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Making Chocolate Triangles & other Shapes
Appears in
By Anne Willan
Published 1989
These are usually made from melted chocolate, marked in shapes and left to harden. Geometric shapes are simple to make, yet they add a professional look to special cakes and desserts. They can be stored in a refrigerator for several weeks and used as required.
- Cut a sheet of wax paper in a 2 in/5 cm strip. Brush it with tempered or cooled melted chocolate and spread it to an even layer 1/16 in/1.5 mm thick. Leave to cool until on the point of setting.
- Lightly cut into shapes. For curved shapes, lift the paper on to a rolling pin. Leave to set.
- When the chocolate has set, lift the paper from the rolling pin.
- Carefully peel the shapes away from the paper.
- Store shapes in a refrigerator between layers of wax paper so they do not stick together. Here curved and flat chocolate triangles are shown.
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