Decorations

Chocolate decorations

Piped figures

Preparation

Needed:

• paper or plastic foil
• paper piping horns Barry Callebaut CORNET-S
• tempered chocolate (dark, milk and white)

Step by step

1. Fold the paper piping horns and fill them with a tempered chocolate of one colour only. 1

2. First pipe motifs and figures onto the paper in one chocolate. 2

3. Allow to set very briefly and then add the details in a different tint of chocolate. 3 4

4. Allow to harden at room temperature (20°C). If too warm: allow to harden at room temperature first then place in a fridge (10°C). Very attractive on patisserie pieces, desserts. 5

5. To separate the paper: slide the fingers under the paper and pull the paper gently from below. That should loosen the figures without them breaking. Don't use a knife below the figures to loosen them. Also, don't pull on the paper too directly. The fine lines are all too easily broken.

Basically all Carma Couverture are suitable for decorations.