Decorations

Chocolate decorations

Chocolate fans

Preparation

Needed:

• marble at room temperature (20°C)
• triangular palette knife 
• tempered chocolate 
• stainless steel plate supplied with paper

Step by step

1. Temper the chocolate and pour some of it on to the marble. 1

2. Spread the chocolate out thickly and evenly with the triangular palette knife. 2

3. Allow the chocolate to harden until it feels dry to the touch (not too long!).

4. Trim the edges of the chocolate with the side of the palette knife and scrape them away.

5. Stick the palette knife under the chocolate layer at a slight angle. Push the broad palette knife quickly and firmly forwards and then slightly backwards. During this movement hold the chocolate with a finger against one side of the palette knife. 3

6. This creates a corrugated fan with one short and one wide side. Scoop this up and lay it to harden on the paper. Allow to harden further. These fans look good on the edges of pastries or cakes or when used as chocolate decorations on a dessert plate. 4

Basically all Carma Couverture are suitable for decorations