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Chocolate Ruffles

post #1 of 2
Thread Starter 

Gday,

 

Ive been asked to make a birthday cake for a friend and ive chosen for a decoration to be chocolate ruffles, should look like the links below. However i am having some trouble with them. I have watched some videos and have had several attempts, i assume as its so simple that it would be the few critical points that have to be properly, especially the technique and temperature when i ruffle the chocolate.

 

 

 

 

 

At the moment im doing it with 60 - 70% cooking chocolate, melt it down over a water bath with a little bit of butter to keep it pliable when i ruffle them. Once its smooth i use an off set pallet knife and spread it over a tray(s) and put in the fridge to harden for 10mins or so, then take out and let it warm up before i start to ruffle them with the pallet knife. The other way i have done but with no success over the tray is spreading it like on the tray but on the bench and let it set slightly at room temperature. I can only assume the tray version works better as the chemical reaction in the chocolate when its cooled down and heated back up changes like tempering? Other issues possibly thickness and temperature.... how should chocolate be to touch when molding it and is the thickness when spreading it on the tray very important? i have had success but i cant seem to put my finger on when it goes right / wrong.

 

Any help would be appreciated! 

- Vigilant

post #2 of 2

try a putty type knife or bench knife. They both can be sharpened.

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