Learn some simple techniques to decorate the sides of a cake with chocolate.
If you’ve been making and decorating cakes for long enough, you have most likely been in a situation where you’ve needed something quick and easy to decorate a cake. In these kinds of situations, using chocolate sidings is definitely a practical way of achieving quick and good looking results. There are so many different ways of doing chocolate sidings so for this tutorial, I will show you 4 different styles using flat chocolate. By “flat”, I mean chocolate that is spread out, dried and cut into pieces. In future, I will do another tutorial on chocolate side decorations that are piped. Hope you enjoy the tutorial.
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Hello Serdar, what exactly is compound chocolate actually? Is this an overglaze that you can buy ready prepaired in a supermarket, which you only have to heat and poor over the cake? Is there also a danger that the chocolate gets an as white/grey shine as a couverture which isn’t tempered in the perfect way? And my third question, when you prepaired the cristal shine bars, how long did it last that the cellophan sheet will get appart from the chocolate. Hope I didn’t too many mistakes, my English isn’t the best 😉
Thanks in advance and hopefully you are all healthy in that crazy times
Helga
Hi Helga, I am good and safe, thanks for asking. Compound chocolate is a cheaper version of chocolate. Couverture is good quality chocolate contains cocoa butter and has to be tempered ( melted 45 degrees/ cooled to 27 degrees and mixed well / bring up to 30-31 degree to use with the good result). Compound chocolate produced with vegetable fats substitute cocoa butter and does not need to temper but not to be melted more than 40 degrees. The best result with compound chocolate, melt 80 % and the rest of the 20% melt with further slow mixing. Diamond cut cellophane sheets should be removed after completely cool down. best to put in the fridge for 5 minutes then keep in the room for 5 minutes then remove. Hope this helps.
Hello Serdar, I am glad to hear you are all well. Thanks for your explaining.
Take care and till to my next question
Helga 😉
Thank you!
Hello Yener, thank you for the lovely tutorial, really impressive finish. Please could you help advise on the following:
– will the chocolate keep its shine if cake is stored in frigde?
– can these be made a day in advance before they are placed on cake? If so, how should the be stored? Or are they only a last minute solution?
– what brand of compound chocolate do you use? Would candy melts achieve the same effect as Barry compound chocolate?
Thank you!
– yes, but when you take them out of the fridge condensation will make it wet
-yes, you can make them a few days before, but store it in a cool place, in a box, put the box 5 minutes in the fridge before handling
-candy melts , yes