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Katrien’s 5 ultimate tips for decorating with chocolate

Katrien van Zyl, author of ‘Katrien’s Cakes’ and ‘Katrien’s Mini Cakes’ is an old hand at creating with chocolate. Keep these tips in mind when decorating cake with chocolate and you’ll also be sure to create a masterpiece in no time …

1. Chop your chocolate into small pieces before heating, this will save you time since the chocolate will melt quicker.
2. Heat your chocolate in a microwave oven at 20% power or on the Defrost setting to ensure that the chocolate does not overheat and burn.
3. Finish heating your chocolate when most, but not all the chocolate is melted. There must still be a few visible chunks. Stir continuously until the chocolate is fully melted. This will automatically temper the chocolate.
4. For best results e.g. stability and taste use ⅔ compound (baking) chocolate with ⅓ eating chocolate.
5. If your chocolate sets too quickly, blow hot air over it with a hairdryer.

Posted in Authors, Cookery, Craft,
Written by: Metz Press - 08 April 2013
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