Recipes
White Chocolate Decorations for Cakes and Desserts
Fine curls, delicate lacework and glossy panes can turn an ordinary dessert into a patisserie showpiece. The good news is that these striking decorations can be made in a home kitchen - all it takes is a little patience, some baking paper and a properly melted coating.
ADIKAM white-chocolate-flavour discs are ideal for decorations: once melted they're smooth, pliable and set beautifully. Below you'll find instructions for melting it using a simplified tempering method, plus three easy techniques for creating professional-looking ornaments.
Preparing the coating - simplified tempering
For decorations that are glossy, firm and don't melt in your hands, the coating needs to be melted and cooled correctly. The simplest home method is seeding (introducing stable crystals).
Step by step
- Weigh out 200 g of discs. Place three quarters (150 g) in a heatproof bowl and set the remaining 50 g aside.
- Melt the 150 g of coating over a water bath (a bowl over a pan of steaming water, the base not touching the water), stirring, until it reaches 40-45°C. Take care not to let any water get in.
- Lift the bowl off the pan, add the reserved 50 g of discs and stir until fully melted and the temperature drops to 26-27°C.
- Briefly return the bowl over the steam and gently warm the coating to 28-29°C - now it's ready to work with.
Three decorating techniques
1. Curls and lacework patterns
Transfer the coating to a piping bag or a small bag with the tip snipped off. On baking paper, pipe fine spirals, waves, lattices and hearts. Before it sets, you can lift the paper and drape it over a bottle or rolling pin to create curved, three-dimensional curls.
2. Panes and shards
Spread a thin, even layer of coating onto baking paper with a palette knife. Just before it sets, you can scatter it with freeze-dried raspberries or chopped nuts. Once hardened, break the sheet into irregular, elegant shards to push into a cake.
3. Lace on leaves
Wash and dry non-toxic leaves (such as mint or rose). Brush a layer of coating onto the underside of each leaf. Once completely set, gently peel the leaf away - you'll be left with a chocolate lace bearing the imprint of the veins.
Quantities and setting times
| Decoration | Amount of coating | Setting time (fridge) |
|---|---|---|
| Curls | 50-80 g | 10-15 minutes |
| Panes / shards | 100-150 g | 15-20 minutes |
| Lace on leaves | 30-50 g | 20-25 minutes |
Frequently asked questions
Why is my decoration dull and soft? That's a sign the coating wasn't seeded correctly - it was probably too warm when you poured it. Stick to 28-29°C and chill the decorations in the fridge.
Can I colour the coating? Yes, but use only fat-based (oil-soluble) colourings. Water- or gel-based colours will cause the coating to seize and turn dull.
How long do finished decorations keep? In an airtight container, in a cool, dry place (not the fridge, to avoid condensation), they'll last as long as 2-3 weeks.
