Chocolate Series | Piping Chocolate Decorations

Once you know how to fold a paper cone, piping decorations using chocolate can be a lot of fun. Half fill the paper cone with tempered chocolate and snip the tip off with scissors. Snip less of the tip off to achieve a finer thread/stream of chocolate, or more to obtain a thicker one. It is best to snip off a little at a time until you obtain the result you want.

Secure a large piece of clean parchment to a working surface by weighing the corners down so it doesn't slip around. Begin to pipe, keeping the top part of the paper cone folded at all times so that the chocolate doesn't ooze out of it. Apply even pressure, while bearing in mind that the heat from your hands could throw the chocolate out of the tempered range. This is one of the reasons that it is best to work with small amounts at a time, ensuring you only handle it for short periods.

Fine piping takes lots of practice. Here I am messing around to show that anything can be done. These aren't the fanciest decorations, but once set, these can be stood upon or stacked on any kind of dessert to give an added touch.

Here is a close-up to show that well-tempered chocolate does contract as it sets. The edges of the decoration actually lift off of the paper. If you want to prevent a decoration from curling, you will need to place something of a suitable and even weight on top of it. Don't do this until the chocolate has set though, or you will mush your design. Once set, cover it with a piece of parchment, and apply a light weight on top overnight. Chocolate can take up to 24 hours to fully set/contract, so don't be tempted to take the weight off early. This applies to all things chocolate that you want to keep flat.

Obviously, the finer the piping, the more fragile the decorations will be. Once the paper cone is empty of chocolate, dispose of it. It cannot be re-used.

Related posts:

• Chocolate Series | How To Dip Chocolates by Hand
  
• Chocolate Series | How To Temper Chocolate
• Where to Find Pastry and Chocolate-Making Supplies
• Chocolate Series | The Simplest Way to Finish the Simplest Truffles
• Chocolate Series | How to Make a Simple Ganache
• Cleaning Up Hardened Chocolate The Easy Way

Tagged as: [ basics chocolate decorations howto pastry piping techniques temper tips ]

Sugar Work | How to Spin Sugar

When it comes to serving dessert, wow your guests with a little spun sugar. Here is another technique for decorating with caramelized sugar. It can get a little messy but it is worth it.

You will need the following equipment:

• small stainless steel pot suitable for the amount of sugar you are working with
• bowl of ice water that your stainless steel pot can easily fit into
• approximately 1 cup of sugar (or more, depending on how much you want to make)
  
• wooden spoon
• 2 chopsticks
• tape
  
• 2 forks or a cut wire whisk (see photo below)
  
• sheet pan
• 1 large piece of parchment

Set up:
1. Overhang each chopstick on the countertop, approximately 6" apart. Secure with tape.
2. Place the sheet pan on top of the chopsticks to weigh them down.
3. Place the large piece of parchment on the floor directly underneath the chopsticks. This catches excess sugar and helps with the clean up.


Prepare the caramelized sugar by following the same instructions posted here: How to Make Dry Caramel. Remember to use caution when working with molten caramel.

When the caramel is cool enough to form a fine thread, hold the forks (backs facing each other) and dip them into the caramel. Alternatively, you can use a cut wire whisk. Using a quick flicking motion with your wrist, drizzle the caramel so it drapes over the two chopsticks. Repeat this step over and over again until the desired amount of caramel has been spun.


Once the caramel is spun, it is cool enough to handle. You can pick it up and wrap it gently into a loose ball or shape it as you see fit. In humid conditions, spun sugar can melt easily so use it quickly or store in an airtight container. Once again, be careful and have fun.


For a few additional pictures, click here.

Tagged as: [ basics caramel decorations howto recipes spinning sugar techniques ]

Sugar Work | How to Make Decorative Caramel-Coated Nuts

This is a simple way to dress up your next plated dessert. Depending on how many nuts you want to coat will determine how much dry caramel to make. Keep in mind, however, the larger the quantity of caramel will result in a mixture that will hold its heat longer and be easier to work with.

You will need the following equipment:

• a small stainless steel pot suitable for the amount of sugar you are working with
• bowl of ice water that your stainless steel pot can easily fit into
• approximately 1.5 cups of sugar (or more, depending on how much you want to make)
  
• wooden spoon
• wooden skewers
  
• tape
• a large piece of parchment

Set Up For Nuts (if desired, nuts can be roasted in advance for added flavor):
1. Insert a skewer into each nut gently to avoid breaking it but far enough into the nut so it is held in place.
2. Without severing, bend the top 1-2" of the skewer to form a right angle.
3. Tear the pieces of tape for each skewer and have them ready to secure the skewers to your countertop after dipping.
4. To catch the dripping caramel, place the large piece of parchment on the floor directly underneath the countertop area where you will be taping the skewers.


Note: You must use caution whenever you attempt to make caramel. Caramel is extremely hot and can cause very serious burns. If you get any caramel on your skin, DO NOT, try to pry it off. You will injure yourself very badly. Run cold water over the caramel/burn and the sugar will gradually release. Seek medical attention if necessary. Always have a first aid kit handy.

How to Make Dry Caramel:

1. Place the stainless steel pot on the stove on medium-high heat. Put approximately 1/2 a cup of sugar into the pot. As the sugar begins to melt stir it gently with the wooden spoon. Gradually add the remaining sugar so that the entire mixture continues to melt.


2. Once all of the sugar has melted, it will start to take on an amber color. If you lift up some of the caramel with your wooden spoon and let it drizzle off of the spoon back into the pot, you will be able to gauge the color of the caramel better. The darker it gets, the more bitter the flavor - don't let it get too dark.

3. When the desired color of caramel has been achieved, place the pot gently into the cold ice water bath for a couple of seconds to stop the cooking process. Remove from pot the ice bath.


4. Wait a couple of minutes for the caramel to become a bit thicker as it cools. If it is too hot/runny, you will not be able to create a thread of sugar that extends from each nut. Lift some of the caramelized sugar up with a spoon to see what stage you are at.


5. Once the caramel is cool enough, gently immerse the nut into it. Pull out the skewer and let the caramelized sugar drizzle to form a thread. Tape the skewer to the countertop so that the nut is hanging directly over the parchment, allowing gravity to pull the excess of caramel down. If your caramel becomes too thick, you can thin it out by briefly returning the pot to the heat.



6. Once the caramel is completely cool and hard, you will be able to gently pull the nut from the skewer. The thread is extremely fragile. Store in a dry container. In humid conditions, the sugar will break down quickly, therefore, plate as soon as possible.


Tip: Trying to clean a pot full of hardened caramel is near to impossible. For easier clean up, immerse the pot in warm water until all of the sugar dissolves or fill the pot with water and bring it to a boil on the stove.

More decorative sugar work to come!

Tagged as: [ basics caramel decorations howto nuts sugar ]