About Chocolate & Chocolate Decorations
From: Maria, Mississipi, USA
Comments: Chocolate beans come from between 20 degrees North to 20 degrees South from Equator.
The secret to pure chocolate:
Chocolate beans are cleaned before being broiled to bring out all of the flavour. The shell is then broken-up to find the 'almond', made of 50% cocoa butter [a substance that, because of its fusion capability] will give chocolate its unique texture. 'Almonds' are then ground, using a special thermal process; liquid cocoa is then obtained, from which liquid cocoa butter is easily extracted.
IngredientsPreparation
Chocolate Coated Fruits
  • Whole tiny fruits or segments,
    such as drained and dried cherries, fresh mandarin-orange segments, fresh grapes...
  • Melted chocolate
  • Melted lighter chocolate [optional]
  • Icing [optional]
Chocolate 'Leaves'
  • Melted chocolate
Chocolate 'Curls'
  • Melted chocolate
Chocolate Coated Fruits
  • Using a toothpick, dip each tiny fruit or fruit segment into melted chocolate.
  • Arrange onto wax paper, to harden.
  • If desired, using a pastry bag with a small tip, decorate hardened chocolate coated fruits with melted lighter chocolate or icing.
Chocolate 'Leaves'
  • Pour melted chocolate onto wax paper, into a thin layer; leave to harden.
  • Using a cookie cutter, cut small leaves.
  • With the tip of a pointed knife, draw 'veins' onto leaves.
  • Keep refrigerate until ready to serve.
  • Use to decorate any dessert, just before serving.
Chocolate 'Curls'
  • Pour melted chocolate onto wax paper; leave to harden.
  • Using a very sharp knife, grate top of chocolate layer, creating long delicate curls, usually used to decorate larger cakes.
    or
  • To get smaller curls, grate a narrow side of a thick chocolate bar onto the unique-grater on the narrow side of a vegetable grater.
  • Usually used to decorate cakes and whipped cream topped desserts.