Chocolate Finishing Touches

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top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About
You can produce a variety of shapes with chocolate to decorate your desserts with flair. It’s not difficult; it merely requires practice, patience and an eye to the chocolate’s temperature. Some of the shapes are made from the bar of chocolate itself; others are made from chocolate spread thinly on a baking sheet.

When I work from a bar of chocolate, I like to use a 13-ounce bar available in most specialty food stores and supermarkets. (Any larger portion of chocolate is fine also.) These sizes give me something to hold on to with a greater surface area for creating the shapes.