Chocolate decoration ideas for homemade cakes
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I used a parchment paper and dark chocolate with 64% cacao content that needed tempering in this video.
My chocolate is Cargill Noir Extra Dark 64% Belgian chocolate.
I used brown parchment paper. The color has nothing to do with the decoration work.
I am not an expert but I do home baking. That’s why I made this video in a comfortable and easy way.
If you want a professional chocolate decoration, I suggest you find another video.
Thank you so much for watching my video.♥
I hope you understand that it is difficult to answer this question correctly because I have never used butter paper for chocolate decoration. Below is my personal opinion.
Butter paper is thinner than parchment paper.
I don’t think it’s impossible to use butter paper because it’s a non-heating operation.
I think it is possible to shape the chocolate by squeezing it on a flat surface.
But roll work and delicate work seem to be difficult.
It is most accurate to try it yourself.[Q&A] Storage location
The storage location may vary depending on the weather around you.
It’s summer where I live, so I must keep it in the fridge. But in winter, they are also kept at room temperature. Refrigerate regardless of ambient temperature is recommended.
hen refrigerated, store in airtight container so that the smell does not evaporate or break.
homemade cakes,how to make cakes,chocolate arts,cake design