Downloadable Course Material
If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Piped Chocolate Goldfish Centrepiece Course Material
This PDF document contains an actual size blue print of a side view of the centrepiece as well as piping templates for the goldfish, ferns and anchor.
While not everything on this list is absolutely required, these are the things used in this tutorial video.
Of course you are welcome to find alternative ways of doing things and we would love to hear if you've
discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets,
and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used
in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Flat Tray
A strong flat tray that doesn't bend which is about 2mm or 3mm thick. Can be aluminium or plastic. Should be light in weight.
Bowl
Large, filled with ice cold water
Hand Towels
Ensure fibers are not loose.
Not needed if placing centrepiece on a cake
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on
how to cover a cake board with fabric .
Recipes & Ingredients
2kg (1200g used) - Can be couverture for better quality
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
Hello chef what can I use to compound chocolate to become creamy if I do not want to use alcohol. Thank you
few drops of water. thanks
Hello Chef Serdar, I use Barry Callebaut couverture chocolate. Can I use this instead of compound chocolate?
Yes of course but you have to temper the couverture . Melt the couverture till 45 c degree and add finely grated couverture nibs till you get 31 c degree. Then you add few drops of alcohol to get the creamy texture.
The most beautiful gold fish I have ever seen!
In either this tutorial or another you mentioned a substitute for freeze spray which cannot be ordered and sent for abroad. Did you mean the spray that dentists use??
Just to watch you create is a delight 🙂
Yes .
Can you add something non-alcolholic apart from the Kirsch water? thanks
Water will do very similar job. Thanks
My passion is chinese brush painting so this really is inspirational. Just one question, was the glueing chocolate also doctored with alcohol?
Hi Denise Yes I used the same chocolate for gluing but it is not necessary
I love all your beautiful tutorials. My favourite medium is chocolate so this I am very excited to try this. I think I might even include the pretty little sea horses. Thank you so much Chef Yener, you think of everyone! x
Please enjoy . Thanks
OMG what a great piece of work. It’s very surreal yet really real. Love it
This is also lovely, I AM looking forward to this one too!
Beautiful and amazing! Is freeze spray needed for this?