- Chocolate Decoration
There are two techniques for creating this decoration. In the first method, the couverture is converted into a sticky mass by adding oil or nougat. The quantities used depend upon the quality of the couverture, the ambient temperature, and the temperature of the marble slab. The lower the temperature, the more fat is required. Heat the couverture mixture to between 86 and 89 degrees Fahrenheit, spread it onto a marble slab, and work it until it sets, as shown in the picture sequence below.
For the more fascinating, high speed “professional method,” heat a large (20×25 inches), smooth, clean baking sheet to 122 degrees Fahrenheit. Temper 5 ounces of couverture at 104 degrees Fahrenheit, and then use a small paint roller (made of foam, not lambs’ wool) to spread it onto the baking sheet. Place the baking sheet in the refrigerator to cool for at least 1 hour or for longer until required. Then let it stand in an ambient temperature of about 72 degrees Fahrenheit until it becomes malleable. Proceed to shape it as shown below.