Making Shapes

When preparing chocolate for cutting, work quickly so the chocolate does not set too soon. Once smoothed and settled to an even layer, you can place a second sheet of baking parchment on top of the chocolate, then invert the paper sheets so the new sheet is on the bottom. This will stop the chocolate curling up as it dries. Peel off the top sheet before cutting. Layer shapes with piped ganache; fill boxes with fresh fruits. For dusting technique.

1. Ladle tempered chocolate on to a baking sheet lined with baking parchment.

   

2. Quickly spread a layer about 2 mm thick, using a paddling motion with a large angled spatula. Cool until cloudy, but not set.

   

3. Before chocolate sets and becomes brittle, dip a biscuit cutter in hot water, dry, then cut rounds. Use a knife for other shapes. Let shapes set on baking parchment.