Simple Chocolate Decorations

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of Cocolat: Extraordinary Chocolate Desserts (Warner Books, 1990) and Chocolate and the Art of Low-Fat Desserts (Warner Books, 1994), has devised these simple methods of creating chocolate decorations. hocolate decorations give cakes and other desserts an especially professional and attractive appearance. It often seems, however, that these decorations are too difficult for most home cooks to master. No longer. Chocolate expert Alice Medrich, author

Fine Chocolate Shavings

t takes less than three-quarters of an ounce of chocolate to coat the side of an eight- or nine-inch cake, and a fraction of that to decorate just the bottom edge of a cake. Shavings may be used on both refrigerated and roomtemperature desserts.

Thick Chocolate Shavings

ilk chocolate and white chocolate are softer than dark, so they yield larger shavings with less warming.

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1. Hold a sharp paring knife against the flat side of a bar of chocolate at a 45-degree angle and scrape toward you, anchoring the bar with your other hand.

1. Warm a bar of chocolate in one of these ways: letting it sit in a warm kitchen; rubbing it with the heel of your hand; setting it briefly under a desk lamp; or sweeping it with a hairdryer (shown here), taking care not to melt the chocolate.

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2. Transfer the shavings to a plate by sliding a metal frosting spatula (or pancake turner) under them. Do not pick them up with your hands, as they will melt almost instantly.

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2. Hold a knife blade at a 45-degree angle to the chocolate and scrape toward you, anchoring the bar with your other hand. This action yields thick, sturdy shavings.

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3. To apply, hold the dessert over the plate of chocolate shavings. Using the spatula, lift the shavings and gently touch them to the moist or sticky side of the dessert, letting the rest fall back onto the plate. Continue until you achieve the desired effect.

3. Pick up the shavings with a toothpick and transfer them to the dessert.

16 Cooks Illustrated March/April 1996

ILLUSTRATIONS BY JUDY LOVE

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Chocolate Shards

ltrathin pieces mean a little goes a long way. But these tiny pieces will melt at room temperature, so use them only on desserts that will be served immediately or kept refrigerated until serving time. Before you begin, microwave chopped chocolate on medium (50 percent) power or melt it in a water bath or double boiler, stirring frequently until it is completely melted and smooth.

Chocolate Splinters
his technique yields long, narrow shapes with a little curve to them instead of flat shards. Use as an alternative to chopped or shaved chocolate.

1. Using a spatula, spread the melted chocolate on a sheet of waxed paper.

1. Melt chopped chocolate, as you would for shards. Tear off several square sheets of plastic wrap. Use a small spatula to spread a 21 2 -inch-wide band of melted chocolate, slightly thicker than paper thin, down the center of a sheet of plastic wrap. It is not necessary to spread very neatly or to the exact width.

2. Cover the chocolate with another sheet of waxed paper; spread it with a rolling pin until very thin. Refrigerate it for at least 1 hour or until needed.

3. Remove the chocolate from the refrigerator and peel away the top sheet of waxed paper. Slide a thin spatula under the chocolate and break it into irregular pieces.

2. Use the fingers of both hands to pinch and gather the plastic on both sides of the chocolate into tiny pleats so the chocolate-coated plastic becomes 3 pleated as well. The chocolate pleats can touch one another. Continue to spread and pleat more sheets as desired, then refrigerate them for at least 1 hour. 3. Remove and pull the pleated plastic flat. Splinters will pop up and off the plastic. If they stick or melt, refrigerate the remaining plastic sheets longer, or freeze them to speed up the process.

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Chocolate Curls
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o simplify the challenging and time-consuming traditional method of making chocolate cigarettes or curls, Medrich has created a chocolate mixture that is simple to make and easy to work with. To make the mixture, place six ounces of finely chopped semisweet or bittersweet chocolate (not chocolate chips) and one tablespoon of vegetable shortening in a small heatproof bowl. Set the bowl in a pan of barely simmering water and stir constantly until the mixture is melted and smooth.

1. Line a 53 4 -inch by 312-inch loaf pan with plastic wrap. Scrape the chocolate mixture into the pan and chill it for at least 2 hours, or until it is firm.

2. Remove the chocolate from the refrigerator and lift the plastic to remove the chocolate from the pan. Let it stand at room temperature for 10 to 15 minutes to soften the chocolate slightly.

3. Cut the chocolate lengthwise to form two long bars no wider than the length of the cutting blade of a vegetable peeler.

4. Scrape the chocolate firmly with the peeler to make curls and cigarette shapes. If the curls splinter or crack, the chocolate is too cold; wait a few more minutes and try again. If the chocolate becomes too soft, put it back in the refrigerator to harden. Handle the curls with a toothpick to avoid fingerprints.

Note: Wrapped tightly or placed in an airtight container, curls and unused chocolate can be stored indefinitely in the refrigerator or freezer.
March /April 1996 Cooks Illustrated 17