CHOCOLATE DECORATIONS FOR CAKE RECIPES

Steps:

• pipe melted chocolate into a glass of near freezing alcohol
• be careful while removing the chocolate swirls

Steps:

• Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
• Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
• Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
• When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
• Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
• You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
• Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
• It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
• Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
• White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
• Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.