I am doing the cakes for my niece's wedding and she would like their monogram on the groom's cake. I am covering it with bittersweet ganache and thought that I would cut the monogram out of chocolate and just lay it on the top of the cake. I haven't ever done anything like this and have seen chocolate poured on marble, but can anyone give me suggestions? I don't have marble, so is there something else that I can use?
This site has solved all of my previous problems, so thank you in advance for your help with this one!
Martha
I've seen the letters made of royal icing and they looked great! I have never seem chocolate! Good luck - here is a bump!
I did one for a grooms cake (in my pics) Not the best ever done but it was easy and held up well. I just used chocolate chips and then put in freezer. Like I said I'm no professional and it didn't look the greatest but it worked and didn't soften at all.
you can use melted tempered chocolate or chocolate coating and pipe it like royal icing. It'll be a little more runny, so cut the tip really small, trace your monogram, and then keep retracing, to thicken it up. It's just like doing a chocolate transfer. That would be easier then cutting the letters out.
Thanks to you all for your advice. Do you pipe the chocolate out on wax paper or what? I'm also not sure about the "tempered" part. I could look for instructions, but I would rather just get an answer from someone who knows what she is talking about! 
Martha
you can pipe the chocolate onto parchment paper, or a clean plastic sheet, like those disposable cutting boards they had a few years back.
This is from the Scharffen Berger website...to provide a little more insight.
"Q: What is tempering? Why do you temper? How do you temper chocolate?
A: Tempered chocolate is chocolate that has been treated in such a way that its crystalline structure changes. The result is hard, shiny chocolate that snaps crisply when broken, feels dry to the touch and smooth in the mouth, will not bloom when kept away from heat, and melts at a specific temperature (1-2 degrees below normal body temperature).
Most chocolate you buy is already tempered. Chocolate can go out of temper. If you are making candy or dipping strawberries in chocolate, tempering is an important step. If you do not temper the chocolate properly, the coating may appear streaked and won't have that attractive snap when you bite into it.
To temper chocolate, first chop up the chocolate you want to temper. Save a few chunks for later in the process. Then, melt all but the few chunks of chocolate over a double boiler to 110 degrees. By melting chocolate to 110 degrees F, you dissolve all crystals and start from scratch.
Take the chocolate off the heat. Add the chunks of chocolate you held back and, stirring, let it cool to about 80 degrees F.
Reheat the chocolate using a flash method over the hot water in the double boiler. Heat it 3 to 5 seconds at a time, take it off the heat, put it back on, rather than just sitting the bowl back on top of the hot water, until the mixture reaches 91 degrees F.
At this point your chocolate should be well tempered. To test, spread a thin layer of chocolate on a plate and cool it. A fan helps at this stage. When the chocolate on the plate is cool, it should be hard, not sticky, and shiny, not streaked. If this is the case, your chocolate is properly tempered. If it is not, begin the process all over again."
I will be sure to post pictures once I get through.
Another quick tip if you would like a hunk of marble to work on, (though I completely agree with all of the above posts and I would definitely pipe the chocolate instead of "cutting it out") go to a local tile flooring shop and purchase a couple 12" marble tiles, they are wonderfull to work with chocolate and chocolate plastique on, and WAY cheaper than my marble counter top by a long shot!! LOL
I have been wanting to get a "hunk" of marble, but have been scared off by the cost of shipping. This is a fantastic idea!Quote by @%username% on %date%
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