Chocolate desserts are heaven for the sweet tooth. Decoration from this sweet is almost a win-win option and is liked by all children and most adults. The decor made of chocolate looks spectacular and delicious, and it is easy to create it: just melt the tile and pour the top cake and edges of the cake with icing. To create a more complex decoration, you will need different types of chocolate, a pastry bag, molds and other tools, but the main thing is accuracy and imagination.

Cooking icing

A cake covered with smooth chocolate icing is worthy of the highest praise. This decor serves as the basis for drawings, fruit and cream compositions. You can even get by with minimal decor in the form of a few large nuts, pieces of chocolate and cinnamon sticks.

Filling with glaze

By the way
A mass of cream and chocolate for coating confectionery is called ganache.

Ingredients:

• dark chocolate - 100 g;
• cream - 100 ml.

Recipe and ways of registration:

1. Break the chocolate bar into small pieces.
2. Bring cream to a boil. It is better to take a fatty product.
3. Add chocolate to cream, stir until completely dissolved.
4. If you need a thicker glaze, then add a little chocolate, and vice versa, to make a liquid coating, pour cream into the mass.
5. Chill the cake before frosting it. The chocolate itself should be warm.
6. The cake can be covered with icing completely. To do this, the mass is poured into the center and leveled with a spoon or spatula.
7. Another way is to fill the center, and put chocolate smudges around the edges. To do this, you need to run a pastry bag along the edge of the cake, periodically stopping and pressing on the bag.
8. Place confectionery beads, sprinkles, coconut flakes, protein cream elements, fresh or canned berries, fruits, nuts on the glaze.

Advice
If the ganache is cooled in the refrigerator, then warmed up again to room temperature and whipped, you get a fluffy chocolate cream for layering and creating relief patterns using a pastry bag.

This is an original way to decorate a cake with your own hands.

You will need:

• white chocolate icing;
• melted dark chocolate;
• pastry bag;
• skewer.

How to draw a web:

1. Cover the top cake with white icing.
2. With the help of a pastry bag, draw several circles from the center with the same interval.
3. With a skewer, draw several strips from the center of the cake to the edges. The web is ready!

It is not necessary to cover the entire cake with icing. Chocolate can be beautifully poured in a thin stream on the airy mass of whipped cream, protein or custard. The easiest way is to draw parallel lines as you snake from one side of the cake to the other.

Ordinary gelatin will help to achieve the perfect smoothness of the chocolate coating.

Ingredients:

• powdered gelatin - 1 tsp;
• sugar - 210 g;
• water - 110 ml;
• cocoa powder - 65 g;
• dark chocolate - 50 g;
• heavy cream - 65 g.

How to cook:

1. Pour gelatin with cold water (50 ml) and let it swell for 10 minutes.
2. Mix cream, remaining water, sugar and cocoa powder. Chop chocolate.
3. Bring to a boil, add chocolate chips. Mix everything until smooth.
4. Stir in gelatin.
5. Pass the mass through a sieve and beat lightly with a whisk.
6. Pour into an airtight container and leave overnight in the refrigerator.
7. To cover the cake, heat the icing to 35-45 degrees. If bubbles appear, then strain the mass through a sieve again.
8. The icing is distributed in a stream from the center in a spiral, it is better to place the cake on a stand with a drip tray for the icing to flow freely.

The secret of an openwork pattern made of chocolate

Masterpieces of confectionery art are covered with a thin layer of melted chocolate. It is easy to repeat this trick with your own hands; ordinary parchment paper is enough for this.

What you need:

• chocolate;
• parchment paper;
• pastry bag with a thin nozzle.

How to make a drawing:

1. Break the chocolate into pieces and place in a water bath. Heat, stirring, and be careful not to let steam or water get into the pan, otherwise the chocolate will curdle.
2. Cool the chocolate and pour into a pastry bag.
3. You can draw directly on the cake - for this you need a smooth and uniform surface.
4. To make an accurate and accurate drawing, you should make a sketch on parchment paper.
5. Circle the pattern with melted chocolate in a thin stream.
6. Place the parchment paper in the refrigerator to allow the chocolate to harden completely.
7. Separate the finished drawing with a thin knife and carefully transfer it to the cake. The composition is placed both in the center and on the sides, but in the second case, a sticky coating is required.

chocolate chips

To beautifully decorate the cake in a few minutes, use chocolate and a grater. Chips cover both the central part and the sides. On a fine grater, you get fine chocolate chips, dust, on a coarse grater - beautiful curls.

You will need:

• dark chocolate - 1 bar;
• chocolates or small pieces of chocolate (can be white) - 2-3 pcs.;
• cinnamon - optional.

How to decorate a cake:

1. Chocolate for grating should not be too warm, as it melts quickly in your hands. But it is not recommended to freeze it, as its fragility increases.
2. Grate half of the tile on a fine grater.
3. On a large one, chop the other half.
4. Sprinkle the cake with large chips around the edge of the cake.
5. Fill the center with fine crumbs.
6. Complete the decoration with chocolates and strawberries. A spectacular trick is to dip the berry in melted white chocolate and sprinkle with grated cinnamon before placing it on the cake.
7. Complement the composition with a whole stick of cinnamon.

An unusual way to decorate a cake is to make chocolate leaves. They turn out just like real ones, only edible.

You will need:

• small green leaves;
• tassel;
• melted chocolate.

How to create decor:

1. Rose leaves are suitable for decoration. They must be washed and dried.
2. Melt the chocolate bar in a water bath.
3. Using a brush, apply the mass to the leaves.
4. Move them to the refrigerator and wait an hour.
5. Carefully remove green leaves. Chocolate decor is used to frame the cake and as an element of the composition in the center.

cocoa powder

The famous dessert tiramisu is decorated with cocoa powder. This product transforms the taste of cheese cream. Decorating a cake with cocoa powder is easy and at home.

What you need:

• cocoa powder;
• strainer;
• stencils.

How to decorate a cake:

1. Take a ready-made stencil or make it yourself from paper. Place on cake. If the top of the product is covered with cream, then the stencil should be held a little higher so that it does not stick and spoil the surface.
2. Using a sieve, sift the cocoa powder over the stencil.
3. Carefully remove the stencil. The drawing is ready.

What else goes well with chocolate: design ideas

Simple and successful ways to decorate the cake with chocolate and store-bought sweets:

1. On a New Year's cake in the center, it is logical to place a figure of Santa Claus from confectionery chocolate. These are sold in grocery stores on the eve of the holiday.
2. Marshmallows will look good on a dark chocolate background. An interesting and modern ensemble of marshmallows and macarons will delight girls with a sweet tooth.
3. The composition in the center of the cake can be made from ordinary marshmallows, broken into pieces and sprinkled with melted chocolate.
4. Idea: cover the cake on all sides with a thick and sticky cream and place various sweets in a dense layer. These can be simple treats from a set of sweets or small Twix, Bounty and Kit-Kat chocolates.
5. Long biscuits such as children's "Bondi", long wafer rolls or chocolates "Kit-Kat" are used as sides. To keep the fences, they are tied with a decorative bow.
6. If the sides of the cake are high enough, you can fill the center with colored Mmdems or Skittles dragees - such a filling will delight children.
7. Chocolate dragees with a center of puffed rice or walnuts are simply made to complement the chocolate cream.
8. Children will also like marmalade figures on a chocolate dessert: bears, snakes or candied colored pieces with a fruity taste and color.
9. Cakes are often decorated with cookies. Small crumbs, cute “ears” of puff pastry or Oreo cookies are used. Whole "Oreos" are laid out in a circle, and the bottom edge of the cake is formed in halves.
10. How to assemble a chocolate hedgehog: cut the cake layers in the form of an oval with a point (there will be a spout). Cover the cake with icing. Place soft round chocolates on the back. Form the nose and eyes from the darkest chocolate.
11. A delicious tandem is made up of chocolate and coconut flakes. Raffaello sweets will look especially beautiful on the chocolate layer.
12. Colored inscriptions are clearly visible on chocolate icing. They are drawn from icing or cream.
13. Do not forget about fresh berries and fruits, which are a welcome addition to any dessert. Almost everything goes well with chocolate. Fresh berries are laid out next to the chocolate cream figures: raspberries, blueberries, strawberries. From fruits, apples, peaches, pears, bananas, pineapples are used.
14. Nuts, especially whole hazelnuts, almonds, and cashews, will complement the chocolate flavor. They are also added to the cream in the form of shavings and used to layer cakes. Confectioners add almond flour to creams. To do this, nuts are simply ground in a coffee grinder.
15. Complement the pattern and ordinary powdered sugar.
16. A spicy touch to the dessert will be given by the zest of citrus fruits: lime, lemon and orange.

Decorating a cake with chocolate is fun, but a little mistake can easily spoil all the work. What you need to know about working with chocolate:

1. Storage temperature of chocolate - from +12 to +20 degrees.
2. So that chocolate is not saturated with foreign odors, it is stored in sealed packaging.
3. Don't forget about the expiration date. Do not use white coated chocolate.
4. If glaze or openwork patterns are created, then chocolate is taken without fruits and nuts in the composition. And for decorating with chocolate pieces, a product with jelly filling, raisins and other additives is suitable.
5. A very convenient device is a pastry bag with a variety of nozzles. But if there is no such item on the farm, they make it with their own hands. To do this, you need thick paper. A cornet is rolled out of it and its edge is cut off.
6. White chocolate, when melted, forms sugar grains, so it is heated only in a water bath and up to half. The mass is brought to a homogeneous state by stirring.
7. For melting, professional confectioners use a special chocolate dragee.
8. Cognac or rum is added to chocolate cream as a flavoring agent.
9. Cheap chocolate may not melt, so don't skimp when choosing a product.
10. Any cream can be turned into chocolate by adding cocoa powder. It is preferable to take cocoa for cooking. Instant drinks don't taste as rich, and cheap substitutes aren't always healthy. If you still use Nesquik, then you need to reduce the sugar content, since there is so much of it in the powder.

Chocolate is the most popular sweet, which means that everyone will like a cake decorated with sweets and chocolates. It is worth a little practice in creating unusual decorations, and there will always be desserts on the festive table that are in no way inferior in beauty to products from a confectionery. Perhaps, in the process of creating a decor, original ideas will visit you, and a new recipe will appear in the cookbook.

We offer not to give up sweets during the holidays, but to cook something extraordinarily beautiful. After all, it is not necessary to prepare complex desserts, you can use a proven recipe, and pay special attention to decorations. You from us - 19 decorations for sweet dishes.

Chocolate decorations

Chocolate glaze

Decoration of profiteroles with chocolate icing

If you have already mastered the recipe for making chocolate icing, create elegant decorations from it. They can be used for cakes, pastries, ice cream, soufflés and mousses.

Chocolate glaze decorations

Mirror chocolate icing

Chocolate mirror glaze

Mirror glaze is great for popular mousse cakes. See how it works with mirror glaze pastry chef Anna Aksyonova (@goonie). Don't be confused by the color of the icing and the decorative element - that was the order. Pay attention to the process itself, how to create a spectacular cake decor with simple tools.

Strawberries in chocolate

It would seem that there is nothing special in this combination. Well, berries, well, sweet. Delicious, of course, but banal, not new ... However, for some reason, it strawberries in chocolate always disappears from the table (and even from the surface of the cake) first!

Strawberries in chocolate

Candied oranges in chocolate

Candied fruits in themselves are an excellent decoration for sweet dishes. They look like pieces of multi-colored glass, sometimes transparent, and sometimes frosted. candied orange everything else is extremely tasty. And if you dip them in chocolate, they already turn into an independent treat and, by the way, an excellent edible gift. Of course, we immediately made more of them, so that there would be enough for the guests and something to decorate the cake with.

Candied oranges in chocolate

Fruits and berries painted with chocolate

Decorations are formal, but there are funny, mischievous and soulful. Especially if you are preparing dessert at home with your children. Teach them how to make "funnies" out of parchment and paint fruits in any pattern. And then just look to fruits and berries painted with chocolate did not disappear immediately. They are so cool to decorate. New Year's log !

Painted fruits and berries

Chocolate with application

Chocolate decorations with appliqué

White chocolate nougat

Chocolate nougat

chocolate truffles

You don't have to be a great pastry chef to make chocolate truffles Houses. For them, even chocolate temper won't have to. It is enough to melt the chocolate in a water bath, mix it with hot cream and, when the mixture has cooled to the desired temperature, stir in the softened butter. Lumps of chocolate ganache are rolled in cocoa - and candy truffles ready. We eat them, give them to friends and work colleagues, and also decorate sweet dishes.

Handmade chocolate truffles

Caramel for decorating desserts

Caramel decor details

Caramel

Liquid caramel for cake decoration

Liquid caramel as an element of cake decoration

Caramel berries and fruit pieces

It is difficult to find a material for decorating desserts that would look better than caramel ... but only in skillful hands. It takes a lot of experience to make caramel nets and sugar flowers. But with fruits and berries in caramel everything is much easier. They still look very impressive.

Fruits and berries in caramel

Praline

Praline

Sugar glaze for painting details and filling surfaces

Sugar icing with protein for painting

Sugar glaze for painting cookies

Sugar icing with butter for pouring large surfaces

If you want to work with large shapes, covering them with glaze, use this recipe .

Icing sugar for pouring cakes

Gingerbread house painted with icing sugar

Every year in December, all European capitals are built up with Christmas markets. One of the most important and delicious signs of the holiday is delicious gingerbread. This Gingerbread house- Moscow variation on a European theme. Here you can’t do without sugar icing (from proteins and powdered sugar)!

Gingerbread house

Cookies and small pastries as decoration elements for desserts

Shortbread cookies of various shapes

This is exactly the case when the duet of orange and cinnamon is a sure hit on the target. The present festive cookies with a bright citrus and spicy aroma. They can overlay the side of the cake covered with mastic, and baking will become even more festive. And if cookies paint with colored glaze, you get a masterpiece.

Cookies Orange stars with cinnamon

Curly oatmeal cookies

Christmas cookies don't have to be gingerbread or chocolate. If oatmeal cookies made in the form of Christmas trees decorated with chocolate drops, it will turn out to be very festive. These cookies can decorate ice cream or soufflé, combining the delicate texture of the dessert and the crunch of baking.

oatmeal cookies

Almond Cookies - Macaroni Replacement

Amaretti cookies

Small pastries Deep-fried mushrooms for decorating cakes

Mushrooms for decorating desserts

Bonus: Snowman cake for small and adult children

Snowman cake- the most New Year's version of dessert. The cake can also be prepared for Christmas. It is not very difficult to cook it. The main thing is to do it carefully so that the Snowman turns out to be cute and well-groomed, and not grimy, as he usually happens at the end of winter.

Sponge Cake Snowman

If there is no desire, time to invent skillful sweet patterns, mirror glaze will help out. This is a versatile, practical product that is used not only to decorate the surface of confectionery. It is also successfully used as a layer for cakes, beautiful inscriptions are created from mirror glaze. This is a natural product that is made on the basis of condensed milk, honey or sour cream.

How to pour icing on a cake evenly

To simply, quickly, evenly distribute the mirror glaze over the surface of the cake, you should warm it up a little or add a tablespoon of corn syrup, and then mix well. Then pour a tablespoon of frosting into the center of the cake and spread evenly with an offset spatula from the center to the edges.

Icing for inscriptions on the cake

In a medium bowl, combine the powdered sugar and butter with a spoon or mixer on low speed. Add vanilla and 1 tablespoon milk. Gradually add the desired amount of milk so that the icing becomes smooth and spreadable. If the mass is too thick, add more milk, but do it slowly, little by little.

An alternative option is to buy ready-made icing for writing on the cake. This will save time, allow you to create bright decorative compositions. It is made from natural products, therefore it is completely safe for health, it is not inferior in taste to an analogue prepared at home.

Velor icing for cake

Stylish, delicious decoration that resembles luxurious velor in color and texture. This glaze is applied to the confectionery product in a thin layer, it does not affect the taste. The product is made from cocoa butter and dark chocolate. Buy ready-made velor icing for the cake at a bargain price. It is made according to professional recipes, based on natural products.

Icing for mousse cakes

Here, mirror glaze is ideal for decoration. It evenly falls on the surface of mousse cakes, pastries, desserts. A delicious decoration is being prepared from:

• sheet gelatin;
• white sugar;
• glucose syrup;
• white chocolate;
• condensed milk.

The basis of the product is purified water. Healthy food colorings are added to the mirror glaze.

Sugar icing for cake

It not only decorates, but also preserves the taste of the confectionery. It is applied to the surface of the cake in a continuous layer. To prepare, it is necessary to sift the powdered sugar, dilute with water, add flavorings, dyes to taste. An alternative option is to buy ready-made icing for the cake, made according to professional recipes based on natural ingredients.

Colored icing for cake

This delicious decor element has replaced greasy creams and mastic. It not only looks elegant, but also delivers taste pleasure. Colored icing for cake is used by confectioners to emphasize the shape of the product. The basis of the decoration is chocolate, powdered sugar. Buy colored mirror icing for the cake, create a sweet masterpiece that will surprise you not only with taste, but also with a stylish, unusual design.

Icing ready for the cake

This saves time, effort, without sacrificing taste characteristics. The finished mirror glaze lays down beautifully, does not harden immediately, there is time to correct the composition. Sweet decor is made from natural materials, in accordance with current international environmental and international standards.

Glazed cakes

These are tasty, stylish confectionery products, the preparation of which does not take much time. Actually, it is necessary to prepare a glossy or mirror glaze, as well as cakes. Then coat the cakes with it (an average of half a glass is spent on one layer, it all depends on the size). To cut down on the preparation time of the icing cake, buy a ready-made base for it. This is a proven quality, which is produced strictly according to professional recipes.

glossy glaze

It creates an exquisite texture. But it takes time and the following ingredients to prepare a stylish confectionery decor:

• sugar;
• glucose syrup;
• water;
• chocolate, which is melted in a water bath;
• condensed milk;
• food coloring.

To simplify the process of creating cakes, pastries, buy glossy icing. It's delicious, stylish, not expensive.

Lipstick jewelry. These finishing semi-finished products are used to cover the surface of products.

Lipstick before use is heated to a temperature of 50-55 ° C in a water bath. It becomes fluid, which is necessary for glazing products. Before applying lipstick on a biscuit or sand layer, you must first smear it with a thin layer of fruit filling, then the lipstick will lie in an even layer and turn out to be more glossy.

Apply lipstick quickly with a long knife, level it over the entire surface of the formation. When the lipstick hardens, the layer is cut into cakes or cakes with a thin hot knife, for which it is dipped in hot water. This is done so that when cutting the layer, the lipstick does not crumble, but melts.

Sometimes lipstick is used to make drawings in the form of a grid or dots. To do this, dress up lipstick, put it in a cornet, close it and apply the desired pattern.

From lipstick, you can make a pattern "marbled" or "herringbone". For this purpose, a small amount of lipstick is tinted in a darker color, cocoa powder is often used. Lipstick is laid out in a cornet. Decoration must be done quickly so that the lipstick does not freeze. A layer of lipstick is applied to the layer, lipstick of a different color is immediately deposited from the cornstarch in the form of parallel lines. And then, with the blunt side of the knife, lines are drawn across up and down (a “marbled” pattern is obtained) or in one direction (herringbone pattern).

Glaze decorations.

The following glazes are used for finishing products: raw glaze for surface glazing; raw and custard for decorating products; chocolate (couvergur).

Raw glaze for surface glazing

Powdered sugar 907, egg whites 28, water 136. Yield 1000.

Egg whites are poured into the beater, water at a temperature of 35-40 "C, add "/ 3 powdered sugar and, beating at a slow speed, add more" /, powdered sugar according to the recipe. The mixture is heated to 40-45 ° C. Beat again on a quiet go, gradually adding the rest of the powdered sugar. The glaze resembles thick sour cream in consistency. This glaze covers the surface of the products. After hardening, a smooth, shiny, thin sugar crust forms on the surface. It, like lipstick, can be tinted in different colors.

Raw glaze for decoration

Powdered sugar 866, egg whites 169, citric acid 0.1 Yield 1000.

Squirrels are poured into a whisk without any traces of fat, the machine is turned on at a low speed and, while whipping, powdered sugar is gradually added, and citric acid is added at the end of whipping. Readiness is determined by a stable pattern. Decorate products with glaze, depositing it from a pastry bag or paper cornstick.

Custard glaze for decorating products

Granulated sugar 547, powdered sugar 315, egg whites 170, citric acid 0.1, water 248. Yield 1000.

Sugar and water are brought to a boil, the foam is removed and boiled down to 114-115 "C (test for "weak ball"). At the same time, beat the egg whites until a stable foam and until the volume increases by 5-6 times. Without stopping beating, gradually pour in hot sugar syrup in a thin stream, powdered sugar and diluted citric acid are added in parts.The total duration of whipping is 35 minutes.The readiness of the glaze is determined by the pattern on the surface: the pattern should not swim.

Custard glaze jewelry is less shiny than raw glaze, but is more stable during storage.

Chocolate glaze (couvergur). Chocolate icing is used to glaze the surface of cakes. To do this, the chocolate is crushed, combined with cocoa butter in a ratio of 4:1, heated in a water bath to 33-34 ° C and the surface of the products is glazed.

Candir jewelry

Refined sugar 745, powdered sugar 74, water 224. Yield 1000.

Sugar is combined with water, brought to a boil, the foam is removed and boiled down to 110 ° C (test for a "thick thread"). The resulting syrup is cooled to 80C, rubbed with a spatula, gradually adding powdered sugar. The mass becomes cloudy and acquires the consistency of liquid sour cream. Candir is used for casting hollow figurines. Best of all, figures are obtained from refined sugar, weaker ones from granulated sugar.

For this purpose, plaster molds are used. Halves of the forms are washed, tied together and placed in water for 2-3 hours. The raw form prevents the syrup from sticking to the walls.

A hot candir is poured into the prepared form through the hole located at the bottom of the figure, after a few minutes a hard crust forms at the walls. After 10-15 minutes, the unhardened candir is poured out and the mold is left for 30 minutes. Then they untie it, take out the resulting figure and dry it for at least a day. The figurine can be colored with food coloring or glaze.

Do-it-yourself chocolate decorations for cakes, pastries, cookies and other homemade pastries are the acme of the confectioner. Of course, you can not philosophize and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then coat the top and sides of the confectionery with this liquid mass. But you can try and make a chocolate decoration of simply unearthly beauty, similar to real masterpieces.

What kind of chocolate is suitable for decorating a cake?

When choosing which chocolate to make cake decorations from, purchase only a quality product. High-quality chocolate makes beautiful glossy decorations. Currently, for the manufacture of chocolate decorations, chocolate coatings are used, in which they are replaced with various equivalents of cocoa butter. These glazes are very convenient to use due to their considerable fluidity, but they are inferior in taste to real chocolate - couverture.

Despite the long-standing domestic traditions of chocolate production, consumer and manufacturer interest in this product is constantly growing, because chocolate can be used to make a variety of decorations for cakes and pastries: line drawings, three-dimensional figures, bas-reliefs, openwork details and much more. When making chocolate cake decorations, you can give full rein to your imagination.

Among the popular trends in working with this product, one can note “marble pattern”, “velor finish”, “decals”.

As you can see in the photo, chocolate decorations can become real designer sculptures:

Such compositions are not much inferior to those carved from stone or cast from metal.

DIY chocolate decorations (with photo)

On the surface of cakes and pastries, a variety of do-it-yourself chocolate decorations are made: geometric ornaments, drawings of flowers and leaves, various drawings of thematic content. Do not use dyes other than those approved by the Ministry of Health. When decorating products, they use special techniques and various devices.

Chocolate decorations at home are made from chocolates and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept at a temperature of 25-30 ° C a little - then, when cut with a knife, the chocolate rolls into a beautiful tube. Strongly chilled chocolate crumbles, and soft does not give shavings.

Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, contours of animals and birds:

To do this, it is broken into pieces, melted in a water bath (so as not to burn) and poured into a small parchment cornet. A picture is selected. Tracing paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such hand-made chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.

The specified file on Include Me shortcode does not exist.

Before making a chocolate decoration in the form of a vertical pattern, a “leg” is deposited in advance, on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, a tracing paper is applied to the drawing of a small oak leaf and a contour is first circled with chocolate from the cornet, and then the middle is poured, a line is drawn with the back of the knife along the middle of the leaf, and short oblique lines from it on the sides, thus imitating leaf veins. After that, make the rest of the leaves.

It is not difficult to make decorations in the form of flat figures from chocolate for homemade cakes: for this, the melted product is poured onto parchment paper with a layer of 3 mm and various figures are cut out with recesses smeared with vegetable oil. Chocolate for decorating a cake at home should not be hard, otherwise the figures will crumble.

Chocolate cake decorations at home (with video)

For the preparation of three-dimensional chocolate decorations, one- and two-sided molds made of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together with clamps. The molds are thoroughly cleaned of chocolate residues and wiped dry with a clean cloth so that the figures and bas-reliefs can be easily separated, then they are heated to 30 ° C and poured with chocolate at a temperature of 29-30 ° C. In double-sided, bonded forms, chocolate is poured through the bottom hole, while the form is shaken well for 2-3 minutes and turned over to avoid voids from air bubbles and so that the chocolate is evenly distributed. After pouring, the mold is placed with the hole down and the remains of chocolate are poured, its layer from 2 to 4 mm remains on the inner walls.

If the shapes are large and have a complex pattern, chocolate is applied with a brush. The filled forms are cooled in a refrigerator at a temperature of 10-12°C, and then the figures are cleaned from the seam formed at the place of gluing.

The video "Chocolate Decorations" shows how various figures are made:

To make chocolate decorations, you can not invent complex designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the contours of the pyramid details on cardboard with a pencil and cut out the template. A drawing is syringed from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid firmer, cocoa butter is added to the melted chocolate. For 1-2 hours, the parts are cooled in the refrigerator, then their reverse sides are processed.

The pyramid is assembled as follows: two parts are placed on the board with flat sides one to the other and chocolate is squeezed out along the edges, the halves are compressed and cooled. They put it vertically on the cake and glue the remaining 3-4 parts on the sides, let the pyramid harden and additionally decorate the cake with marzipan, sugar mastic flowers.

As you can see in the photo, do-it-yourself chocolate decorations can also be made from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (by weight) vanilla sugar. First, a quarter of the butter is heated to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all products.

Glaze decorations can be immediately applied to the product or prepared for future use. In the second case, they are “deposited” on sheets covered with parchment paper and dried for 12 hours at room temperature.

The simplest decoration is the application of straight or wavy lines on the surface of the product, smeared with cream, using a confectionery comb. It can be made from tinplate, aluminum, plastic. The size and style of the teeth of the comb can be different.

The master class on decorating cakes with chocolate offered below contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figurines, leaves, curls and shavings that will give a festive look to any cake.

Tools for chocolate decorations on the cake: stencils and chocolate cornets

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornets or pastry jigging bags with a set of tubes. The cornet is made from tracing paper, parchment or other thick paper that does not absorb fat: a right-angled triangle is cut out and folded into a conical tube. The protruding ends of the sheet are folded inward to hold the cornet. Its sharp end is cut depending on the pattern that they want to get. The cornet is half-filled with cream or icing, tightly closed so that when pressed, the cream or icing “settles” only from the lower hole. With the help of a cornet, inscriptions, dots and thin graceful drawings and flowers are applied.

To make chocolate decorations, you can make a pastry jigging bag. For its manufacture, a dense fabric is used (teak-eraser is best). The bag has a conical shape, various tubes are inserted into its narrow end. A new bag must be boiled before use. After work, the jigging bags are washed in warm water mixed with baking soda, boiled for 3-5 minutes, dried and stored in a specially designated place.

Jigging tubes for making decorations for chocolate cakes are made in the form of a cone, the end of which has a figured hole, from which cream is “deposited” in the form of various decorations. Sometimes a confectionery jigging bag is used, into the narrow end of which a conical ring with a screw thread is inserted, and tubes of various styles can then be screwed onto it.

To fill the confectionery jigging bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon on 1/2 of its volume. The cream must be laid tightly, as the remaining air can ruin the pattern. With both hands, the edges of the bag are connected and, clamping it with the right hand, “set off” the cream, holding the narrow end of the pastry bag with the left.

A variety of chocolate patterns for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wavy movements of the cornet or jigging bag, slow or instantaneous changes in the pressing force with the right hand, the angle of inclination in relation to the decorated product, the distance from the product, etc.

Before completing any pattern for chocolate decorations, stop pressure on the pastry bag and make a sharp short forward movement along the pattern with the end of the tube.

A variety of openwork chocolate decorations are made by “depositing” the cream from metal shaped tubes inserted into a jigging bag. A set of 10-12 tubes with different cut configurations allows you to make all the variety of decorations needed for decorating cakes and cakes. But most often they use tubes with smooth and straight, serrated and wedge-shaped sections.

Stencils for decorating cakes with chocolate can be useful - especially when you need a lot of decoration elements (for a festive banquet or a children's table). You can also create a hybrid: for example, make some details of the composition according to a stencil for chocolate decorations, and others - by original cutting. The stencil for chocolate decorations has a metal base. Place it on a properly prepared raw material and press hard, cutting through the flesh in the form of a butterfly, leaf, fungus or any other figure.

Here you can see the photo "Chocolate Decoration Tools" that you will need to create drawings:

Decorating the sides of cakes with liquid chocolate cream with your own hands (with photo and video)

To decorate cakes with chocolate cream, use only a freshly whipped product; from standing cream, patterns will turn out without gloss and pockmarked.

The lines - even, zigzag, wavy - when decorating the cake with liquid chocolate, are carried out with a confectionery comb heated in hot water, slightly pressing it against the smooth edge of the cream. Flowers, figurines and patterns are made by squeezing cream from shaped tubes inserted into a jigging bag. The most delicate drawings and figures of a certain shape or color are made using a cornet, the narrow end of which is either cut off or a shaped tube is inserted into it.

When making openwork chocolate decorations for cakes, the cornet is filled with cream up to half and tightly closed so that when pressed, the cream comes out only at the cut point. It is better not to hold a cornet with cream in your hands for a long time: from the hands of the cream heats up, becomes liquid and the drawings are uneven. Having twisted, the cornet is freed from the remnants of the cream.

To decorate the cake with chocolate with your own hands, the jigging bag is filled as follows: unscrew the wide end of the bag so that it rests on the left hand, and with the right hand, using a spoon, fill the bag with cream to 1/2 of the volume. As little air as possible should remain in the bag, as it spoils the drawings. Then, with both hands, connect the edges of the wide end of the bag and, pinching it with the right hand, release the cream, supporting the narrow end with the left hand.

When making chocolate decorations for a cake at home, depending on the undulating or zigzag movements of the cornet or bag, slow or instantaneous changes in the pressing force with the right hand, changes in the angle of inclination with respect to the product, changes in the distance from the surface of the product, a variety of cream patterns is achieved. At the end of the beautiful chocolate decorations, you need to stop the pressure on the bag or cornet and make a short movement forward from you along the pattern with the end of the tube, then the rest of the cream will fall with an inconspicuous stroke. If you lift the bag or cornet up, then a cone of cream will remain in the figure.

To prepare small chocolate decorations for the cake, to make dots and inscriptions, the narrow end of the cornet is kept close to the surface of the decorated product. You can pre-fill bags and cornets with creams of different colors. This will make the chocolate decor for decorating the cake more varied and bright.

If you need to make a rose out of cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is strengthened on a stick with a pointed end and a cork planted on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, the cream is squeezed onto the core. When the rose is ready, it is removed from the stick with a spatula or fork, holding it with the fingers of the left hand, and placed on a cake or pastry.

As you can see in the photo, when decorating a cake with chocolate at home, you can weave a basket of one or different colors:

A basket can also be made from biscuit (sand dough), gluing the layers with chocolate cream or fruit filling. The basket is placed on a stand (for example, a plywood circle) with the wide side down and, lifting one side, cream weaving is applied. When the cream hardens, the basket is placed on the cake. On top of the basket, a handle is made from caramel or from a special dough (composition: flour, powdered sugar and egg white). Flowers or sweets are placed in the basket.

To decorate the sides of the cake with chocolate, you can decorate them with cream borders. By the way, borders are made before all other cake decorations. Borders serve not only as a decoration, but also cover gaps, cracks, smooth the edges of the cake. They are mostly made with a smooth, straight-cut tube or a fine-toothed tube.

The video “DIY Chocolate Decorations” shows various confectionery techniques:

How to decorate a cake with chocolate with your own hands: making flowers

Chocolate cake decorations in the form of flowers look very nice. In addition to roses, carnations are often made. They are injected from a flat tube with an oblique cut. The sharp corner of the tube is fixed motionlessly on the surface of the cake or pastry and the cream is squeezed out, turning the opposite end of the tube by 180 ° C around the fixed end in wave-like movements. Exactly the same, but in the opposite direction they “collect” the second row of petals, etc.

It is desirable to supplement cream flowers with leaves. They are deposited from tubules with a wedge-shaped cut of various diameters. Leaves can be green, brown, yellow or even white.

Completely from the leaves you can make a border or the whole picture. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even on pastries. In order for the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you can’t write chocolate on chocolate or write with white cream on white icing.

The inscriptions are injected from a small cornet with a very narrow round cut or using a metal “pencil” tube. The cream is used protein, custard and oil of various colors and shades. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tube or cornet, and you will get uneven, broken lines. You can also write inscriptions with a two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes.

Watch the Chocolate Cake Decorating video for some fresh ideas:

How to make tempered chocolate cake decoration

From tempered chocolate, you can make a variety of decorations for cakes and pastries - full-sized figures, bas-reliefs, flat thin figures, "jigging", etc.

For full-volume figures, it is better to use metal molds from two halves with clamps. When pouring chocolate, the mold and chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all the patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick is formed on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, opened and the figure is removed. Most often, bas-reliefs are made from chocolate.

To obtain flat thin figurines, tempered chocolate is poured onto parchment with a layer of 2–3 mm, allowed to harden a little, and the figurines are cut down with a notch.

For “jigging”, tempered chocolate is laid out in a cornet and “deposited” on parchment in the form of solid patterns and so-called antennae. From tempered chocolate, cast into a bar, and then cooled to almost complete hardening, thin wide chips are cut with a knife, which, when dropped, roll into tubes.

Making chocolate figurines to decorate the cake

Chocolate is a great material to decorate a cookie or cake and will add a festive touch to any baked goods. To decorate the cake, it is better to take a chocolate mixture. It solidifies at room temperature and melts easily in a water bath.

Line a baking sheet with parchment paper and brush lightly with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto parchment paper, using a round-tipped knife to form a thick, even layer. Leave in a cool place until the chocolate is almost completely set. With a knife or a notch for dough (asterisk, flower, etc.), cut out the figures. They should be stored in a cool dry place.

Chocolate squares- a simple and effective way to decorate a cake or a festive dessert. Line a baking sheet with foil. Spread 200 g of melted chocolate in an even layer and with a slight movement of the fork create a wave effect (make sure that the tines of the fork do not touch the bottom of the baking sheet). Refrigerate until the chocolate is halfway set. Using a sharp knife and a ruler, cut the chocolate into squares with a side of about 6 cm. Put the baking sheet with chocolate decorations in the refrigerator until they are completely solidified. Remove foil. Gently press the chocolate squares onto the top and sides of the glazed cake. They can also be used as a decoration for ice cream desserts.

Chocolate decor for cake decoration: grated chips, crumbs, petals and swirls

Chocolate chips and crumbs. To decorate the cake with grated chocolate, you need to cut the shavings from the chocolate bar with a sharp knife. It is better to remove chips over a plate, with smooth movements. Before decorating the cake with grated chocolate, it should be warmed up, but just enough to make it easy to work with. Leave the chocolate in a warm place for 10-15 minutes. Chips on the cake can be shifted with a spoon or shaken off. Chocolate chips are decorated in the same way, only it is rubbed finer.

Chocolate curls. Melt the chocolate in a bowl over a water bath. Spread a thin layer on a smooth board. Set aside until the chocolate is almost set. Pull the blade of a large wide knife towards you along the entire length of the chocolate, getting long curls.

Chocolate petals. Cut foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil on the palm of your hand. With a spatula or spoon, spread the chocolate in a thin layer on the foil. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly curve the petal, giving it a natural shape. Put to cool. When the chocolate has completely hardened, remove the foil. With the help of melted chocolate, petals can be made into a flower.

Chocolate cream dessert at home

Chocolate cream

Ingredients:

• 100 g chocolate by weight,
• 1/2 cup milk
• 3 yolks,
• 4 squirrels,
• 2 tbsp. spoons of powdered sugar.

Pour the chocolate broken into pieces with milk and place in the oven to melt. Then rub it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the egg whites into a thick foam, carefully mix with the chocolate mass. Divide the cream into glasses, top with grated chocolate mixed with powdered sugar.

Note. This cream must be prepared shortly before serving and kept in the refrigerator, otherwise the proteins will fall off and the dish will be spoiled.

Kareem from cocoa

Ingredients:

• 400 g butter (unsalted) butter,
• 250 ml milk
• 200 g sugar
• 3–4 tbsp. spoons of cocoa powder
• 2 eggs.

Heat the milk in a water bath, add cocoa, stir, pour in the eggs mashed with sugar, cook until thickened, stirring occasionally, then remove and cool.

Whip the softened butter until fluffy. Then add chilled mixture to it. Beat the cream until it has a uniform consistency.

Custard chocolate cream

Ingredients:

• 1 cup flour
• 1/2 cup milk
• 1/2 cup granulated sugar
• 1 st. l. cocoa powder
• 50 g butter.

Cooking method. Bring to a boil over low heat a homogeneous mass of cocoa powder, granulated sugar, flour, milk and butter, stirring constantly. The cream will be ready after it boils and thickens.

How to make chocolate icing for decorating a cake (with photo)

Recipe #1

The easiest way to prepare chocolate icing is from chocolate. This product can be used as a cream for cakes, and simply spread on cookies.

Ingredients:

• 200 g chocolate
• 100 g of water
• 25 g butter.

Dissolve chocolate with water in a water bath. Mix with oil. Spread warm icing over the cake, cool.

Recipe number 2

In order to cook this glaze, you need only 2 components.

Ingredients:

• dark chocolate (not less than 56%) - 0.6 kg (3 large bars),
• oil "Peasant" - 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we will select containers: they will need 2, of such a volume that one is immersed in another, but at the same time, water poured into a large container should not be poured into a smaller one.

So, we set the containers, pour a little water into a large one and put it on fire. When the water heats up properly, melt the butter - it melts easier and faster. Gradually add finely chopped chocolate to liquid butter. Stir continuously, because the mixture thickens quickly and begins to burn near the walls. When all the chocolate has melted and the glaze has become homogeneous, it is ready.

Thus, a mirror chocolate glaze is obtained from butter and chocolate. However, this is a fairly high-calorie product.

As you can see in the photo, when decorating cakes with such chocolate icing, it shines very beautifully:

Chocolate glaze from cocoa and sour cream

Ingredients:

• sugar - ½ cup;
• sour cream with a fat content of at least 20% - 150 g;
• vanillin - 2 sachets;
• cocoa powder - 4 tbsp. spoons.

Cooking:

Since it is not recommended to warm up sour cream, it is better to grind sugar into powder - this way it will dissolve more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add sour cream little by little to avoid lumps. Mix thoroughly until a smooth, shiny, homogeneous mass is obtained. You can use a mixer, then the chocolate icing for the cake will turn out more airy.

You can make a rich glaze by adding cocoa to the chocolate - this recipe is suitable if you could not find chocolate with a high cocoa content. We will tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa glaze

Ingredients:

• mirror chocolate glaze;
• cocoa powder - 4 tbsp. spoons;
• sugar - 1/3 cup;
• milk - ½ cup;
• black chocolate - 1 bar;
• butter - ¼ pack.

Cooking:

Heat the milk, dissolve the butter with it. Gradually add the chocolate chips, cook until the ingredients are completely combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Rub until sugar dissolves. This chocolate icing for decoration should be applied very hot.

Light chocolate icing for decorating cakes and desserts

What to do if you need to decorate a dessert, but at the same time you want fewer calories. To do this, you need to cook a light cocoa glaze.

Ingredients:

• sugar - 1 cup;
• water - 0.5 cups;
• cocoa powder - 2-3 tbsp. spoons.

Cooking:

To cook this icing for decorating desserts with chocolate, first of all we prepare the syrup: pour sugar into hot water and cook the mixture over low heat for so long to get a drop that does not spread on the nail. As soon as the syrup is boiled, gradually introduce cocoa, carefully grinding it with liquid. Quickly enough, sugar will begin to crystallize at the walls. If you do not grind the mass, it will burn, so be careful and careful. The glaze hardens quickly, so it must be applied warm.

It is not necessary to boil the cream to decorate the dessert. If the cake contains jelly, the hot chocolate layer should not be applied. In this case, we will prepare the glaze without heat treatment.

How to make chocolate fudge to decorate a cake

Ingredients:

• 75 g softened butter or margarine;
• 225 g of powdered sugar;
• 3 art. l. water;
• 2 tbsp. l. cocoa.

To make chocolate fondant, mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, chill.

Mix butter and powdered sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.

Lubricate the cake with chocolate decoration prepared according to this recipe and decorate in accordance with the theme of the holiday.

How to melt chocolate for cake decoration

To make a product or decoration out of chocolate, it must be prepared, that is, melted. There are several nuances in how to properly melt chocolate to decorate a cake. You can use several methods.

First way how to melt chocolate for decoration - use the microwave, it's very simple.

Second way how to melt chocolate to decorate a cake - use a water bath. To do this, the container with chocolate must be placed in a saucepan with hot (not boiling!) Water.

Third way how to melt chocolate for decoration - use a double boiler. You can melt chocolate in it too.

Fourth way - oven. Heat it up to 60-70 degrees, place a container with chocolate there for 10-15 minutes. The fifth way is a steam bath. The container with chocolate must be kept over boiling water.

A liquid mass is not always required, so the process will need to be controlled.

Chocolate does not like sudden changes in temperature, so do not start melting it cold. Wait for the product to warm up to room temperature.

The melting point of white or milk chocolate is 45 degrees. But bitter dark chocolate will melt only at 50-55 degrees Celsius.

How to make chocolate lace patterns to decorate a cake

Openwork drawings are a great option for decorating a cake.

You will need a brush (it is better to purchase a special culinary one, it is easy and convenient to work with it), a pastry bag or a plastic bag, dark and white chocolate.

To begin, you will need to cover the entire cake with the chocolate that you will use for the background (the other chocolate will be used to create the designs). To do this, melt it to a liquid state in any way. Brush over the cake using a pastry brush.

Let the glaze dry completely.

Start melting other chocolate. It should also be quite fluid.

Transfer the chocolate to a piping bag. You can replace it with a regular plastic bag by making a small hole in its lower corner.

Start creating! Draw various patterns, show your imagination!

Master class on making butterfly decorations for a cake

Prepare everything you need in advance: chocolate (you can use white and dark), cling film and a plastic bag (or pastry bag), a cutting board or any other hard surface.

What do we have to do?

Melt chocolate in any way until liquid, transfer it to a pastry bag (or plastic bag with a hole).

Spread cling film on a cutting board.

Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), then the decoration will be more spectacular.

When the drawing hardens a little, move it to the refrigerator until completely solidified.

Remove the jewelry from the refrigerator, carefully peel off the film.

Plant your butterflies on the cake.

Cake decoration with chocolate, hazelnut and cookie balls

Chocolate balls with nuts

Ingredients:

• cocoa 3 cups;
• sugar 1 glass;
• milk 3 cups;
• butter 150 gr;
• walnut 150 gr;
• shortbread 400 gr;
• coconut flakes 1 sachet;
• egg 1 pc.;
• cognac 1 tbsp. l;
• vanillin 1/2 tsp

Cooking:

To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and put on fire. Waiting for it to boil. Cool down.

Add egg, vanilla, cognac and beat well.

We chop the nuts on a coffee grinder (you can pre-fry, it's tastier) and add to the mixture.

Grind the cookies (here the meat grinder is your friend) and add to the mixture.

Mix well and form into balls. Each ball is wrapped in coconut flakes. Nice!

We spread the balls on a plate with a pyramid and send it to the refrigerator for 3-4 hours.

Bon Appetit!

Chocolate balls with cookies

Ingredients

• 250 g cookies;
• 150 g of dark chocolate;
• 50 g of oil;
• 2 tbsp. l. Sahara;
• 1 glass of milk;
• coconut flakes or colored dragee.

Chop cookies. Melt chocolate and butter in a water bath or microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Mix and make balls out of the resulting dough. Roll the finished balls in coconut flakes or colored dragee. Chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

A selection of photos "Decorate the cake with chocolate at home" clearly illustrates all the above recipes:

Chocolate chips for decorating cakes

If you grind chocolate on a grater, small strips, separated from the bar, twist into spirals and are perfect for the role of the top layer. Moreover, improvising with colors (black, milky and white), interesting combinations come out, and even whole edible pictures. Before you get to work, place the chocolate bar in a warm place, softening it a little. You can also create curls manually: you need to get used to cutting thin strips with a well-sharpened knife.

And for the sake of perfectly even chips, the technique will have to be corrected. To do this, you need ready-made chocolate icing, which must be applied in separate strokes on a corrugated surface and put in the freezer to harden.

When the mass hardens, carefully scrape off the mass and transfer to the cake. Don't stop the fantasy on a solid background. Works of art are also created from such small particles. It is important to attach chocolate cake decorations quickly so that they do not have time to melt on your fingers or stick to each other.

Chocolate cookie decoration

Ingredients:

• 1 part vanilla shortbread dough;
• ground cinnamon added to flour;
• 400 g of a mixture of different whole nuts;
• 175 g of plain chocolate, broken into pieces;
• 175 g milk chocolate, broken into pieces

Preheat oven to 180°C. Butter the base and sides of 2 low pans and line each with a sheet of parchment. Oil the paper.

Divide the dough between the molds and tightly pack it into the molds. Sprinkle with nuts so they are evenly distributed. Press them into the dough with your hands to hold them firmly.

Bake for 40 minutes until the nuts and edges of the cakes are golden. Carefully remove them from the molds and place them on a wire rack.

Melt milk and dark chocolate in separate bowls over pots of boiling water. Leaving the cookies on the paper, carefully cut each cake into 2 cm wide strips.

Arrange the pieces on a wire rack so that they are 1-2 cm apart and drizzle the melted dark chocolate with a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place for the chocolate to harden. Cut each strip in half lengthwise.

Chocolate chip cookies can be stored for up to a week in a tightly sealed container.

Recipe for pouring chocolate figurines for cake decoration

Such figures can be poured from melted chocolate using the generally accepted casting technology. Just enough to be in shape. We purchase silicone molds of the desired theme in the department for confectionery creativity and fill them with melted chocolate, cool, cool to a solid state, remove from the molds, turning them inside out. If you do not need large chocolate products, pour thinner layers of chocolate into the molds. After pouring, smooth the surface with a thin spatula or table knife.

In the absence of volumetric bulk molds, you can use curly recesses, which we usually use to mold cookies or gingerbread. Lay a sheet of parchment paper on a flat tray, set the molds and pour chocolate into them with a layer of the thickness you want, trying to get into the center of the recess so that the chocolate does not stick to its sides above the intended layer. When using recesses, it is better for the chocolate mass to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the recesses on the parchment. After cooling the chocolate figures to a solid state, carefully squeeze them out of the cut-out forms, cooling the hands and putting on gloves so as not to leave fingerprints. Until the figurines have completely hardened, they can be additionally decorated - applied with a knife or a special cutter, notches, or pressed through with a mesh, other textured objects, according to the intended decor. Anything you press on the surface of the chocolate will leave its mark on it. Such massive chocolate figurines are used in confectionery compositions if they are expected to be picked up, for example, to fill baskets or to create a volumetric center of the confectionery composition.

And in conclusion, another video "How to decorate a cake with chocolate", which will help you cope with this difficult task perfectly: