5 mind-bending CHOCOLATE Decorations | How To Cook That Ann Reardon

5 mind-bending CHOCOLATE Decorations | How To Cook That Ann Reardon


Welcome to How To Cook That, I’m Ann Reardon
and today we’re making chocolate decorations that you can use on top of cakes or desserts
to take them from simple to stunning in a few seconds. This week’s Notification Squad shout-out goes
to Just Gemima. For your chance at a shout-out subscribe to
HowToCookThat and press the bell to turn on notifications and comment “done” below. For the regulars make sure you check out the
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choose one that you are familiar with the exchange rate for. They will ship to you whatever country you’re
in, where ever you are in the world for FREE. The first chocolate decoration we are going
to make is the wave. To make this cool effect spread some tempered
chocolate out onto a piece of bench-top that has been in the freezer overnight. If you have a piece of marble you can use
that – I don’t, so I am just using a piece of Corian benchtop that I got from a kitchen
place. It’s just an off-cut, you should be able to
get one of those from there. The chocolate going to set up really quickly
obviously because the bench top piece is cold. Then you want to cut down the sides and remove
those bits. Then cut the base off to make a straight line. Now cutting from the corner make a diagonal
so you have a long triangle. Pick it up off the cold and then form a wave,
just gently molding it with your fingers to bend it how you want it. This is that really magical moment when chocolate
is not solid and it is not liquid, it is at that point in between where it is starting
to set but it is still flexible so you can make these wave shapes. Once the chocolate does set completely it
will be firm and you can put it on your cake or dessert. To make a hollow chocolate ball like this
one, take a metal or marble rolling pin that has been in the freezer for several hours
and drizzle it with chocolate using your piping bag, making sure you go diagonally. So go one way diagonal, then turn the other
way diagonal and then straight up and down as well so that it’s got some strength to
it. And you just want to let the edges drip off
there. Leave that for just a few seconds then start
to loosen it off the rolling pin. Once the whole thing is free, lift it off
very carefully, put it on some non-stick baking paper and gently bend it around onto itself
so that the ends meet up and it forms a ball. This would look great if you hid something
special in the middle here let me know in the comments what you think would look good
inside. Then you’ll want to leave that in the fridge
to firm up. Using a similar technique you can also make
this inside out. Pipe some chocolate over a rolling pin. Now if you are using a metal rolling pin like
me it needs to go back in the freezer each time for a couple of hours. It just doesn’t stay cold enough because the
metal comes back up to room temperature very quickly. Give it a few lines up and down the rolling
pin as well for this one. Then wait a couple of seconds and loosen that
chocolate from the rolling pin like we did before. Then place a cookie cutter at one end and
roll it up. You can do so many things with chocolate when
it is in this magical bendy state, I love it. Slide it carefully onto a tray and place that
in the fridge to set firmly. Once it is set, just gently ease the cookie
cutter out of the centre and there it is. Next we have chocolate spirals. To make these spread your tempered chocolate
onto the piece of bench top that has been in the freezer. Then draw a straight line down each of the
edges to make it nice and neat. Then use a ruler to cut strips of the same
width. For all of these decorations we are using
real chocolate and that’s chocolate that contains cocoa butter. If you look at the ingredients on the packet
and it contains vegetable fat then it’s not real chocolate and it’s not going to work
in the same way as this does. You need to get some chocolate that has cocoa
butter in it and you need to temper it. I have a video called “Chocolate Secrets”
that I’ll link you to the end that shows you how to do that if you haven’t seen that one
yet. Lift up your strips, stacking them on top
of each other. Once you’ve got them all turn them onto the
side and then start to curl them from one end, just making a circle there and then spiralling
it around. And with the very ends of them just let them
fan out there. Place that in the fridge and then once it
is firm, you can leave it just like that or you can rearrange it by lifiting the middle
up, just give it a little bit of a jiggle there, and leave it sitting a little bit higher. Or you can take it out altogether and have
individual spirals on your desserts. Next for a Paper-thin Splat effect that you
can use either under your dessert when you’re plating or on top if you like. Place some baking paper onto a cake turntable
and add some tempered chocolate that’s been thinned down using a little bit of extra cocoa
butter. Spin the cake turntable as fast as you can… Making sure that you stop as soon as you see
it getting to the edges otherwise you’re going to splatter yourself and your kitchen with
chocolate. Once that’s set you can use it how you like. I’ve also got lots of chocolate decorations
in my other dessert videos like this chocolate spiral that I’ve shown you how to make. If you want me to re-film them and put them
all into the one chocolate decoration video let me know in the comments below and I’ll
do that for you. Make it a great week and I’ll see you on Friday.

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