You are here: Home > Course > Indian Desserts , Sweets > Cakes > Decorating with Chocolate Decorating with Chocolate by Tarla Dalal Chocolate garnishes are extensively used in cakes, and also easy to make. Here are a few easy garnishes. 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How to make Decorating with Chocolate Tags CakesDesserts for EntertainingIndian Birthday PartySweet Recipes for Kids Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins 1Makes 1 servings Show me for servings Ingredients dark chocolate slabYou Will Need grater knife butter paper toothpick cookie cutter paper piping bag leaves Method For Grated chocolate:For Grated chocolate:Chill the chocolate and hold it with a piece of folded paper towel to prevent the heat of your hand from melting it.Hold a grater over a large plate or butter paper and grate the chocolate.For Chocolate curls:For Chocolate curls:Bring a thick piece or bar of chocolate to room temperature (chocolate which is too warm will slice and that which is too cold will grate).To make the curls, use a sharp knife or a vegetable peeler firmly along the edge of the chocolate to produce long or short curls.Use a skewer or toothpick to transfer the curls to the dessert or cake you wish to garnish or grate it directly on top of the cake.For Chocolate scrolls (cigarettes):For Chocolate scrolls (cigarettes):Melt the chocolate and pour in a thin layer of over 2 mm. (1/12”) on a cool stone or a marble surface. Allow it to set until just firm.Place a sharp knife on the surface of the chocolate at an angle of 45°. Pull it gently over the surface of the chocolate to form scrolls.The cooler the chocolate, the more will it splinter. Warm chocolate will give a softer, looser curl but if the chocolate is too warm, it is very difficult to handle.For Chocolate shapes:For Chocolate shapes:Melt the chocolate and spread a thin layer onto a butter paper. Allow to cool until firm.Using a cookie- cutter or a sharp knife, cut into various shapes like triangles, squares, circles etc.For Random shapes (drizzle):For Random shapes (drizzle):Melt the chocolate and pour into a paper piping bag.Cut the tip and make designs of your choice on a butter paper.Fpr Chocolate leaves:Fpr Chocolate leaves:Wash and dry thoroughly any fresh leaf with distinct veins such as a rose leaf, bay leaf etc.Melt the chocolate and then, using a pastry brush or spoon, coat the veined side of the leaf.Place these leaves, chocolate side up on a butter paper. Cool till firm and then gently peel away the leaf starting at the stem. Nutrient values (Abbrv) per servingEnergy0 calProtein0 gCarbohydrates0 gFiber0 gFat0 gCholesterol0 mgSodium0 mgClick here to view calories for Decorating with Chocolate