Making your own chocolate garnishes is a great way to decorate or accent your dessert, and are really easy to make. There are a few different varieties of chocolate garnishing, but I'll be focusing on two of the most common chocolate garnish varieties: piped chocolate and chocolate curls.
Chocolate curls look great sprinkled over anything (ice cream, cake, coffee) and piped chocolate can take almost any shape you can think of, and make great toppers for desserts. Best of all, piped chocolate can be made to match any theme you have with your dessert and can be almost any shape you like, flat or curved!
Enough talk, let's make some chocolate garnishes!
Step 1: Ingredients + equipment
Step 2: Temper chocolate
Here's the highlights for tempering:
set up bain-marie to melt chocolate
- 118oF (48oC) for dark chocolate
- 112oF (45oC) for milk or white chocolate
once melted, remove from heat. Stir until chocolate has cooled to:
- 89-90oF (32oC) for dark chocolate
- 86-88oF (30oC) for milk or white chocolate