Basic Chocolate Shapes

When preparing chocolate shapes, use non-stick baking parchment laid on a board or baking sheet. Once the chocolate is evenly spread, cover it with a second sheet of parchment, then invert both sheets so that the new sheet is on the bottom. Leave to set and then peel off the top sheet of paper. This will leave the smooth surface of the chocolate uppermost. The chocolate should be cut or shaped before it is set hard and brittle. A wide variety of cutting and shaping techniques, can be used.

1. Ladle the melted chocolate on to non-stick baking parchment - tempered couverture sets to the ideal crisp texture and high gloss for chocolate decorations.

   

2. Use a large palette knife, spatula or cake icing rule to spread out the chocolate to a thickness of roughly 2 mm. Paddle the palette knife back and forth for an even result.

   

3. Stamp out shapes with a cutter or knife. Dip the implement in hot water and dry it between each cut. Place the shapes on a sheet of parchment and leave to set.