| Chocolate Garnishes |
To make small chocolate curls draw a peeler across the narrow side of a
bar of chocolate.
Chocolate leaves are made by brushing melted tempered chocolate on
the underside of a nontoxic leaf such as strawberry, lemon, rose or mint.
Let it cool for a few minutes or stick in the refrigerator for 2 minutes.
When chocolate is set peel leaf off the chocolate slowly.
To make large chocolate curls carefully draw a vegetable peeler across
the thicker surface of a bar of chocolate.
Lace chocolate is made by piping tempered chocolate from a pastry
bag, using a #1 tip, onto a waxed lined cookie sheet forming zig zags
and swirls to imitate lace. Cool in the refrigerator for 1 minute and
remove.
Shaved chocolate is done by using a vegetable peeler to stroke a solid
piece of chocolate. Be sure to take quick short strokes.
bar of chocolate.
Chocolate leaves are made by brushing melted tempered chocolate on
the underside of a nontoxic leaf such as strawberry, lemon, rose or mint.
Let it cool for a few minutes or stick in the refrigerator for 2 minutes.
When chocolate is set peel leaf off the chocolate slowly.
To make large chocolate curls carefully draw a vegetable peeler across
the thicker surface of a bar of chocolate.
Lace chocolate is made by piping tempered chocolate from a pastry
bag, using a #1 tip, onto a waxed lined cookie sheet forming zig zags
and swirls to imitate lace. Cool in the refrigerator for 1 minute and
remove.
Shaved chocolate is done by using a vegetable peeler to stroke a solid
piece of chocolate. Be sure to take quick short strokes.
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| CHOCOLATE GARNISHES |
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