Chocolate garnish recipe can be made before you’re ready to use it. You can make them a couple of days before and let them set in the fridge or freezer.
When you’re ready to use your chocolate garnish for your recipe, just remove it from the fridge or freezer.
You can use the garnish in it’s full form, or you can break it up to use for multiple desserts.
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate garnish.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Cut a strip of parchment paper as long as the length of your chocolate garnish.
Begin piping your garnish by piping circles the length of your parchment paper. Continue and go back the same way.
Make another layer of circles beside the first layer. Go back over and create another layer of circles.
Cut the parchment paper close to one side of the circles.
Roll the parchment paper and make sure the chocolate does not touch itself when closing the circle of parchment paper.
Place an elastic band gently over the roll of parchment paper. Don’t squish the parchment paper or you’ll ruin your design.
Place the chocolate garnish in the freezer for 20 minutes to set it.
Take the elastic band off of the roll of parchment paper.
Gently unwrap the parchment paper. Remove the chocolate garnish from the parchment paper.
Do not hold the chocolate garnish for a very long time in your hand or it will start to melt.
Place your chocolate garnish in an airtight container until you’re ready to use it.
Ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.
The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.
The smaller the pieces of chocolate, the more likely the ganache will become smooth and melt together to create a homogeneous mixture.
Is ganache hard or soft?
Ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache is hard when the ratio is 1:1. Ganache is soft when the ratio is 1:2. Soft ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is soft moveable. Hard ganache is typically used for chocolate tarts or éclair topping.
What are the ratios of Ganache
There are a couple of different ratios ganache uses to create a harder or softer ganache, depending on what you’re using it for.
Chocolate ganache tarts use a ratio of 2:3 or 1:1 heavy cream to chocolate. Chocolate ganache tarts vary whether they are baked or left to solidify. Ganache does not have to be baked in the oven, this is a personal choice for your tart. Ganache tarts typically have butter added to them at the end to add a richness and smoothness to the chocolate tart.
Chocolate ganache for topping brownies is a bit of a softer ganache. It will not harden, so when you bite into it, it has a bit of a liquid texture to it. Since the chocolate ganache does not harden, it’s easy to cut brownies once the ganache has set. You can place the ganache and brownies in the fridge or freezer to set the ganache in place for 20-30 minutes.
Chocolate ganache for topping brownies uses a ratio of 1:2 heavy cream to chocolate. It’s one of the lowest ratios you can use for chocolate ganache.
How to use ganache
You can use ganache in many different ways, including:
filling macarons
glazing cakes or cupcakes
dipping fruit in
topping for eclairs
filling for crepes
topping for brownies
topping for ice cream
topping for cheesecake
Ganache can be used by adding it to a piping bag, fitted with a small or large piping tip, depending on your project.
Gently squeeze the ganache out of the piping bag onto your creation. If you’re wanting a drip ganache look, pipe right on the edge of the cake so it gently drips down the cake.
Let the ganache set in the fridge for 2-3 hours.
Ganache dessert is ready to serve.
Does ganache harden at room temperature
Ganache will stay hard at room temperature, but it should set in the refrigerator. Typically a ratio of 1:2 ganache will not harden at room temperature. But ratios of 2:3 or 1:1 will remain hard once set in the refrigerator.
How long does ganache take to harden
Ganache takes 2-4 hours to harden in the refrigerator. You can set ganache faster by placing it in the freezer for 30 min – 1 hour.
How to store ganache cake
Ganache cake should be store in the refrigerator for 2-3 days. It’s best eaten within 1-2 days. Ganache shouldn’t be left out of the fridge for more than 2 days. The cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.
Can ganache be frozen
Ganache can be frozen for up to 1 month and then it should be used. Thaw the ganache in the refrigerator overnight, and then mix well to loosen up the ganache before using.
Does ganache need to be refrigerated
Ganache can sit at room temperature for 1-2 days. Ganache can be refrigerated and used for up to 1 week.
Whipped Ganache vs Mousse
Whipped ganache is made by making ganache using warm heavy and cream chocolate. Once the ganache has cooled for about an hour, the ganache is whipped on high until light and fluffy. Once it’s beaten and becomes similar to an icing, it’s ready to use.
Mousse is made a couple of different ways. One way to make mousse is by melting chocolate, then cooling it down a bit and adding egg yolks for richness to the chocolate. Whip the heavy cream, and mix it together with the chocolate. Then fold the egg whites into the chocolate mousse.
Ganache and mousse use similar ingredients, but their makeups are quite different. Mousse is always going to be similar to a pudding consistency, whereas whipped ganache sets hard.
Whipped ganache is used for icing foods like cupcakes, whereas chocolate mousse in itself is a dessert on its own.
Ganache vs Frosting
Ganache is thinner than frosting.
Frosting is much thicker, and needs to be piped, or spread onto a dessert.
Ganache simply is poured onto a dessert which is easier, but can also be messy if it drips too much over the sides.
Ganache is a rich flavor, whereas frosting is more of a sugary flavor.
Frosting is best used for vanilla cakes, whereas ganache is a better fit for chocolate or mocha cakes.
Which is better ganache or buttercream
Ganache is going to give a cake a beautiful finish, and you can use it to drip the ganache down the cake. Ganache is rich, and more of a shocking chocolate taste.
Buttercream is more sugary, and does not have the chocolate shock to it.
Ganache will give your cake top the perfect finish by simply pouring it on top of your cake.
Whereas, buttercream needs to be piped or spread evenly around the cake which is much more time consuming.
Buttercream is better as a flavor over ganache if you’re serving a lighter cake like vanilla cake, carrot cake, or lemon chiffon cake.
Ganache is better served on a chocolate cake, black forest cake, or mocha cake.
Peppermint bark is a wonderful gift to give someone during the holiday season. Christmas bark made with candy canes is a simple go-to recipe when you need a homemade gift sooner than later.
Step by step how to make peppermint bark
Obtain 1 chocolate bar and break it into smaller pieces. Place the small broken chocolate pieces into a microwave safe bowl.
Microwave your chocolate in 30 second intervals, mixing in between. Mix vigorously until the chocolate is smooth.
Add 1/8-1/4 tsp peppermint extract depending on how strong you want the peppermint taste. If you just want a hint of peppermint, go with 1/8 tsp. If you want more of a heavier mint flavor, add 1/4 tsp of peppermint extract.
Place a silicone mat on a baking sheet.
Pour the chocolate onto the silicone mat. Spread with a pastry scraper or the back of a spoon until it’s 1/8″ thick.
Put a couple of small candy canes in a resealable bag. Get all the air out of the bag.
Place the bag on a cutting board on your kitchen table. Break the candy canes into small pieces by using a meat tenderizer or rolling pin.
Sprinkle the candy cane pieces over the chocolate until it’s evenly distributed.
Place in the fridge for minimum 1 hour to solidify.
Break the Christmas candy cane bark into smaller bit sized pieces and serve.
How long does peppermint bark last
Peppermint bark will last 2-3 weeks. Store your peppermint bark at room temperature. Do not place the peppermint bark in the fridge. The fats in the chocolate will come to the surface, creating a white look to the chocolate. Keeping the peppermint bark at room temperature will allow it to still look pristine weeks after making it.
What is bark candy
Bark candy is chocolate that has been melted and spread out to a thin layer 1/8 ” – 1/4″ in thickness, and then it has candy added on top of the bark.
The candy pieces are not pressed into the chocolate. The candy pieces are delicately in the chocolate due to gravity.
If you press the candy into the bark it has the potential to smear the chocolate over the candy. This isn’t the esthetic look your bark candy should have.
When dropping the candy into the bark, hold it about 6″ above the chocolate so it will fall into the chocolate far enough.
Piping chocolate writing is easiest to do in handwriting. Try to make the handwriting as neat as possible. See video here.
When writing words, put a line underneath it to have something that will make the letters more stable. This way, you can use the piped chocolate writing for decorations on cupcakes, cakes, or for plating.
How to pipe chocolate writing
You’ll need a couple of tools to pipe your chocolate words
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make your chocolate words.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Place your parchment paper or silicone mat on a baking sheet. This will make it easier to transfer it to the freezer later. Any plate would work for this as well depending on how much freezer space you have.
Begin piping your words as if you were handwriting the word. After you’ve completed the word, trace a line underneath the word to make the letters reinforced, or have something that will be easily stuck into your cake.
Remove the tip from the chocolate word.
Place the chocolate words in the freezer for 20 minutes to set them.
Do not hold the chocolate writing decoration for a very long time in your hand or it will start to melt.
Place your decorative chocolate writing in an airtight container until you’re ready to use it.
What type of chocolate to use for piping writing
The chocolate that should be used for piping chocolate writing is melting wafers. Melting wafers are easy to melt in the microwave, and will not burn easily. Melting wafers flow well when melted, making them the best choice for piping chocolate writing.
You’ll need a couple of tools to chocolate leaves. Select a couple of leaves you like from outside. They need to be fresh, not dried. Your chocolate will take on the leaf impression of the leaf you select. See video here.
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/8 cup of chocolate to make a few beautiful chocolate leaves.
Lay your fresh leaves on a silicone mat.
Dip your food safe paintbrush in the melted chocolate and paint the chocolate onto the fresh leaves.
Cover it fully and make it as thick as you need to for your preference.
Place the chocolate leaves in the freezer for 20 minutes to set it.
Gently peel the fresh leaf from the chocolate carefully, not to disturb the chocolate.
Do not hold the chocolate leaf for a very long time in your hand or it will start to melt.
Place your decorative leaves in an airtight container until you’re ready to use it.
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate decorations.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Cut a strip of parchment paper as long as the length of your chocolate decoration.
Begin piping your decoration by piping circles the length of your parchment paper. Continue and go back the same way.
Make another layer of circles beside the first layer. Go back over and create another layer of circles.
Cut the parchment paper close to one side of the circles.
Roll the parchment paper and make sure the chocolate does not touch itself when closing the circle of parchment paper.
Place an elastic band gently over the roll of parchment paper. Don’t squish the parchment paper or you’ll ruin your design.
Place the chocolate decoration in the freezer for 20 minutes to set it.
Take the elastic band off of the roll of parchment paper.
Gently unwrap the parchment paper. Remove the chocolate decoration from the parchment paper.
Do not hold the chocolate decoration for a very long time in your hand or it will start to melt.
Place your decorative chocolate piece in an airtight container until you’re ready to use it.
White chocolate decorations can be used in a variety of ways
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make lots of chocolate snowflakes.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Begin piping the snowflakes. Touch the tip to your silicone mat, pipe it so it’s a bit of a thick circle.
Lift the tip of the piping bag and make a line. Push out a bit more chocolate so it matches the other end of the snowflake.
Make 2 lines perpendicular. Make 2 more lines diagonally for a total of 6 branches on your chocolate snowflake.
Add tiny branches to all of the chocolate snowflake arms.
Place the snowflake in the freezer for 20 minutes to set it.
Gently peel the chocolate snowflake from the silicone mat. Do not hold the chocolate snowflake for a very long time in your hand or it will start to melt.
Store your chocolate snowflakes in an airtight container.
What kind of chocolate do you need to make chocolate snowflakes
You can use any type of melting wafers for your chocolate snowflakes. Melt the chocolate down in a microwave bowl. Only microwave the chocolate for 30 seconds at a time. Stir the chocolate in between. This will prevent the chocolate from burning.
Why do you need to place chocolate snowflakes in the freezer to set?
The freezer sets the chocolate much faster than the fridge. The chocolate snowflake will be much easier to handle after coming out of the freezer since they will be a lower temperature than the fridge.
Can you use chocolate snowflakes on the Christmas tree
You can use chocolate snowflakes on the Christmas tree by placing an extra O shape on one of the arms of the branch. Thread a small ribbon through the O and you can place your edible snowflake on the Christmas tree.
If your chocolate isn’t fully solidified, it will be too soft to remove from the silicone mold all in one beautiful piece. It may be sections missing from the chocolate due to it not hardening.
Place the chocolate in the fridge for about 20 min until it’s solidified, then you can remove the chocolates from their molds.
Silicone mold has too much excess chocolate
One of the biggest culprits of not being able to remove chocolate from a silicone mold easily is from having too much excess chocolate on the silicone mold.
Remove the excess chocolate while it is still warm by using a bench scraper to scrape away the excess chocolate. This will give the chocolates a nice even back to them.
Chocolate has air bubbles throughout
Air bubbles are common with tempering chocolate. To remove the air bubbles before your chocolate hardens, tap the mold on the counter after you have filled them. This will make a beautiful chocolate without imperfections, and be much easier to remove from the silicone mold.
How to get chocolate out of silicone molds without breaking
Place chocolate in fridge for 20-30 min depending on the size of chocolate.
Remove from the fridge and turn the mold upside down on a plate.
If the silicone mold is quite large, start by gently removing the edges of the mold from the chocolate. Go around the entire edge and pull the mold away from the chocolate.
With the silicone mold close to the plate, gently press the top of the mold of each chocolate with your thumb to delicately take the chocolate out without breaking it.
Chocolate is removed safely and remains fully intact.
No. You do not need to grease silicone chocolate molds. Just use the molds as is. They should be clean and dry before using silicone molds for chocolate.
How to store your chocolates made from silicone molds
Store your freshly made chocolate that you made in your silicone mold at room temperature. Store your chocolate in an airtight container in the cabinet where it will stay a constant temperature. Chocolate doesn’t like temperature fluctuations.
If you store your tempered chocolate in the fridge or freezer, the cocoa butter comes to the surface of the chocolate creating a white precipitate on the outer layer of the chocolate.
Chocolate bark is tempered chocolate that looks like tree bark from the foods put into the chocolate.
The foods are placed on the top of the chocolate so they only sit in about half way in the chocolate.
The foods are generally not mixed into the chocolate. Since the foods are placed on top of the chocolate it gives more of a colorful look to the chocolate which makes it eye batching.
Chocolate bark uses tempered chocolate because the chocolate becomes easy to bite into and gives it a shiny look to it. Tempered chocolate isn’t as hard to bite into as just melted chocolate that has hardened.
Gather your ingredients you are planning to put into your chocolate bark. Prepare them accordingly – chop, dice, slice your foods so they are ready to put into your chocolate bark.
Pour the tempered chocolate onto your silicone pastry mat.
Spread the chocolate out to the thinness you would like using a spatula. Try to make the edges full – not too thin of chocolate. Use the spatula to rim the edge of the chocolate if you have to, to make the edge thicker with chocolate. This will be helpful when breaking apart the chocolate bark later.
Sprinkle your ingredients onto the chocolate bark. Do not press the foods into the chocolate. Try to make sure ingredients an even distribution throughout the chocolate.
Keep the chocolate at room temperature while it’s curing. It will take about an hour to solidify.
Once the chocolate is a solid brick, peel the chocolate off the pastry mat. break the chocolate bark apart by using your hands to gently break off bits of chocolate that are about 2-3″. You want the chocolate bark to be big enough for someone to have a couple of bites.
Keep the chocolate bark stored at room temperature. It should stay good for minimum 4 weeks.
How to cut chocolate bark
Chocolate bark is cut but simply breaking the chocolate apart with your hands. This gives the chocolate bark more of an ununiform look to it, which is more desirable for serving. Chocolate bark is more of a creative dessert, therefore the uneven edges fits the look of chocolate bark than just cutting it into squares or rectangles.
How to keep chocolate bark from melting
To keep chocolate bark from melting, temper your chocolate before you make your chocolate bark. Tempered chocolate has a melting temperature of 37 degrees Celsius.
Do not keep your chocolate bark in the fridge or freezer, or this will bring the fat droplets to the edge of the chocolate turning it white.
Chocolate bark thins recipe
A delicious bark thins recipe is using toffee pieces and sea salt on top of dark tempered chocolate. Salted caramel and chocolate has complimenting flavors that go well together.
Chocolate bark can be made into a thins recipe by spreading the chocolate as thin as possible until it’s about 2-3 mm in height off of your silicone pastry mat.
Make sure you temper your chocolate first, then using a spatula, spread the chocolate thin. Add your favorite foods on top of the chocolate and let it set. Break apart the thin chocolate bark gently. Do not be too aggressive with it, or your topping with fall out of the chocolate.
Chocolate bark packaging ideas
Chocolate bark can be packaged a few different ways to give it an eye catching look to it.
stack the chocolate bark on top of one another. Wrap the bark in cellophane and tie with a ribbon
place the chocolate bark in a themed tin – Christmas, birthday, etc. Arrange the chocolate bark in the tin so it’s fanned out.
put the chocolate bark in a glass – this could be a wine glass, drinking glass, etc. Have it stacked sideways in the glass. Wrap the glass in cellophane and tie with a ribbon.
place the chocolate bark in an airtight container – decorate the container with a few decals
Chocolate bark gifts
Chocolate bark is an easy, beautiful, homemade gift you can give to a friend or family member. Making chocolate bark for gifts is thoughtful, and many people love having a handmade gift given to them over something purchased. This gives your gift more of a personal touch.
Chocolate is warmed to 45 degrees Celcius to melt all of the 6 types of crystals apart.
Chocolate is cooled to 27 degrees Celsius. This process forms Crystals type IV and V.
Chocolate is heated to 31 degrees Celsius. This gets rid of Crystal type IV chocolate and leaves Crystal type V chocolate only.
How to tell if chocolate is tempered
To tell if chocolate is tempered, look at the appearance of it. If the chocolate looks shiny and glossy it is tempered.
The chocolate should hold well at room temperature, and only begin melting at around 37 degrees Celsius.
How to store chocolate in summer
Store chocolate in the summer by placing it in an area that is between 15-17 degrees Celsius. You might store it in a crawl space, your basement, or a lower floor of your house.
The ideal humidity for chocolate storage is <50%. This can be difficult in the summer, so try to put it in an airtight container to lower the humidity in the air around the chocolate.
Once your silicone molds are in a clear work space, temper your chocolate.
Pour the chocolate into the molds.
If you’re filling the chocolates with a filling, only pour the chocolate molds half full. Tip the chocolate mold around to get the entire mold covered in chocolate. Place the mold in the fridge until the chocolate hardens.
Remove the chocolate from the fridge. Gently spoon or pipe the filling into the molds, leaving a small gap to add more chocolate to the mold.
Retemper your chocolate. Pour the tempered chocolate overtop of the filling. Scrape the excess chocolate using a knife. Place the chocolates in the fridge until hardened.
Remove the chocolate from the fridge. Gently push the chocolate out of the silicone mold from the opposite side.
How to store tempered chocolate
Store the tempered chocolate at 15-17 degrees Celsius in humidity of <50% for your chocolate to stay good up for a year. Place the chocolate in an airtight container. Chocolate can absorb aromas around it, so this will keep the chocolate from tasting anything like it should.
Why does chocolate turn white
Chocolate turns white from absorbing moisture in the air from refrigeration or freezing the chocolate. This causes the fat particles in the chocolate to come to the surface, giving the chocolate a white look to it.
