Looking for chocolate decorations for cupcakes ideas?
You come to the right place!
We’ll be using tempered chocolate at 86oF for these chocolate embellishments…
…which is the ideal working temperature. To temper my chocolate in the microwave…
…I use a silicone mixing bowl with a chocolate thermometer.
For these modest jobs, quick and easy is the way to go!
You can use compound chocolate instead of tempering chocolate…
..if you don’t want to temper it.
Interested in chocolate decoration? Barbara Luijckx Chocolate Decoration…
…will teach you everything you need to know about chocolate decoration.
Guittard is a brand that I like. If you wish to color your candy melts…
..you can use chocolate food coloring or pre-colored candy melts.
This is what Evolia said…
Making chocolate embellishments is one of my favorite things to do!
They’re not only entertaining to prepare, but they’re also delicious!
Tempered chocolate works best for chocolate decorations…
…however chocolate wafers can be used for most tasks if you don’t want to temper chocolate.
You’ll want to check them out if you’ve been wanting to try your hand…
…at making some creative chocolate decorations for your cakes or desserts.
Cake decorating is one of the sugar arts that uses icing, frosting, and other edible decorative elements to make plain cakes more visually interesting. The cake itself may also be molded (during baking) and sculpted (after baking) as part of this, and may take on simple or elaborate three-dimensional shapes as part of or as its entire decoration.Cake decorating according to Wikipedia
What’s the Difference Between Real Chocolate and Compound Chocolate?
Because real chocolate contains cocoa butter, it must be tempered…
…before being used in molds or for decorations. If you don’t temper the chocolate…
…it will become soft and bland, and it will easily lose its shape.
When you bite into real chocolate, it melts at around…
…body temperature and has a fantastic flavor and snap.
Compound chocolate does not contain cocoa butter…
…and is sometimes referred to as covering chocolate.
It could have a fat alternative that doesn’t need to be tempered.
It has a much greater melting point, is less expensive…
…and is more stable in hot weather.
The disadvantage is that it does not have the same flavor as real chocolate.
Chocolate Decorations For Cupcakes: How To Make Chocolate Sphere
Decorations Cakes with chocolate spheres are around everywhere right now.
You can buy them online or in stores. Chocolate spheres are made…
…by making a chocolate sphere mold.
Melting wafers are used to make the chocolate spheres.
Polycarbonate molds are used to create the chocolate spheres.
Tempered chocolate should be poured into an acrylic mold at 86 degrees F…
…Tap the sides of the mold to remove air bubbles.
Let the chocolate cool completely before removing the mold.
After 30 seconds pour out the chocolate carefully without touching…
…the bottom of the mold. Tap the mold with a bench scraper…
…to get rid of the air bubbles. Place the mold upside-down…
…on a piece of parchment or waxed paper for about 15 minutes.
Then use a bench scraper to scrape away…
…the excess chocolate to make the edges smooth.
Chocolate molds should be placed in the refrigerator for 10 minutes before using.
Don’t place them in the freezer because it could damage the chocolate.
To remove the chocolate, put a cake pan on top a bowl filled with hot water.
Heat the edges of the chocolate and gently push together with gloved hands…
…and wipe away any excess chocolate. Allow to cool completely before decorating.
Chocolate Decorations For Cupcakes: Chocolate Sail
Chocolate sails are a beautiful decoration made out of chocolate.
You can use them to decorate cakes. To make chocolate sails…
…spread a thin layer of tempered or candy melts onto a sheet of parchment paper.
Clip the sides together and place in the refrigerator for 10 minutes.
Then remove the parchment carefully.
Chocolate Decorations For Cupcakes: Chocolate Cups
I first learned to make these chocolates in pastry school and loved them!
They are a fun and easy way to serve up some dessert!
All you need are some balloons, parchment paper and candy melts.
You don’t want to use regular balloons because they are too big…
…and won’t hold the chocolate properly. Blow up your balloons…
…and tie the ends together to secure them.
Tempered chocolate is poured into a large bowl.
A piece of parchment paper is placed on top of the bowl.
The temperature should reach 86 degrees Fahrenheit.
The chocolate is dipped into the bowl and then onto the parchment.
The pan is placed in the refrigerator for ten minutes.
After ten minutes, the chocolate has hardened.
The balloons are popped with a pin.
Now the balloons are ready to be filled with delicious treats!
And that is for chocolate decorations for cupcakes…
Tempered Chocolate is used to make chocolate candies.
You can use compound chocolate if you don’t want to use tempered chocolate.
And, that is all for chocolate decoration for cupcakes
Which chocolate decorations for cupcakes you like?
Let us know your experience on the comment section!
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