how to make chocolate garnishes decorations tutorial PART 2 how to cook that ann reardon

how to make chocolate garnishes decorations tutorial PART 2 how to cook that ann reardon

Welcome to I am Ann Reardon
for a printable copy of any of the recipes go to the website how
Today we are looking at chocolate decorations that you can use to jazz up your desserts
or your cupcakes. First of all we will look at piped designs,
these are one of the easiest things to do but if you are not confident in the actual
designs you can print out the template which is on the website and place some baking paper
over the top. and here I’ve just put some chocolate in a plastic bag and just twisted
it at the top so that when you apply pressure it doesn’t come out the other end.
And with my designs I like to add a stem to the bottom so that you can stick that into
your icing, your chocolate mousse or your dessert and you have all of your design on
top. There are several different designs that you can use, just follow the templates just
like shown to do all of your different designs. And the final one you just do a skinny oval
followed by a shorter fatter one , shorter fatter circle and then stem again if you want
to be able to stick it in to a cupcake or chocolate mouse whatever you are making.
Next chocolate leaves, these just use any leaf from the garden you want to paint the
back of the leaf so that it looks like the front of the leaf when it is peeled off. Make
sure the leaves are washed and fully dried so you don’t have any water on it and also
make sure they are not from a plant that has been sprayed with any insecticide or pesticide
obviously. When you are spreading your chocolate on try not to let it go around the front of
the leaf because it makes it hard to peel off. Once they have been set in the freezer
just gently peel back the leaf and you’ll see that you can see all of the veining and
all of the pattern from the leaf comes out onto your chocolate and looks great.
Next we will look at two toned chocolate patterns I really like these and they are simple to
do. You just need a texture mat which these ones I’ve got from a childs rubbings book,
you can get all different ones quite cheaply that way in the one book. Get some white chocolate, spread it out over
the mat, then using a knife or palette knife spread it out make sure it goes into all of
the little divets. Then get the excess chocolate and scrape it back into the bowl. It’s important
here that you get off all of the excess chocolate otherwise obviously you are going to get that
marbled smeared effect of the chocolate that is not in the divets, so just put it flat
on the bench and give it a few more scrapes to make sure you’ve got all of the excess
off. Then pop that in the freezer until it is set. And put your contrasting chocolate
over the top. Now the trick here is not to mix it around as you are spreading it because
obviously that warm chocolate on top is quickly going to melt the small amount of chocolate
that is in the spirals. So you want to very gently spread it out with the minimum amount
of mixing it around. Once you’ve got it spread then use your palette knife to thin it down
to the thickness you want your patterned chocolate to be. Then put that in the freezer to set
and gently and carefully peel off the chocolate and there you have your two toned chocolate
design then you can snap that into pieces, stick it into desserts.
Next some chocolate lace circles using a cup draw a circle shape then cut around it using
a stanley knife or xacto knife Then place your baking paper that has the circels cut
out of it onto some aluminium foil. There is two ways of doing this you can simply use
a spoon and drizzle some across like that or if you want it to be more of an exact thing
put some in the piping bag like you used for piping designs earlier and just scribble it
across, you’ll get the most strength if you scribble it in three directions just gives
you a bit more strength. Continue to do that until all of your circles are covered and
then just lift your baking paper off while your chocolate is still melted before it’s
set. And then pop those in the freezer and once they are nice and firm you can just
peel them off the aluminium foil and you have a fancy looking lace circle. Thank you for
watching don’t forget top click to subscribe and watch one of the other videos, particularly
the one on how to temper chocolate if you don’t temper chocolate then it doesn’t stay
solid at room temperature and after you have gone to the trouble of making beautiful decorations
you want them to stay standing when you serve them to the table. And check out the other
videos on chocolate decorations too.

100 thoughts on “how to make chocolate garnishes decorations tutorial PART 2 how to cook that ann reardon

  1. Hello everyone, can anyone share to me tips and techniques to have this beautiful chocolate garnish. What chocolate should i use and it's not easy to melt. Thank you! 😊

  2. No videos explain the simple fact I wanna know- Do I just let it sit out to dry or put it in the fridge? :(( lol I feel dumb

  3. Best & easy way to decorate cakes, cup cakes, chocolates, doughnuts, cookies & other baked items. Add a pinch of edible glitter and make your creation more shiny & glossy. All in one Multi colour edible glitter at low cost here:

  4. Thankyou for getting me that idea I really try today

Leave a Reply

Your email address will not be published. Required fields are marked *