How to Make Chocolate Garnishes

The first people known to make chocolate were the Mexicans and Central Americans. Chocolate was first discovered about 2,000 years ago and comes from the seeds of the Cacao tree. The Mayans and the Aztecs would grind the seeds and add spices, making a spicy frothy drink. Spanish conquistadors brought the seeds of the Cacao tree home with them and created new recipes. New technology over the years has changed the texture and taste of chocolate, making it what it is today.

Instructions

1. Make grated chocolate to sprinkle over cakes and other desserts. Rub a solid piece of chocolate across the grating section of a hand held grater. You can use either the fine or large grater. You can even sprinkle some grated chocolate on top of the whipped cream in your hot chocolate drink.

2. Make chocolate shavings to decorate desserts. Using a vegetable peeler, make short strokes across the surface of a solid piece of chocolate.

3. Make chocolate lace. Pipe tempered chocolate from a pastry bag onto a chilled wax paper lined baking sheet. Let it dry. If you do not have a pastry bag, cut a square of wax paper or parchment paper into a 15-inch square. Holding your finger at one corner, roll the square to make a cone. Tighten or loosen the cone to change the size of the point.

4. Make small curls. Draw a vegetable peeler across the narrow side of a chocolate bar. Milk chocolate is the easiest chocolate to use for making curls. To make large curls, draw the vegetable peeler across the wide side of a chocolate bar.

5. Make chocolate leaves to decorate cakes such as yule logs. Brush tempered chocolate on the underside of non-toxic leaves, such as mint, rose, lemon or strawberry leaves.

Tips & Warnings

• White chocolate can also be used, and you can create a bi-colored lace.

• When working with tempered chocolate, do not refrigerate your creations. When you bring them back up to room temperature, the chocolate will melt.