I need advice regarding melting chocolate, what to add and any help you can give. I have a bride who wants coloured white chocolate slabs placed around each layer of her cake. (Picture attached) Also the chocolate curls/flowers. How to do them. I need them to be uniform thickness and clean cut edges. I have done melted chocolate before but these have to be so neat and tidy. How to cut them. I do have a mould but really think it is a bit thick. Are there any topics on here that I could read. Did have a search but no much luck. Some of you members come up with a mine full of information. Thanks Briarview.
Well, the ruffles look like modeling chocolate, not straight chocolate. It can be rolled and molded like fondant. There are good recipes on this website in the recipe section.
For the panels, I'd probably spread a mostly even layer of chocolate on a smooth surface. Let it set up a bit, but not completely--maybe 30 seconds in the fridge? No more certainly. Then score with a sharp knife. Then let the chocolate firm up completely and remove from the surface. One side of the chocolate rectangles will have spatula marks, but the other side should be smooth and lovely.
maybe you can use your mold and not fill it all the way as a way to adjust the thickness? I think that way you can get uniform rectangles.
Modthyrth thanks for that. Is it just plain compound chocolate I use or should there be something added to it.
Mendhigurl. I have two done as we speak. Should there have been something sprayed in the mould before. Yes I have done one half way up and then gave them a tap on the desk and will see how I can get them out.
Any more ideas out there? I know there are lots of posts to read and it is no wonder I spend so much time here. So much info!The different times make a difference so I am sure someone else will read this post. Time here is 4.29pm Sunday. Just want to see what time it comes up in the post.
I would suggest adding vegetable oil to the melted white chocolate, it acts the same as cocoa butter but isn't nearly as expensive. I use about 1 Tablespoon oil to 1 lb. chocolate. It makes the chocolate less brittle and it will curl better for you, and you won't have to temper the chocolate. It also gives some shine to the finished decorations. For the squares, to get them perfectly even you would need a mold, but you can do as suggested above. If they aren't perfectly even they will just look a bit rustic rather than tailored. For the curls, this works quite well. Turn a metal cookie sheet upside down, spread the melted chocolate evenly over the bottom. Not super thick but not so thin that the metal of the pan shows through. You can let it set up naturally at room temperature or just chill it in the fridge for a few minutes. You want to be able to touch the chocolate and not leave a fingerprint, but it should not be completely cold either. I use a bench scraper or you could use a plastic handled metal wallpaper scraper. Hold the scraper at about a 45 degree angle with the blade just going underneath the set chocolate, push away from yourself. The faster you push the tighter the curl. I like to make larger, less rigid curls, and I do that by pushing the scraper away in an arc rather than straight away from myself. Lift each one off as they get to the size you want, set them on a parchment paper lined cookie sheet and refrigerate, keep going until you use up all of the chocolate on the sheet and then repeat if you need more curls.
Thank you ShirleyW. for your help. I do have a mold but I thought they were a bit thick but they are in the picture. I did try to half full but you don't get the sharp edge that I want. I have 70 of these to make as I have done a template around the cakes. I know you have to be careful and not leave fingermarks on the chocolate. Food gloves may be the answer. I will give it a try. Wedding not until 5th Jan so will be able to practise. Thanks
A member, cakesunlimited, has a great chocolate wrapped cake. I love it! Maybe if you PM her, she can give you some advice. There is a picture of her cake in the galleries.
I make cakes like this often. I don't know how to do the part on top I usually use fruit but for the side its not as hard as it looks. I melt my white chocolate chips (I use nestle) in the microwave for 30 seconds at a time and mix each time. After it is melted I spread it on wax paper as thick as I want it. I let it dry sometimes overnight and comeback and cut it with a pastry cutter or a pizza wheel. Sometimes I make it in advance and put it in a tupperware on layers of wax paper to use later. I dont add anything to my chocolate unless you want to color it. Hope this helps.
Karrie
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