10 chocolate garnish Ideas

Below is information and knowledge on the topic chocolate garnish gather and compiled by the yugo.vn team. Along with other related topics like: Professional chocolate garnish, Chocolate garnish for desserts, Chocolate garnish Techniques, Chocolate garnish ingredients, Easy chocolate garnish Recipe, Types of chocolate garnishes.

=”video” src=”https://www.youtube.com/embed/hhqEQhTfDQE” frameborder=”0″ allow=”accelerometer; autoplay; encrypted-media; gyroscope;” allowfullscreen>
Professional Baker Teaches You How To Make CHOCOLATE …
ke Chocolate Garnishes

Introduction: How to Make Chocolate Garnishes

Chocolate is great on it’s own, but chocolate garnishes? Now we’re talking!
Making your own chocolate garnishes is a great way to decorate or accent your dessert, and are really easy to make. There are a few different varieties of chocolate garnishing, but I’ll be focusing on two of the most common chocolate garnish varieties: piped chocolate and chocolate curls.

Chocolate curls look great sprinkled over anything (ice cream, cake, coffee) and piped chocolate can take almost any shape you can think of, and make great toppers for desserts. Best of all, piped chocolate can be made to match any theme you have with your dessert and can be almost any shape you like, flat or curved!

Enough talk, let’s make some chocolate garnishes!

Step 1: Ingredients + Equipment

To make your own chocolate garnishes you only need a few things you probably have at home, and of course some chocolate!


  • chocolate wafers (dark, milk, or white)



  • saucepan
  • heatproof mixing bowl
  • icing knife
  • flat baking sheet
  • heatproof spatula
  • wax or parchment paper

Step 2: Temper Chocolate

Tempering chocolate is a controlled heating of the chocolate which stabilize the fat crystals, this gives the chocolate a shiny finish and has a satisfying *snap* when it’s broken. Tempering is easy, and we need to melt our wafers anyway.

READ:  10 best places to stay in puerto vallarta Ideas

Here’s the highlights for tempering:

  • set up bain-marie to melt chocolate

    • 118oF (48oC) for dark chocolate
    • 112oF (45oC) for milk or white chocolate
  • once melted, remove from heat. Stir until chocolate has cooled to:

    • 89-90oF (32oC) for dark chocolate
    • 86-88oF (30oC) for milk or white chocolate

Tempering isn’t hard, but effort needs to be taken for chocolate perfection. For full details on how to temper chocolate check out the Instructable: how to temper chocolate.

Step 3: Piping Chocolate

To pipe chocolate you’ll need a piping bag. these can be bough from the store, but are easily made by hand with wax paper. Your piping bag may take a few tries to get right, but once you’ve mastered it you’ll be knocking them out in no time.

Start by unrolling a length of wax paper,fold one corner to the opposite side of the sheet creating an isosceles triangle. Curl one of the corners of the triangle up to the triangle tip, this will create a conical shape. Repeat with other side. Fold down wide opening of cone to hold shape. I suggest making a few backups, just in case.

Sounds complicated, but it’s easy:

Step 4: Load Piping Bag

After your tempered chocolate has cooled slightly, gently spoon into piping bag. Make sure the chocolate isn’t too hot, you may burn your hands. If your chocolate becomes too hard, simple reheat on bain-marie.

When filling your piping bag take care not to over-fill, use small amounts to allow for greater control when piping.

Step 5: Pipe Onto Shapes

Piping chocolate is a great way to make almost any shape you can think of, you can freehand random shapes like overlapping circles or create an even waffle pattern. You can also pipe the chocolate into recognizable silhouettes, like dinosaurs and ninjas!
Simply find silhouettes of the characters you want to create (I found mine from an internet search), then print them out on your home printer.

Next unroll a length of wax paper, chocolate will be piped directly onto wax paper and removed after it has cooled.
Place your printouts under the wax paper.

With your piping bag filled snip the cone tip off to create a small opening, start by cutting a small opening then cut larger if required. Crimp the large opening of the piping bag and apply gentle pressure to squeeze chocolate onto wax paper and follow the silhouette shapes.

I’ve attached a PDF of the silhouettes I used for this project.

READ:  10 ghana beach Ideas

Step 6: Chocolate Curls

To make chocolate curls, find a smooth baking or cookie sheet and turn it upside down.

Take tempered chocolate and pour over upturned baking sheet. Using an icing knife spread chocolate evenly over baking sheet, about 6mm (1/4″) thick.

Let chocolate cool for a few minutes at room temperature, do not artificially cool (fridge/freezer). When chocolate has cooled, take icing knife at 45o angle and scrape chocolate from baking sheet. If chocolate crumbles and does not curl the chocolate has become too cold and needs to be reapplied to baking sheet. If chocolate smears along baking sheet then it is too warm and needs to cool slightly before attempting.

Gently apply pressure to baking sheet and use smooth fluid movements to create chocolate curls. Not all scrapes will produce perfect curls, patience is key. Any undesirable curls can be placed back into bain-maire for remelting.

Place curls onto wax or parchment paper.

Step 7: Chill Out

Once you’ve made your chocolate garnishes it time for them to rest in the refrigerator to firm up.

Step 8: Nerd Alert

Once your chocolate garnishes have had a chance to firm up, it’s time to add them to your decadent dessert.

Chocolate curls add great texture and depth to cakes and other desserts, my personal favourite is on vanilla ice cream. The piped chocolate can be themed to match almost any occasion from spelling out a name for birthday parties to toppers for bridal shower cupcakes.

For the nerds out there how about how about piping out a molecule for your chemistry friends?
A digital patch and a 3-month Pro membership will be awarded to the first person who correctly names the molecule shown in the picture. The molecule shown in the picture was correctly guessed by ChrysN as theobromine!

Happy making 🙂

Be the First to Share


  • Anything Goes Contest

    Anything Goes Contest

Extra Information About chocolate garnish That You May Find Interested

If the information we provide above is not enough, you may find more below here.

How to Make Chocolate Garnishes – Instructables

How to Make Chocolate Garnishes - Instructables

  • Author: instructables.com

  • Rating: 4⭐ (83407 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 3⭐

  • Sumary: How to Make Chocolate Garnishes: Chocolate is great on it’s own, but chocolate garnishes? Now we’re talking! Making your own chocolate garnishes is a great way to decorate or accent your dessert, and are really easy to make. There are a few different varieties of chocolate garnishi…

  • Matching Result: Break down of the video · #1 Chocolate lollies · #2 Chocolate drawings · #3 Chocolate honeycomb/gears · #4 Chocolate covered glass · #5 Chocolate …

  • Intro: How to Make Chocolate GarnishesIntroduction: How to Make Chocolate GarnishesChocolate is great on it’s own, but chocolate garnishes? Now we’re talking! Making your own chocolate garnishes is a great way to decorate or accent your dessert, and are really easy to make. There are a few different varieties of chocolate…
  • Source: https://www.instructables.com/how-to-make-chocolate-garnishes/

Frequently Asked Questions About chocolate garnish

If you have questions that need to be answered about the topic chocolate garnish, then this section may help you solve it.

How is a chocolate garnish made?

Cut a tiny hole in one corner of a plastic bag, fill it with tempered chocolate, melted white baking bar, candy coating, or a combination of these, and pipe or drizzle tiny designs onto a baking sheet lined with wax paper. Let the garnishes stand in a cool, dry place until firm.

How do you decorate a chocolate garnish?

b>Place the chocolate in a heatproof bowl and microwave on 50% power in 15-second bursts, stirring after each burst to prevent the chocolate from burning, until melted and smooth./b>b>Directions/b> Chop the chocolate into small, even pieces.

How is chocolate melted for a garnish?

The following list of garnishes includes some of the more well-liked items.

  • Tuiles. …
  • Meringues (hard) …
  • Sugar. …
  • Chocolate. …
  • Marzipan/rolled fondant. …
  • Dough and Pastry. …
  • Cheese. …
  • Berries and fruit.

What makes the best dessert garnish?

Use: Cocoa powder is frequently used in baked goods and can be used as a garnish by lightly sprinkling it over tiramisu or other finished desserts.

Is cocoa powder acceptable as a garnish?

Working quickly, move the chocolate-dipped spoon back and forth a few inches above the dessert to drizzle the chocolate. Dip a spoon or fork into the bowl of melted chocolate, raise the spoon and make sure the chocolate can stream down in an even flow.

How should chocolate be drizzled?

If you must add a liquid (like heavy cream or milk), do so before the chocolate melts. Heat the liquid first, then add the chocolate. NEVER add water when melting chocolate. The chocolate will become lumpy and unmanageable.

When melting chocolate, what should you avoid doing?

To add contrast in color, texture, and taste as well as to give the dish a finished appearance, simple garnishes like chopped herbs, decoratively cut lemons, parsley and watercress sprigs, browned breadcrumbs, and broiled tomatoes are appropriate for a wide variety of foods.

READ:  10 tulum car rental review Ideas

Share this post