STEP-BY-STEP WITH VANESSA GREELEY
Chocolate showpieces are giving ornate occasion cakes a run for their money when it comes to stopping people in their tracks. But you don’t have to be the next Picasso to create a stunning chocolate showpiece; nor do you have to use decorated chocolate strictly for showpieces. Check out this step-by-step from Vanessa Greeley, pastry chef and Food Network Challenge participant, to learn how a few simple steps can help you create dramatic painted chocolate that can be used to create showpieces, to top cakes, cupcakes and cookies, to serve mousses, and more.
Place an acetate sheet over parchment paper. Warm up cocoa base colors. Pour drops of cocoa base colors over the acetate sheet.
Use a clean brush to spread the colors from left to right over the acetate sheet to create various shades of colors. Let it crystallize.
With a soft sponge, apply antique silk luster dust on the entire sheet to produce a satin effect on the chocolate.
A quick look at the acetate sheet before adding tempered chocolate.
Pour tempered chocolate over the acetate sheet and spread evenly with the help of an offset spatula.
30 · BAKING BUYER · APRIL 11
Table of Contents for the Digital Edition of bakingbuyer - April 2011