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Chocolate Strips

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Strips of acetate can be coated with decorative chocolate in the same way as sheets. Strips have many uses, such as ribbons and bows for showpieces and liners for charlotte molds. The procedure for coating a strip of acetate with tempered chocolate is similar to coating a large sheet, as described above. Use a palette knife to spread the chocolate in an even layer to cover the strip. Then carefully lift the strip and run your fingers along the edges of the strip to remove excess chocolate and make a neat, straight edge.

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