Arabesques
To make arabesques, pipe melted compounded chocolate onto non-stick paper to form particular patterns or shapes to be used as decorations when set.
Chopped
This recipe instruction calls for the chocolate to be cut or broken into individual squares.
Curls
To make curls, melted compounded chocolate should be spread thinly on a flat surface. When it is just beginning to set, pull a sharp knife on a 45° angle across the surface to form long curls or spears of chocolate.
Dusting
Cocoa or drinking chocolate that has been finely sifted over other foods as a decoration when presenting the finished product.
Finely Chopped
This recipe instruction requires each square of chocolate to be cut much smaller.
Grating
Use the coarse side of a metal grater to give fine particles. The temperature of the chocolate will determine the size of the particles – the colder the chocolate, the finer the particles. Ideal for giving a speckled appearance in cakes and biscuits or to decorate cakes or truffles. Grated chocolate will melt more easily and much quicker than chopped chocolate.
Modelling Chocolate
To make modelling chocolate, combine one-third of a cup of warm liquid glucose (place over hot water or give it a brief burst in the microwave until is is very runny) with 200 g melted Unichoc Dark Compounded Chocolate. Mix together until it forms a ball and pulls away cleanly from the bowl. Place in a plastic freezer bag, remove air and tie bag. Leave at room temperature overnight, but do not refrigerate. When required, knead mixture to make it pliable (similar to the consistency of playdough). Modelling chocolate can be heated in the microwave oven to soften, but only for 5 seconds – if over-heated it will be ruined. Stored in an airtight container in a cool dry place, it will keep for up to 2 months. Suitable for making decorative flowers and figures.
Paste
To make a paste, mix the specified amount of cocoa with enough hot water (or other liquid) to form a smooth but thick paste. For best results, always dissolve cocoa in this way before adding to other liquids.
Rolls
Melt some compounded chocolate and spread it thinly on a flat surface. When it is just beginning to set, push a paint scraper along the surface to give even, straight-sided rolls or tubes of chocolate.
Rows
The reference to rows of Cadbury Cooking Chocolate in the recipes in this book makes for easy measuring. One row of six squares equals 25 grams.
Shavings
Use a vegetable peeler to scrape along an edge of a piece of chocolate to form fine curls. To achieve long shavings, have the chocolate at room temperature. Use as a garnish or decoration.
Squiggly Bits
Melt some compounded chocolate and spread it thinly on a flat surface. When it is just beginning to set, use a fruit zester to drag along the surface to give long curly spirals of chocolate. Use as a garnish or decoration.