Chocolate plaques and chocolate writing

Created by

  • Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK

Recipe components

Chocolate plaques

Place a sheet of plastic onto a board. Spread a thin 4mm layer of tempered chocolate on to a plastic sheet. Allow the chocolate to go touch dry and then cut into desired shapes either using a shaped pastry cutter or a ruler and knife. Place a sheet of silicon paper on top of the chocolate and then another board on top to stop the chocolate from curling up at the edge. Place into the refrigerator and allow to set. Remove the chocolate plaques from the plastic and then pipe as below, the celebration message on top.

Piping

IngredientsPreparation

Fill a paper pining bag with tempered chocolate- only fill it half way up, to make it easy to handle. Fold the open end of the piping bag to seal and always keep it closed using your thumb. To ensure smooth writing experience, always apply even pressure to the end of your piping bag. Only cut off a small amount of the tip so that you can write neatly.