Multi Colored Chocolate Lace Wrap (Solid)

chocolate-multi-colored-lace2

Here’s a step by step video on creating a solid multi-colored chocolate lace wrap with a floral design. Julia M. Usher created this video, and in it uses untempered couverture chocolate.

The video is below. But first, here are some handy tips if you are wanting to create lace wraps using untempered chocolate for your next project:

  • Use acetate rather than parchment paper. Acetate will give a shine to untempered chocolate; parchment will give it a dull look.
  • When choosing acetate, use the thinner sheets over the thicker ones. The thinner ones pull away from the chocolate lace much easier.
  • Any guidelines marked with a marker should be on the opposite side of the piping side (mark then flip over). This will avoid any transfer of marker onto the chocolate.
  • The length should be the cake diameter x Pi (3.14), adding an extra couple of inches to make up for the chocolate bulk and to ensure you have enough of the length to fully cover the cake.
  • Use untempered couverture, and quality brands of chocolate at that. Tempered chocolate will set up too fast as you are piping it and may be hard by the time you are done or even during piping.
  • The untempered chocolate should be melted slowly. Melting it too fast may make the chocolate seize.
  • The outline colors with any dark chocolate should be done first.
  • Start with darker colors in the project and work to light. That way, if you have leftover darker colors, you can mix in plain white chocolate to create the lighter colors so no waste and no having to create multiple extra shades.
  • If the chocolate isn’t flowing as smooth, add in a few flakes of Paramount crystals or cocoa butter to help loosen the chocolate to make it flow smoothly.
  • The chocolate lace wrap should be interconnected in some form when you create it so it is a continuous design and nothing falls out as you wrap it.
  • Partially set up the wrap in the fridge so it holds its shape. Too soon and the melted chocolate (untempered) may run. Too much chilling and it will be difficult to wrap.
  • Then anchor the end where you want the back to be, aligning to the bottom of the cake. Press it slightly and gently to the cake to secure. If there is any overhang along the top, piping a border will help stick the lace to the cake and help prevent it from coming off.
  • Place back in the fridge until the chocolate sets up. Final setting time – as long as it takes to set up the chocolate fully and the acetate pulls off easily.
  • Carefully remove the acetate beginning with the overhang section. Score any extra chocolate pieces off with a hot knife – just to the spot where it meets to prevent any gaps.
  • Finish up with any extra accents or beads on the outside with chocolate, optional, and the cake is ready to serve.

 

About Renee Shelton

Renee Shelton is the creator of Pastry Sampler specializing in customized baking tool kits. Reach her via twitter:@121degreesC and her blog Sand and Succotash.

Leave a Reply

Your email address will not be published. Required fields are marked *