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