5 mind-bending CHOCOLATE Decorations | How To Cook That Ann Reardon

5 mind-bending CHOCOLATE Decorations | How To Cook That Ann Reardon


Welcome to How To Cook That, I’m Ann Reardon
and today we’re making chocolate decorations that you can use on top of cakes or desserts
to take them from simple to stunning in a few seconds. This week’s Notification Squad shout-out goes
to Just Gemima. For your chance at a shout-out subscribe to
HowToCookThat and press the bell to turn on notifications and comment “done” below. For the regulars make sure you check out the
new HowToCookThat aprons & mugs and pre-order yourself a cute little PLUSHY – the link for
that is in the description below. To answer a couple of questions from last
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choose one that you are familiar with the exchange rate for. They will ship to you whatever country you’re
in, where ever you are in the world for FREE. The first chocolate decoration we are going
to make is the wave. To make this cool effect spread some tempered
chocolate out onto a piece of bench-top that has been in the freezer overnight. If you have a piece of marble you can use
that – I don’t, so I am just using a piece of Corian benchtop that I got from a kitchen
place. It’s just an off-cut, you should be able to
get one of those from there. The chocolate going to set up really quickly
obviously because the bench top piece is cold. Then you want to cut down the sides and remove
those bits. Then cut the base off to make a straight line. Now cutting from the corner make a diagonal
so you have a long triangle. Pick it up off the cold and then form a wave,
just gently molding it with your fingers to bend it how you want it. This is that really magical moment when chocolate
is not solid and it is not liquid, it is at that point in between where it is starting
to set but it is still flexible so you can make these wave shapes. Once the chocolate does set completely it
will be firm and you can put it on your cake or dessert. To make a hollow chocolate ball like this
one, take a metal or marble rolling pin that has been in the freezer for several hours
and drizzle it with chocolate using your piping bag, making sure you go diagonally. So go one way diagonal, then turn the other
way diagonal and then straight up and down as well so that it’s got some strength to
it. And you just want to let the edges drip off
there. Leave that for just a few seconds then start
to loosen it off the rolling pin. Once the whole thing is free, lift it off
very carefully, put it on some non-stick baking paper and gently bend it around onto itself
so that the ends meet up and it forms a ball. This would look great if you hid something
special in the middle here let me know in the comments what you think would look good
inside. Then you’ll want to leave that in the fridge
to firm up. Using a similar technique you can also make
this inside out. Pipe some chocolate over a rolling pin. Now if you are using a metal rolling pin like
me it needs to go back in the freezer each time for a couple of hours. It just doesn’t stay cold enough because the
metal comes back up to room temperature very quickly. Give it a few lines up and down the rolling
pin as well for this one. Then wait a couple of seconds and loosen that
chocolate from the rolling pin like we did before. Then place a cookie cutter at one end and
roll it up. You can do so many things with chocolate when
it is in this magical bendy state, I love it. Slide it carefully onto a tray and place that
in the fridge to set firmly. Once it is set, just gently ease the cookie
cutter out of the centre and there it is. Next we have chocolate spirals. To make these spread your tempered chocolate
onto the piece of bench top that has been in the freezer. Then draw a straight line down each of the
edges to make it nice and neat. Then use a ruler to cut strips of the same
width. For all of these decorations we are using
real chocolate and that’s chocolate that contains cocoa butter. If you look at the ingredients on the packet
and it contains vegetable fat then it’s not real chocolate and it’s not going to work
in the same way as this does. You need to get some chocolate that has cocoa
butter in it and you need to temper it. I have a video called “Chocolate Secrets”
that I’ll link you to the end that shows you how to do that if you haven’t seen that one
yet. Lift up your strips, stacking them on top
of each other. Once you’ve got them all turn them onto the
side and then start to curl them from one end, just making a circle there and then spiralling
it around. And with the very ends of them just let them
fan out there. Place that in the fridge and then once it
is firm, you can leave it just like that or you can rearrange it by lifiting the middle
up, just give it a little bit of a jiggle there, and leave it sitting a little bit higher. Or you can take it out altogether and have
individual spirals on your desserts. Next for a Paper-thin Splat effect that you
can use either under your dessert when you’re plating or on top if you like. Place some baking paper onto a cake turntable
and add some tempered chocolate that’s been thinned down using a little bit of extra cocoa
butter. Spin the cake turntable as fast as you can… Making sure that you stop as soon as you see
it getting to the edges otherwise you’re going to splatter yourself and your kitchen with
chocolate. Once that’s set you can use it how you like. I’ve also got lots of chocolate decorations
in my other dessert videos like this chocolate spiral that I’ve shown you how to make. If you want me to re-film them and put them
all into the one chocolate decoration video let me know in the comments below and I’ll
do that for you. Make it a great week and I’ll see you on Friday.

100 thoughts on “5 mind-bending CHOCOLATE Decorations | How To Cook That Ann Reardon”

  1. HAPPY FRIDAY! ❀️ NEW Merch: https://goo.gl/ErHpG4 ❀️ get some if you want πŸ˜€ free postage worldwide

  2. The splash one was cool you could also do that in a bowl and take it out put some ice cream and put it up side down on the ice cream I tried that and it looked so cool🍦

  3. Hi …!!!
    I tried your method but nothing worked the chocolate din cum out
    I tried it on kitchen platform…
    Can you please telme Wer m I going wrong??

  4. Can you add whipped cream or white chocolate mousse topped with things like raspberries, blueberries, strawberries in the chocolate ball decoration, the second decoration😍.This so amazing I love all your videos.

  5. I AM SO IMPRESSED BY ALL YOUR gravity defying cakes and jello and experiments! I watched all your web videos! You never cease to inspire The whole Of YouTube!!! πŸ€©πŸ€©πŸ€©πŸ€©πŸ€©πŸ€©πŸ€©πŸ€©πŸ€©πŸŽŠπŸ€―πŸŽŠπŸ€―πŸŽ‰πŸŽ‰β€οΈβ€οΈβ€οΈβ€οΈβ€οΈβ€οΈβ€οΈπŸ˜΅

  6. Hey I use compound dark chocolate but it doesn't contain cocoa butter it contains vegetable fats so can I use it or compulsory I have to use chocolate which contains cocoa butter? Plzz give any alternative

  7. πŸ˜πŸ˜πŸ˜πŸ˜πŸ˜πŸ˜πŸ˜πŸ˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜—πŸ˜—πŸ˜—πŸ˜—πŸ˜—πŸ˜—πŸ˜—πŸ˜™πŸ˜™πŸ˜™πŸ˜™πŸ˜™πŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜šπŸ˜š love it

  8. The chocolate splatter reminds me of that toy I used to play with a lot when I was in kindergarten. I forgot what it was called, but you put a small piece of square paper inside and turn it on. After that you squeeze in small amounts of paper paint and the high speed spinning would make crazy looking splatter and tie-dye designs. I wish I had one now.

  9. Jelly beans or white chocolate balls would look good inside the chocolate ball. Maybe some small berries or even cut bananas.

  10. when I making chocolate deco it s have fail and my chocolate was broken and not shining…sorry my english not perfect….I hope your reply my question…

  11. the rolling pin ones in the beginning had me shook…first one looks like a centipedes long nasty legs and the second one looks like HAIR and bug legs βŒ“Μˆ

  12. Thanks, great work. Could you do all the decorations in one video, please?Thanks again for the fantastic work.

  13. I think you can put some whipped cream and strawberries or some other things that you used on your cake πŸ˜‹

  14. DONE πŸ˜€ Ann, your videos are amazing. I originally had them playing on my laptop for background noise. But now I'm finding myself always craving chocolate and making visits to the supermarket trying to recreate your masterpieces!! One of my top favourite YouTube channels which I'm guilty of binge-watching!! <3

  15. If you don’t have time to put your metal rolling pin in the freezer and have to wait a few hrs, can you get a big bowl or big y’all cooking pot and put a lot of ice and some salt in the pot and some cold water will the salt bring the the temperature down low enough to the ice bath of which you can dunk the rolling pin in??? Then after a few mins pull out dry off really quickly and use it again or will be the same???

  16. Man, watching this again some time later inspires me a little…if you make those chocolate splats with colored white chocolate, you could make a Splatoon cake!

  17. That thumbnail is one color or one weird object away from being a troom troom thumbnail lol

    Love u Ann!❀️

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