Although some people don’t like chocolate, we have to agree that this delight is loved by a good part of the world population. Pure, in doughs, toppings or sweets, chocolate is super versatile and always gives more flavor to desserts.
Taking advantage of all this functionality of the ingredient, we have selected some ways to use it for cake decoration. Ready to abuse creativity?
The most obvious way to use chocolate to decorate cakes is, of course, in the form of syrup. It can cover the entire surface of the cake, but also give it that charm on the top with a few strands falling down the sides, you know?
Coverage options include a basic blend of melted chocolate with butter, the traditional ganache and also the Brigadeiro. All are very easy to make and make the cakes even more delicious.
Another classic decoration! Chocolate shavings can be both delicate and rustic, both of which are incredible results. Anyone who does not have the skill to cover the cake perfectly can take advantage of the raspberries to cover some flaws.
The black forest cake, for example, goes well with this style of décor. Finish with some cherries and that’s it 😉
The chocolate droplets are super charming and can be placed in different ways at the end of the cake. In addition to covering the entire dough, it is possible to position them only in the outline of the bottom of the cake, for example.
The result is good even when played in a disorderly manner. For you to have other ideas on how to use the ingredient in this format, just take a look at the post talking about the chocolate chips in desserts!
“Balls” with icing nozzles
Every kitchen should have at least one type of icing nozzle. After all, they make desserts much more stylish and beautiful. One of my favorites is the pitanga beak, which has a very different design. To use the chocolate, just make a brigadeiro or a mousse with a slightly more resistant structure. In the
snickers cake has explained how to make mousse, for example.
The nieces of the cake can also become a topping! You know that topinho that grew in an unregulated way? Cut it carefully and place it in the oven to lightly toast. That way you will get a very tasty crumble and you will not waste any part of the recipe. Then just put it together with a thin layer of syrup or cream.
glacier being a type of syrup, we thought it best to leave it in a different category. This is because her preparation is a little different – as well as the way to cover the cake. Glazing is responsible for giving that shiny icing to the cake, making the finish look smooth and flawless. For more sophisticated parties, the chocolate version may be the perfect option 😉
If you have other suggestions on how to use chocolate for cake decorating, be sure to comment here 😉