Chocolate Decorations

These decorations have been used throughout the patisserie section, hut please feel free to experiment and use different shapes and variations on the following suggestions to adorn your finished patisserie.

All the chocolate decorations require tempered chocolate to be successful. If the chocolate is not tempered it can result in the decorations not peeling away from the acetate or moulds, nor having a shiny finish. Once made the decorations need to be left for at least 2 hours in a cool, dry place to allow the chocolate to set properly before gently removing it from the acetate.