Saturday, March 13, 2010

beautiful chocolate creations

At my baking class tonight, we focused on making beautiful designs in tempered chocolate. Tempered chocolate is different than melted chocolate, as it will set up and harden nicely, with a shine and a crisp snap. It is perfect for making candies, or dipping strawberries or other treats, making bark and more. For this class, I wanted to focus on some creative accent items that could be made.

Now, as a disclaimer....I tried to cram 3 different items into one, 1.5 hr. class. It did impact quality, a bit, but I felt it was more important to show off a variety of here we go....

The first item, is some decorative chocolate curls. These are perfect for topping desserts...a cake, cupcake, ice cream sundae.

We used the blue flower transfer sheet, but there are many options (several floral designs, pink polka dots, squiggly lines, checkers, hearts, pumpkins, firecrackers and more!). They are printed on the sheet in cocoa butter..they are simple to use, and edible.

We then took tempered, dark chocolate, and spread it onto the sheet.

Once it starts to dry (you can tell by the matte finish that replaces the wet shine)

You can then take a knife and make strips

Then you will take and roll up the sheet, and place it in the refrigerator (seam down), for approx. 15 minutes.

Now...I made the mistake of making strips in both directions, and making them too the outcome was not exactly curls, but smaller pieces of chocolate...but you get the idea, and all of them were dark chocolate, with blue flowers on one side. They would be a beautiful accent for any dessert.

Texture designs
Our next decorative treat, was a white chocolate bark with a dark chocolate design. We used a textured transfer sheet. Instead of having a cocoa butter design, it has a raised imprint, that leaves a 3 day effect. You can use it with one type of chocolate, or use two different colors, like we have done here.

We laid out the sheet, and added some tempered dark chocolate;

When you spread the chocolate, it will fill in the indents of the design.....beautiful!

We placed it in the refrigerator for about 10 minutes, to make sure the chocolate had solidified, we dont want it to run with the white chocolate.

We then added tempered white chocolate, and spread it across the sheet.

It was the refrigerated for about 10 minutes, so the chocolate would set up.

This could be kept as a solid piece of chocolate, but we decided to use a cookie cutter to make a round would make the perfect accent for a dessert.

We then placed it back into the refrigerator to harden up completely.

I dont have a picture of the medallion itself, but here is the chocolate that was cut around it. You could cut out any shape of accent, or you could break it into pieces. While we have made this as a white bark with brown design, you could use it as a dark bark with a white design....or get creative, and use a colored (white + candy coloring) design on a white or brown chocolate. Whatever your color combination, it is an elegant accent.

Chocolate tulip cups
This final project is SO easy, and has an incredible WOW factor. We made chocolate cups, using tempered chocolate and a balloon. There are many variations on this....but with Easter around the corner, I thought a beautiful tulip design would be perfect.

Make sure to clean off the balloon before using. Do not submerge it into water, as liquid will ruin the tempered chocolate...rather wipe off the exterior, and make sure it is completely dry.

We had some white tempered chocolate left over from our previous textured medallion. If I had more time, I would have tempered more chocolate, because these tulip cups would have been much better with more, thicker chocolate. However, you still get the idea...

Place the balloon in the chocolate. You can dip straight in, but for the tulip look, you will rock the balloon back and forth, and side to side.

Set the balloon on parchment paper, so that it can set up. Place it in the refrigerator to completely solidify (15 minutes)

Imagine how beautiful this cup would look, filled with mousse, fresh fruit, or even jelly beans. Your guests will be impressed with the gourmet look, they dont need to know it was so quick and simple!

If you want to add color or a design, you could add a second color of tempered chocolate...just add to the bowl, before dipping the balloon.

If you have any questions about how to make these items, feel free to contact me at

Remember, the tempering unit is 67% off for the month of March only. Now is the time to get this fun tool, which will allow you to make gifts and fun entertaining treats for all occasions.


  1. Okay. I found you @ GrandmaJ's blog...HAD to visit here if nothing else but to just fantasize...

    I gave up chocolate for Lent!

    Beautiful blog here. ;)

  2. Kim, great tips. I can't BELIEVE it took me SO LONG to stumble on your blog.
    Choc. Val in FL

  3. Hi Kim,
    I thought maybe you could call your mess-up curls..confetti!! It looks good, but mostly it tastes good! Can I also maybe get info on how to do a baing class. I am a new Chocolatier in AZ and would love to hold classes to get my name out more! Any and all information would be wonderful.
    Sweet Blessings,
    Dira Reeves #9290


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