Chocolate used for decoration
I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they were a little bit sugary although the eclair's dough didn't contain any sugar.
If I melted a Dark chocolate, will adding some sugar work? Or is it preferred to melt the kind I want?
Best Answer
Melt the kind you want. Sugar doesn't melt at the temperature chocolate melts, and wouldn't dissolve in chocolate anyway. Commercial chocolate bars are smooth because they are conched. If you mix chocolate with sugar, it will be sandy.
Alternatively, you can glaze with a ganache, and dissolve the sugar in the cream first. But it is still better to make the ganache with the type of chocolate you want, instead of adjusting sugar or fat.
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But really, almost any dark, semisweet, or milk chocolate will work adequately for most decorating purposes. If you really want to go all out and decorate with chocolate that firms and becomes glossy and sufficiently sturdy to stand upright, use tempered chocolate.Can I use compound chocolate for decoration?
The best chocolate for chocolate decorations What is this? If you don't want to temper chocolate, you can use compound chocolate. I like Guittard brand. If you want to color your candy melts, you will have to use chocolate food coloring or you can use pre-colored candy melts like the Wilton brand.How do you decorate with chocolates?
Impressing your friends and family is easy with a little bit of melted chocolate. You can add decorations to your cakes, cookies, cupcakes, and muffins to make them look like they came straight from a bakery!What type of chocolate to use for decorations and bowls by Ann Reardon How to Cook That Ep 051
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Answer 2
The most direct and easiest way would be to use the kind of chocolate you like to eat, that way you don't have to fuss with it too much.
If you do want to adjust the sweetness level to taste, try putting in a touch of a liquid sweetener - honey, agave, corn syrup, etc.
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