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Deviousness `ChewedKandi has certainly gone out of her way to keep the vector community on the right path. Always making sure that her talents are infinitely scalable, Sharon has put her bezier curves to excellent use, and firmly anchored herself as an inspirational leader. We're absolutely delighted to bestow the Deviousness Award for June 2013 to `ChewedKandi. Congratulations, Sharon! Read More
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Sta.sh
It looks fantastic!! Some beautiful chocolatemanship....I mean craftsmanship!
Thank you!
Is that text eatable, too?
They are text/patterns etc printed onto acetate in coloured cocoa butter
I did an evening display of mini cakes as a suprise for them for their guests and wanted to put something on top, but still had to do 120 mini cakes, so did this quickly.
The chocolate sticks are an item you can buy called panatellas, I buy them from a company called Town & Country fine foods.
The flower is made by:
Cut strips of acetate approximately as deep as you would like the petals to be, 1 1/2" to 2"
Temper a bowl of chocolate
Dip a pointed smooth bladed knife into the chocolate, scrape one side clean on the side of your bowl,
wipe the chocolatey side of the knife onto the acetate, starting at the top of the acetate and moving the knife towards you to create a petal/leaf shape.
Lay the acetate into a curved mould (or you can use a cardboard kitchen roll tube cut in half lengthways), or even use masking tape to tape the acetate into a curve and pop into the fridge.
I always make about 40 petals.
Put a small square of acetate of greaseproof paper on a board and a blob of tempered choc in the middle, pick up two of the petals and face them towards each other (like a couple of people hugging) I use a freeze spray to instantly set the petals as I add them.
When you are going to add your petals, dip the base into your bowl of tempered choc, fixing the base of the petal onto the little blob of choc on your acetate and leaning towards the previously added petals.
Give a little squirt with the freeze spray to fix before adding the next petal, always going around and round the centre, building up the flower in a circular motion.
Pop back in the fridge for 20 mins to set before removing from the greaseproof.............VERY CAREFULLY!!!!!!
These are ridiculously fragile, but always look fab!
Always wear chocolate gloves to avoid the heat of your hand melting the petals.
I think there is a book by Tom Phillips that has another version of this, but he cuts out acetate to petal shapes and coats them in tempered choc. The drying chocolate will curve itself, but why go to that hassle to cut them all out!!!!
Another amazing chocolate book is by Jean Pierre Wybau (Can't spell that, sorry). About £50, but an amazing buy for chocolatieres