gently, pull away the paper from the chocolate. Store in refrigerator until use.
Your Chocolate decoration is READY! :-)
You can use these to decorate cakes, brownies, desserts like mousse, ice cream etc!


  1. Arre this is amazing! Kabhi socha hi nahi tha!

  2. thanks Neha
    @Nothing- :) But you cant do it with apna Diary milk. get Morde modelling chocolate

  3. brinkka2011 says: Ive been meaning to read this and just never got a chance. Its an issue that Im very interested in, I just started reading and Im glad I did. Youre a wonderful blogger, 1 of the most effective that Ive seen. This weblog undoubtedly has some facts on topic that I just wasnt aware of. Thanks for bringing this stuff to light.

  4. @ brinkka2011 - thank you for your kind words! :)
    Unfortunately, I do not have any link or email ID to get back to you! So, in case you see this post again, please drop in your contact ID or contact me at so that we could discuss further! :)

  5. Hey there!

    Tempering chocolate is really important, especially if you're doing a cake.

    If your chocolate's not tempered then it will melt when ever not in the fridge.

    Nice pictures though!


Thanks for the feedback! :-)

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