Easy Chocolate Decorations Recipes

Steps:

• There are a lot of little tricks to handling chocolate. I like to work on a marble surface because the marble is generally cold, which helps the chocolate set. I also keep my chocolate in a glass bowl, which retains heat well and holds the temper longer. One of the most useful things you can use when working with chocolate is acetate (plastic from the florist). It can be found in most art shops.
• To make dark and white chocolate cigarettes: Use a cake comb to create alternating stripes of white and dark chocolate. You can buy one at most cake decorating supply stores. Spread some white chocolate on a sheet of acetate in a very thin layer, about 1/16-inch. Draw the comb through the chocolate to create alternating lines. Return the excess chocolate to the bowl. When the chocolate stripes are firm but not hard, use an offset spatula to spread a 1/8-inch-thick layer of dark chocolate over the white chocolate. When the chocolate sets but is not firm, use a pastry triangle to create the cigarettes. Start about 11/2 inches from an edge and push the chocolate into a roll (it will form naturally). Apply even pressure.
• To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch. Use the pastry triangle to create fans by pushing the triangle through the chocolate in an arc. Use your finger to hold down one side as you push the chocolate toward the other.

Steps:

• In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.

Steps:

• To temper the chocolate, bring a few inches of water to a simmer in a medium saucepan. Fill a large bowl with cold water and add a few ice cubes; set aside. Combine three-fourths of the chocolate and all of the shortening in a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water.
• Turn off the heat under the double boiler. Let the chocolate sit over the hot water and melt, stirring it occasionally, until it reaches 100 degrees F. Transfer the bowl to the prepared bowl of cold water; stir in the remaining chocolate until melted and the chocolate drops to 82 degrees F. Place the medium bowl back over the simmering water until the chocolate reaches 90 degrees F. Remove from the heat.
• Lay the chocolate transfer sheets on a cool work surface with the design-side facing up (plastic-side facing down). Spread the chocolate into a thin and smooth layer on the chocolate transfer sheets with a small offset spatula. Set aside at room temperature until the chocolate is just set (the chocolate shouldn't stick to your fingers when touched), 10 to 15 minutes.
• Stamp shapes-without removing them yet-in the chocolate with an assortment of 1 1/2- to 2-inch cookie cutters, firmly pressing through the chocolate but not through the plastic. Place up to 2 sheets on the back of a baking sheet and freeze until firm, about 10 minutes.
• Place the transfer sheets chocolate-side down on a cool work surface. Peel off the plastic backing to reveal the pattern on the chocolate. Gently remove the chocolate shapes you stamped, then decorate the cupcakes with the shapes, as desired. Alternatively, wrap the chocolate decorations in plastic and freeze until ready to use.