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4 simple decoration techniques for chocolate patisserie and confectionery

4 simple decoration techniques for chocolate patisserie and confectionery

What Is Important In Tempered Chocolate Decorations?

Chocolate is one of the main ingredients in the confectionery and baking industry. Not only is it included in many recipes, but it is also used to decorate many preparations giving them a better aesthetic that is also very important when selling your products. 

This blog shows you what you need to know to work with chocolate in the best way and make the perfect decorations for your recipes. 

First, let's see a set of things to keep in mind:

  1. You can use any chocolate to make the decorations - milk, white or dark.
  2. If you want to give it a touch of colour, use white chocolate to highlight the pigment more. Remember that the choice of colours is very significant in the presentation of the decoration.
  3. The colourings must be liposoluble.
  4. The temperature should not exceed 30°C to avoid cooking the chocolate colourings.

If you want to make the colours look opaque, it is recommended to use 8% colouring dissolved in cocoa butter. Once the mixture is ready, you can store it in a bowl and keep it at 30°C. Use a brush or airbrush to9 applicate the colours. 

Our Expert’s Note: It is also essential that the chocolate is tempered when making decorations, as it will look shinier and will be better presented and more difficult to break. 

Cocoa Butter Chocolate Decoration Techniques

First, we will briefly review the points to keep in mind when moulding chocolates.
    Use polycarbonate moulds; these give a better shine and make it easier to remove from the mould. Remember to use fluid chocolate; the ideal is a fluidity between three and four drops (see our fluidity sheet). Also, try to warm the moulds slightly before pouring the chocolate to avoid sudden changes in temperature and the chocolate turning grey afterwards. 

    Now, how do I decorate my chocolates? You can use your hands, a brush, or an airbrush. Thinly apply the cocoa butter with the colouring around the edges of the mould; if you want to use several colours, apply with different brushes on different edges of the mould. Use your creativity to create different designs! Let the cocoa butter layer harden, and you are ready to mould the chocolates.

    chocolate bonbons

    Spread the melted cocoa butter pigmented with yellow at 30°C on waxed paper. Brush over the top for a brush-like striped effect and repeat the process with silver-coloured butter for an orange effect.

      Allow to crystallise slightly, then spread our 35% White Chocolate Glaciar with a spatula. Wait for it to thicken and cut out the decorations. 

      Our Expert’s tip: The butter applied with a brush should be between 28°C and 30°C, but you can also use foam rollers to apply the cocoa butter. The application temperature should be 30°C. 

      Decorations With Tempered Chocolate

      There are many chocolate decoration techniques that you can use in pastry and confectionery. Here are the most commonly used in the confectionery industry:

      • LEAVES: you must wash and dry the back sides of the leaves very well. Pass the brush with the tempered chocolate twice over the back of the leaf and place them on waxed paper. Wait until dry before removing the leave. 
      chocolate leaves

        • CHOCOLATE THREADS AND STEM: Spread our 80% Extra Dark Chocolate Mapalé on waxed paper. Scratch the chocolate with the help of a decorating comb. Wait until it crystallises slightly, and cut the strands. You can leave them straight or shape them in a mould. Let them cool completely, and carefully peel off the decoration. They are now ready to use in your best recipes. 
        • RECTANGULAR DECORATIONS: Spread our 33% Milk Chocolate Caramelo couverture, previously tempered on an acetate. Remember, the crystallisation curve of this chocolate is the same as regular milk chocolate. Wait for it to cool slightly and cut rectangles with the help of a ruler, wait for it to cool completely before peeling it off the waxed paper. 


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