| Trying to think of a great way to add an impressive finishing touch to your everyday dessert? You can’t go wrong with chocolate garnishes! Try these quick tricks next time with chocolate if you want to step up a notch. |
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| Grate a square or bar of semi-sweet chocolate with a EKCO 123 grater. Add 1 teaspoon of shortening (a fat such as butter or lard) for every 30g of chocolate used. Place the mixture in a VISIONS double boiler to melt, stirring using EKCO 123 Spoon Spatula until smooth. |
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| Quickly spread melted chocolate into a thin layer after pouring it out onto back of baking pan. Cool it in a dry area before using EKCO 123 Stainless Steel Turner held at 45° to scrap chocolate, forming light and irresistible chocolate coils. If chocolate is not firm enough, placed it into refrigerator for a few minutes. Use a smaller straight edge metal turner or spatula if smaller coils are preferred. |
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| Wash and dry fresh fruits. One at a time, dip the fruits or nuts into melted chocolate. Allow the excess chocolate to drip off before placing it on a waxed paper. Cool these lovely in a cool and dry place until chocolate is firm. Refrigerating them is not recommended. |
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| Pour melted chocolate into plastic bag till it is half-filled and secure it. Cut off a tiny corner of bag with scissors. Gently squeeze bag into a steady flow onto waxed paper, drawing desired shapes/pictures. Simple shapes like triangle, square, heart to flowers are fantastic ideas to begin. Stop squeezing and then lift bag at end of each shape. Cool them in a cool and dry place until chocolate is firm before gently peeling them off the waxed paper. |
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| Wash and dry non-poisonous leaves such as rose leaves and keep aside. Spread the melted chocolate with pastry brush over the underside of the leaves. Place them on the tracing paper with chocolate-side up. Refrigerate them until the chocolate turns hard. Peel the chocolate carefully away from the leaves and keep cool until ready to use. |