When they say “you eat first with your eyes” it’s true. PRESENTATION IS EVERYTHING PEOPLE! The presentation of food is just as important as it tastes – often more important. I know for me, personally, I like to add as much height to a dessert as possible – the leaning tower of chocolate would be my happy place! Today I wanted to share with you my 7 Chocolate Decorations recipe that will add great texture, height, and color to any dessert!
Most of these decadent chocolate recipes are made with common kitchen items. Essentials are parchment paper, a paper towel roll cut in half, snap seal bags, a silicon cake pop mold, and (my favorite) bubble wrap! Okay…so maybe bubble wrap isn’t a common kitchen item, but you’re going to love these bubble wrap chocolates so much that you’ll be converted – I promise!
Gold Dusted Chocolate:
- Crinkle up a piece of parchment paper into a small ball. Unfold your paper and spread it out on your bench.
- Use a paintbrush to brush Luster Dust directly onto your parchment paper.
- Spoon a dollop of melted milk chocolate on your gold dusted parchment paper. Use an offset spatula to spread out the chocolate evenly.
- Place on a baking sheet and transfer to the fridge for about 5 minutes.
- Once set, peel back the parchment paper from the chocolate. Break them up into rough triangular shapes.
Bubble Wrap Chocolate:
- Lay out a piece of bubble wrap on your bench with the bubble wrap facing up. Dollop a spoonful of milk chocolate towards the top of the bubble wrap. Then, dollop white chocolate towards the bottom of the bubble wrap. In the middle, dollop half milk chocolate on the left, and white chocolate on the right.
- Use an offset spatula to spread out the chocolate, and to mix all three sections together.
- Let it set in the fridge for 15 minutes.
- Once set, peel back the bubble wrap from the chocolate mold. Break off rough pieces, or use a knife to cut it once it comes to room temperature.
- Set a piece of parchment paper, about the size of 8 x 11, on your bench.
- Dollop a piece of melted milk chocolate on one of the pieces, and use an offset spatula to spread it out evenly. Tap the parchment paper on your bench.
- Sprinkle chocolate wafer balls onto the chocolate.
- Use a knife to cut around the edges to give you a nice clean shape. Then, draw two vertical lines and two horizontal lines to create 9 equal squares. Use your knife to make diagonal cuts through the chocolate.
- Transfer to the fridge to set.
- Once set, peel the triangular shards away from the parchment paper. Be mindful not to break the corners of the triangle.
White Chocolate Funfetti Circles:
- Dollop white chocolate onto an 8 x 11 parchment paper. Then, spread it around with an offset spatula. Tap it on your bench.
- Sprinkle your rainbow sprinkles over your white chocolate.
- Take various sized circle cutters to make decorative white chocolate funfetti circles. Let them set in the fridge.
- Once set, remove from the fridge. Then, pop those confetti circles out from the chocolate.
Gold Dusted Chocolate Balls:
- Using a pastry brush, flick gold Luster Dust over a cake pop mold.
- Drizzle milk chocolate in the cake pop molds. Use the back of a spoon to run the chocolate up the sides of the mold. Fill as many cake pop holes as desired. Then transfer to the fridge.
- Once set, apply another coat. Place in the fridge for another 5 minutes.
- Once set, pop the chocolate balls out of the cake pop mold. You can either leave them as halves or join the two halves together to make a ball. To make a ball, place two halves on a hot skillet for just a second, and quickly remove from the heat. Then, let the two halves meet, and the slightly melted edges will hold them together.
- Spoon your melted chocolate into a snap seal bag. With a pair of scissors, cut off the corner tip.
- Create overlapping swirls directly onto your parchment paper.
- Place the parchment paper with swirls into a section of a round paper towel roll. Transfer to the fridge to set.
- Once set, remove the parchment paper from the paper towel roll. Then, peel the chocolate swirls off the parchment paper.
- Use a pair of scissors to cut a corner tip from a snap seal bag filled with melted chocolate.
- Carefully and steadily, write a word in cursive. Then, transfer to the fridge to set.
- Once set, peel the writing carefully off the parchment paper.
Chocolate overload! 😍🍫😍
For the printable recipe click here: http://bit.ly/2iVXU3v
What You’ll Need:
- Melted 150 g white chocolate/candy melts (compound chocolate which = no cocoa butter in the ingredients)
- Melted 150 g milk chocolate/candy melts (compound chocolate which = no cocoa butter in the ingredients)
- Assorted Sprinkles
- Luster Dust
- Cake pop mold
- Bubble wrap
- Snap seal bag
- 2 sections of a round paper towel roll
- Offset spatula
- Parchment paper
- Baking brushes
- Baking sheet
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