Lorraine Pascale

Chocolate Decorations

Preparation info
    • Difficulty

      Easy

Appears in
Bake
Bake

By Lorraine Pascale

Published 2017

  • About

You can make these delights up to 24 hours in advance and layer them up in baking parchment in a large airtight container. Make sure that none of the decorations touch each other or they may be damaged. Keep the container in a cool place, but not in the fridge or the chocolate may lose some of its sheen.

Ingredients

  • 300 g tempered white and/or dark chocolate

Method

Dark chocolate curls

Spread the tempered chocolate into a thin, even layer on a sheet of acetate paper. When the chocolate is just beginning to set, cut it into 5mm strips with the trellis wheel or a very sharp knife. Carefully roll up the acetate of chocolate and secure it with tape until the chocolate is set. Once the chocolate is set, carefully open out