Chocolate work for cake decorations

The chocolate must be tempered and worked in order to pre-crystallize the cocoa butter, resulting in a glossy, solid chocolate with a shrinkage property when it cools.

For this method of working the chocolate, we will use a Mycryo cocoa butter. It is a 100% cocoa butter product that has been frozen at a very low temperature. It is a 100% natural process.

Start by melting the chocolate in a double boiler to a temperature between 40 and 45 ° C, checking with a digital thermometer. The chocolate should gradually melt.

Work the chocolate regularly using a spatula. When the temperature is reached, remove the chocolate from the double boiler.

Now let the chocolate cool, while stirring it regularly, to reach a temperature of 34 to 35 ° C for dark chocolate, and 33 to 34 ° C for milk or white chocolate.

When the temperature is reached, add the Mycryo cocoa butter and mix for a few minutes in order to have a well aerated and smooth chocolate.

To finish the work, let the chocolate cool down to its operating temperature of between 31 and 32 ° C for dark chocolate and 29 to 30 ° C for milk or white chocolate.

We are going to make a first decoration on a transfer sheet for chocolate, on which a cocoa butter pattern is drawn. These decor sheets can be found on the internet or in specialized stores.

Pour dark chocolate onto the transfer sheet and spread it out using an angled spatula if possible. Mix the chocolate regularly and control the temperature to maintain it between 31 and 32 ° C using the double boiler if necessary.

Let the chocolate “set”, ie let it harden slightly, before cutting out circles using a cookie cutter.

You can also cut other shapes (square, rectangle, triangle) with a knife. Let the chocolate harden completely in order to be able to take it off and recover the shapes.

For the chocolate water drops, use a rhodoid leaf for the chocolate work

Spread out a strip of tempered dark chocolate. Using a notched triangle, draw strips of chocolate that you let harden slightly, before folding the sheet for shaping and soldering the ends by pressing on it.

When the chocolate is completely cooled, peel off and detail the decorations made. You can store them away from humidity and in a room between 18 and 20 ° C.