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There really is nothing more attractive and so heavenly than being able to enjoy a rich and luscious piece of chocolate cake. When it comes to cake decorating, chocolate king. There is a great value in learning how to master the art of chocolate to decorate a cake and, of course, go very far in terms of presentation. But before you begin to understand the various methods and recipes let's start with the basics first. It would be a great injustice to the chocolate is very easy.
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First, you must learn to melt the chocolate. The problem that most beginners have is that they tend to melt the chocolate too quickly. In order to melt it properly, the chocolate must first be broken down methodically. Whether part or piece is cut or shaved, the heat should be made to work on the entire surface of the chocolate to be melted in order to have a uniform smoothness. The best way to do so to place pieces in a small container and put it in a pan with warm or hot water. Please note that boiling water is not recommended at all. Chocolate will melt evenly, but do not forget to stir. Store at temperature until the chocolate is completely melted and no lumps or blocks. Once the chocolate is properly melted, you can now begin the process of shaping and forming the chocolate into any desired shape and purpose.
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Creating curls and cut out the chocolate was made possible after the chocolate has reached a certain smoothness velvety. To do this, the chocolate should be evenly on a flat surface such as metal baking pan or baking dish. This should be left to cool itself at room temperature. Chocolate curls made by scraping the chocolate with a metal spatula. If done correctly, the chocolate will begin the formation of curls as it has scratches. Scratches place chocolate on a parchment, in order to allow it to cool and harden further.
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