Chocolate decorations for chocolate cake

Method

1. Take the chocolate cake and place it on to a decorative stand or flat serving plate.

2. Cut a strip of acetate big enough to wrap around the cake or two smaller pieces deep enough to stand 2.5cm above the top of the cake. Cut 3 further strips the same size.

3. Melt each chocolate in separate mixing bowls suspended over simmering water until smooth.

4. Temper the chocolate, by letting the chocolate come down to 28°C then warm up to 30°C, checking the temperature with a digital thermometer or jam thermometer.

5. Take the tempered milk chocolate and spread a thin layer over a new mini-paint roller.

6. Take the acetate strips and roll over each with the chocolate loaded roller to create a dappled layer of chocolate. Set aside to dry, about 10 minutes.

7. Next, using a palette knife, spread a thin layer of tempered white chocolate over the acetate sheets covering the milk chocolate completely.

8. Take 2 of the strips and form them into a spiral. Place the spiral place onto a baking sheet lined with baking parchment and place in the fridge to set.

9. Pick up the remaining two of the strips and wrap them around the cake so that the chocolate sticks to the cake. Chill in the refrigerator for 5 minutes, until set.

10. Remove from the fridge and carefully peel off the acetate strips from the cake and spirals. Place the spirals on top of the cake and serve.

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Ingredients

1 good quality chocolate cake, around 20cm in diameter
200g dark chocolate, 70% cocoa solids
200g good quality milk chocolate
200g white chocolate

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