Looking for a quick way to glamorize simple desserts? Well then, these piped chocolate doilies may very well be your answer! In this video, I show how to create lacy underliners for dressing up slices of cake, samplers of sweets, or whatever end-of-meal treat your heart desires! No complicated chocolate tempering required – just pipe and refrigerate.
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Chocolate Lace Cake video: http://youtu.be/L-RM7JyToew
Parchment Cone video: http://youtu.be/XRkwFJv0olY
NOTES ON CHOCOLATE USED:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey’s, as they don’t flow as well and are more waxy due to non-cocoa butter fat substitutes.
Video by: Kat Touschner, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com
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