Easy Chocolate Decorations

Chef Christophe Rull shows us how to make easy chocolate decorations including chocolate curls, circles, squares, and a beautiful golden chocolate tiara!
chocolate decorations

Making simple chocolate decorations is one of the first things a pastry chef in training learns (right after learning how to properly temper chocolate). Today Chef Christophe is going to show us how to make simple chocolate shapes, chocolate curls, and a beautiful chocolate tiara!

Chef Christophe has so many great tips and tricks for you in this blog post like how to clean your surface without water, and the best way to get gold dust to stick to chocolate! I can’t wait for you to see them! So let’s get our tools together and let’s get started!

 

Tools & Equipment Needed

  • EZ Tempering Machine
  • Chocolate Warmer
  • Offset Spatula
  • Acetate Sheets
  • Tiara Template
  • Circle Cutters
  • Cake Comb With Teeth (for chocolate curls)
  • Bench Scraper
  • Small Paring Knife
  • Piping Bag (for tiara)
  • 6″ cake dummy or coffee can
  • Grand Marnier (alcohol)
  • Gold Luster Dust
  • Airbrush
  • Tape

If you haven’t watched Christophe’s video on how to temper chocolate with the EZ Temper machine, you’ll want to watch that first.

No tempering machine? No problem! You can temper your chocolate in the microwave or use the traditional seeding method to get your chocolate tempered.

How To Make Chocolate Circles

  1. Prepare your tempered dark chocolate and keep it in the warmer at 89ºF (32ºC). The working temperature for both white chocolate and milk chocolate is between 82ºF and 86ºF (29ºC and 30ºC).waring chocolate warmer
  2. Place your acetate on top of your work surface.
  3. Spread your tempered chocolate over your acetate sheet very thin and as evenly as possible with your offset spatula. spreading chocolate on acetate with an offset spatula
  4. Pick the acetate up carefully and move it over to detach it from the chocolate that went over the edges.
  5. After a few minutes, the chocolate will begin to lose it’s shine and look matte but is still soft.
  6. Now is the time to use your circle cutter to cut some shapes. Work quickly. cutting circles out of thin chocolate
  7. You can also use a knife to free-hand shapes or use different size cutters.
  8. Place the acetate and chocolate in between two pieces of parchment paper and sandwich between two sheet pans to fully crystalize. (About 10 minutes in the refrigerator.) This is to prevent the chocolate from curling. chocolate on acetate between two sheet pans
  9. Clean your surface with a bench scraper, not water so you do not contaminate your surface.
  10. Carefully peel the acetate off the back of the squares and handle them with gloved hands so that you avoid leaving fingerprints.chocolate circles on a tart

How To Make Chocolate Squares

  1. Prepare your tempered chocolate and keep it in the warmer at 89ºF (32ºC)
  2. Place your acetate on top of your work surface
  3. Spread your tempered chocolate over your acetate sheet very thin and as evenly as possible with your offset spatula.
  4. Pick the acetate up carefully and move it over to detach it from the chocolate that went over the edges.
  5. After a few minutes, the chocolate will begin to lose it’s shine and look matte but is still soft.
  6. Use a ruler to cut the lines in the chocolate to make your squares. cutting chocolate squares on acetate with a knife and ruler
  7. Place the acetate and chocolate in between two pieces of parchment paper and sandwich between two sheet pans to fully crystalize. (About 10 minutes in the refrigerator.) This is to prevent the chocolate from curling.
  8. Clean your surface with a bench scraper, not water so you do not contaminate your surface.
  9. Carefully peel the acetate off the back of the squares and handle them with gloved hands so that you avoid leaving fingerprints.removing chocolate squares from acetate

How To Make Chocolate Curls

  1. Prepare your tempered chocolate and keep it in the warmer at 89ºF (32ºC)
  2. Place your acetate (6″X18″) on top of your work surface
  3. Spread your tempered chocolate over your acetate sheet very thin and as evenly as possible with your offset spatula. spreading tempered chocolate on acetate with an offset spatula
  4. Use your cake comb to remove some of the chocolate from the acetate and make lines.using a cake comb to scrape lines into chocolate on acetate
  5. Pick the acetate up carefully and move it over to detach it from the chocolate that went over the edges. holding acetate with lines of chocolate on top
  6. Wait for the chocolate to lose it’s shine and look matte but still soft
  7. Carefully twist the acetate over onto itself. twisting chocolate on acetate
  8. Let it fully crystalize (5-10 minutes)twisted acetate with chocolate
  9. Carefully peel off the acetate from the curls. Some will break and that is normal and to be expected. peeling acetate off chocolate curls
close up of chocolate curls

Now you can add the curls to the top of your tarts or cakes!

chocolate curls on a tart

How To Make A Chocolate Tiara

  1. Prepare your tempered chocolate and keep it in the warmer at 89ºF (32ºC)
  2. Place your acetate over your tiara template and tape it down so that it doesn’t shift.
  3. Pour your tempered chocolate into your piping bag and snip off the tip, not too big! adding chocolate to a piping bag
  4. Pipe the chocolate onto the acetate, following the lines of the template. piping chocolate into a tiara shape
  5. After your chocolate loses it’s shine but is still soft, you can tape the tiara to the styrofoam dummy to give it a curve.taping the chocolate tiara to a styrofoam dummy
  6. Allow the tiara to fully crystalize in the fridge for 5 minutes.
  7. Mix 1 Tablespoon Grand Marnier and 1 tsp super gold dust together. Grand Marnier makes the gold stick to the chocolate really well so that it doesn’t rub off! So cool!adding grand marnier to gold powder
  8. Add the gold mixture to your airbrush and spray your chocolate tiara. adding gold mixture to an airbrushairbrushing a chocolate tiara gold
  9. Very carefully remove the styro from the paper by lifting the paper, not lifting the chocolate.
  10. Bend the acetate off the back of the tiara carefully to release it from the acetate. removing the chocolate tiara from the acetate
  11. Now you can place the tiara on top of the cake! placing a chocolate tiara on top of the cake

There are so many fun ways to make tempered chocolate decorations and we’re barely scratching the surface. we’ve got more fun chocolate projects coming to you from Chef Christophe so let us know in the comments what you want to learn!

More Chocolate Recipes & Tutorials

How to temper chocolate with the EZ Temper machine

How to temper chocolate the easy way

6 Easy chocolate decorations

How to make hot chocolate bombs

Chocolate covered strawberries

Did You Make This Recipe?Leave a rating and tell me how it went!
chocolate decorations

Easy Chocolate Decorations

Chef Christophe Rull shows us how to make easy chocolate decorations including chocolate curls, circles, squares, and a beautiful golden chocolate tiara!
5 from 1 vote
Print Rate Never Miss A Cake
Prep Time: 15 mins
Cooling: 30 mins
Serves: 10 servings
Calories: 304kcal

Ingredients

  • 600 grams Chocolate https://www.cacao-barry.com/en-US/chocolate-couverture-cocoa/chd-p64ebpu/extra-bitter-guayaquil
  • 6 grams Cocoa Butter https://ifigourmet.com/collections/chocolate-products/products/cocoa-butter-1

Equipment

  • EZ Tempering Machine
  • Waring Chocolate Warmer
  • Thermometer
  • Acetate strips and sheets
  • Spatula
  • Piping Bags

Instructions

How To Temper Chocolate

  • Place your cocoa butter into the internal warmer of the EZ Tempering Machine the day before you need it. Let it warm overnight. If you don't have an EZ Tempering Machine, temper your chocolate using the traditional seeding method.
  • Melt 600 grams of bittersweet chocolate in the microwave or over a double boiler to 113ºF (45ºC) It's important to melt the chocolate to this temperature so that all the crystals in the cocoa butter are broken down properly and new crystals can re-form successfully.
  • Add in a few handfuls of tempered (chocolate comes tempered) chocolate to bring the temperature down. Stirring occasionally, cool your chocolate to 95ºF (35ºC).
  • At 89ºF (32ºC) add in 6-7 grams (1-2% of total chocolate weight) of your tempered cocoa butter paste from the EZ temper machine to the melted chocolate.
  • Stir and cool the mixture to 32ºF. At this point, the chocolate is tempered but make sure you do a test to make sure your chocolate is in temper before using it.
  • Carefully warm your chocolate to the ideal working temperature (usually found on the side of the bag if your chocolate is from Cacoa Barry) before using.

How To Make Chocolate Decorations

  • After you've tempered your chocolate, you can do almost anything with it! Make sure to keep it at the correct working temperatures for the type of chocolate you are using.
    Dark chocolate: 89ºF (32ºC)
    White and milk chocolate: 82ºF and 86ºF (29ºC and 30ºC)
  • Watch the video tutorial or read the blog post above for steps on how to make chocolate circles, squares, curls, and a tiara.

Notes

Chocolate Tiara Template
EZ Tempering Machine
Waring Chocolate Warmer
Cacoa Barry Chocolate
Cocoa Butter Drops
Thermometer
If you haven’t watched Christophe’s video on how to temper chocolate with the EZ Temper machine, you’ll want to watch that first.
No tempering machine? No problem! You can temper your chocolate in the microwave or use the traditional seeding method to get your chocolate tempered.
 

Nutrition

Serving: 1serving | Calories: 304kcal (15%) | Carbohydrates: 36g (12%) | Protein: 2g (4%) | Fat: 21g (32%) | Saturated Fat: 12g (60%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 174mg (5%) | Fiber: 3g (12%) | Sugar: 31g (34%) | Calcium: 14mg (1%) | Iron: 2mg (11%)
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