Chocolate decoration and finishes

Understanding Chocolate

Chocolate is obtained from the cacao tree and goes through a process of fermentation, drying, roasting, and grinding to become the chocolate we know.
There are three main types of chocolate: dark chocolate, milk chocolate, and white chocolate, which vary in cocoa content, milk content, and sugar content.
Tempering chocolate is crucial to achieving a shiny and snappy finish. It involves heating, cooling, and then gently reheating chocolate to a specific temperature range.

Types of Chocolate Decoration

Chocolate Drizzling: It is an easy way to enhance a dessert’s aesthetics. It involves melting chocolate and then drizzling it over cakes, cookies or truffles.
Chocolate Sprinkles/Gratings: These are tiny chocolate shreds, often used to decorate the tops of cupcakes or other baked goods.
Chocolate Moulds: Moulded chocolates can be made using a variety of different shaped moulds. Make sure the chocolate is properly tempered before pouring it into the mould to set.
Chocolate Cut-outs: These are shapes cut from a sheet of hardened chocolate, often used to create decorative pieces for placing on a cake or dessert.

Creating Glossy and Matte Finishes

A glossy finish on chocolate is achieved through careful tempering. This is where the chocolate is heated and cooled to precise temperatures to align the cocoa butter crystals.
To create a matte finish on chocolate, you can adulterate the tempering process or dust the product with cocoa powder or icing sugar.

Working with Chocolate

Melting Chocolate: It is best to use a heatproof bowl set over a pan of simmering water, ensuring the water doesn’t touch the base of the bowl. The chocolate should gently melt from the heat of the steam.
Preventing Seizing: Chocolate can seize and become grainy if a small amount of liquid is introduced. To prevent this, ensure all utensils are dry and never cover melting chocolate with a lid as it can create condensation.
Piping Chocolate: Piped chocolate can be used to create intricate and delicate designs on desserts. By using a piping bag or a plastic bag with a corner snipped off, you can control the flow of the chocolate and create various shapes and letters.

Safety and Hygiene

Chocolate can melt and burn very rapidly at high temperatures. Always use a low heat when melting chocolate and never leave it unattended.
Always ensure a clean working environment when dealing with chocolate to avoid contamination.