Chocolate decoration plates
* hard plastic foil or silk screened foil (with printed motifs
in sugar or chocolate)
* triangular palette knife
* shaped cutting forms
* tempered chocolate
* stainless steel plate furnished with paper
Temper the chocolate and pour a portion of it onto the plastic foil or silk screen foil.
Spread the chocolate out evenly with the triangular palette knife.
Allow to harden very briefly at room temperature till the chocolate feels dry to the touch (not too long!).
Press the shaped cutting form firmly into the chocolate layer. Don't twist or slip but just push the moulds straight into the layer and remove. Repeat to make as many decoration plates as possible. Naturally, you can also cut out the desired pictures with a pointed knife.
Turn over the foil immediately and lay it with the chocolate layer down on a stainless steel plate covered with paper. The chocolate should still not be completely hardened so that the pictures don't tear loose from the foil.
Place in the refrigerator for 20 minutes or so to harden completely.
Remove the foil when the chocolate has set hard.
The foil gives the chocolate a particularly beautiful glazed finish.
All chocolates with a basic viscosity ():
Any chocolate with a basic viscosity () will deliver outstanding results. They have the right fluidity to create decorations with a perfect thickness. Above all, these basic types are very easy to work with.
Do you want to create fine, filmy decorations? Then you should choose the chocolate types with a higher (2% to 3% more) cocoabutter content. You can identify these by the number 2 or 3 before the basic code ().