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Powdered Decorations
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Here is yet another way of exploiting the decorative potential of chocolate. Use powder or granules to create shapes as the inspiration takes you. Play with the textures of rough cocoa and shiny gold.
Ingredients
- Unsweetened cocoa powder
- Or granulated sugar
- Or confectioners’ sugar
- Tempered chocolate
Method
Sift your chosen powder (cocoa, granulated sugar, or confectioners’ sugar) into a baking dish. Fill the decorating cone with tempered chocolate and pipe out shapes in the powder. Leave to harden for 30 minutes before using. Remove the shapes from the dish and dust them off with the pastry brush.
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