Chips – Edible Décor for Plates and Desserts
A beautiful eye-catcher for sweet and savoury
The menu is prepared with love – yet it lacks that certain something that turns every dish into a little masterpiece. That's exactly what these chips are made for: filigree, edible decorations that adorn sweet and savoury creations alike. Whether on salads, soups, mains or desserts – with just a few movements you transform any plate into a little composition. Let your creativity run free!
Ingredients
OPTIONAL: COLOUR & FLAVOUR
Step by step
Sweet base batter
Whip the egg white until foamy. Stir in butter, flour and cocoa
Preheat the oven to 170 °C fan. Separate the egg whites from the yolks and put them into a clean, dry Mixing bowl — make sure there's no trace of yolk, as that would impair the foaming. Whip the egg white with a hand mixer or stand mixer at medium to high speed. As soon as it forms light bubbles, slowly trickle in the sugar. The egg white doesn't need to be beaten completely stiff — foamy is enough.
Gently fold the melted butter into the foamy egg white. Then slowly add the flour and cocoa powder and carefully stir everything in so no lumps form. Keep stirring until the mixture is creamy but still slightly runny: smooth and even, with no dry flour residue. The texture should be such that you can easily spread the mixture smooth with a Spatula — neither too firm nor too runny.
Variations: fruity or coloured
For the vanilla variation, leave out the cocoa powder and instead add a pinch of Vanilla seeds. If you like it fruity, replace the cocoa powder with the Fruit powder of your choice. And if you want even more vivid, intense colours, now's the time to add gel food colors like ProGel: always just a small dab, stir carefully until the desired colour depth is reached. The ProGel colours are very intense — use them sparingly.
Beetroot powder 100 g
Spinach powder 100 g
Raspberry Fruit powder, 30 g
Mango Fruit powder, 30 g
Fill the mat, bake, shape — using the chocolate mixture as an example
Spread the chocolate mixture into the Hüppen mat and cleanly scrape off the excess
Fill the chocolate mixture evenly and carefully into the cavities of the Silicone mold with a Rubber scraper. The Rubber scraper is ideal for this because it's flexible and distributes the mixture precisely without effort. Fill the motifs completely, but don't overfill them — the mixture rises a little more during baking. From here on, you process the vanilla, fruit and savoury mixtures in exactly the same way.
Then take an Angled spatula or a metal horn and pull the excess chocolate mixture off the surface in one even stroke. That way the cavities are filled exactly, without any mixture sitting on top — only then will the motifs be clean and precise.
Silicone mold Hüppen Coral
Silicone mold Hüppen small butterfly
metal horn
Angled spatula Medium
Bake for 10 minutes
Carefully lift the Hüppen mat and slide it into the preheated oven — on a stable rack or Baking tray in the middle of the oven. At 170 °C fan the chips need about 10 minutes.
Cool and release. Shape and let dry
Let the motifs cool well before removing them from the mold — that way you prevent them from breaking. Flat motifs are then finished and can be used directly for decorating.
If you want to curve the chips, release them while still warm and pale — that is, noticeably earlier than fully baked — carefully out of the mold and place them, for example, in a baguette tin or a Bowl. To finish baking, put them back into the oven in this shape. So they keep their shape, the motifs need at least an hour to dry — ideally overnight, then they hold rock-solid.
Savoury base batter
Savoury mixture with vegetable powder
Whip the egg white until foamy and then add the melted butter. If you like, now's the moment to add a little lemon zest — it brings a fresh note. Now's the time to mix in the flour.
For colour and flavour, fold in your desired vegetable powder now: vibrant beetroot powder for a pink nuance, spinach powder for an intense green. These powders bring not only a pretty colour but also extra depth of flavour. If you want even more intense colours, add ProGel a dab at a time.
Hüppen
Ingredients
SAVOURY BASE BATTER
CHOCOLATE BASE BATTER
VANILLA BASE BATTER
OPTIONAL: COLOUR & FLAVOUR
Preparation
- Egg white: Whip until foamy, trickle in sugar (not stiff — just foamy).
- Mixture: Stir in melted butter, then flour and cocoa (or vanilla, fruit or vegetable powder) — creamy, slightly runny.
- Colouring: Optionally stir in ProGel a dab at a time, dose sparingly.
- Mat: Spread the mixture into the cavities with the Rubber scraper, scrape smooth with an Angled spatula or metal horn.
- Baking: 10 min. at 170 °C fan.
- Shaping: Flat: cool and release. Curved: release early and pale, place in a shape, finish baking, dry 1 hr to overnight.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Squid ink 8 x 4 g
Beetroot powder 100 g
Spinach powder 100 g
ProGel Food coloring Rainbow Set 6 colours
Cherry Fruit powder, 40 g
Raspberry Fruit powder, 30 g
Mango Fruit powder, 30 g
White flour, 1 kg
Bourbon vanilla seeds, 5 g
Accessories
Silicone mold Hüppen Coral
Silicone mold Hüppen Feather
Silicone mold Hüppen Leaf
Silicone mold Hüppen Branch
Silicone mold Hüppen small butterfly
Silicone mold Hüppen large butterfly
Silicone mold Hüppen Oak leaf
Silicone mold Hüppen Honeycomb
Silicone mold Hüppen Maple leaf
Silicone mold Hüppen Half-moon Circles
Silicone mold Hüppen Circles
Silicone mold Hüppen Éclair Circles
Silicone mold Hüppen Half-moon Leaves
Silicone mold Hüppen Half-moon Hearts
Silicone mold Hüppen Hearts
Silicone mold Hüppen Éclair Leaves
Silicone mold Hüppen Herringbone
Silicone mold for Hüppen Bonsai, 8 pieces
Silicone mold for Hüppen Bee, 52 pieces
Silicone mold for Hüppen Mandala
Silicone mold Hüppen Snowflake
Silicone mold Hüppen Flowers
Silicone mold Hüppen Apples and Pears
Silicone mold Hüppen Bird pair, 2 pieces
Silicone mold Hüppen Braided, 12 pieces
Silicone mold Hüppen Garden, 2 pieces
Silicone mat Hüppen Honeycomb
Silicone mold for Hüppen Tropical Leaves, 54 pieces
Silicone mold for Hüppen Lemon slices, 24 pieces
Silicone mold for Hüppen Mandala, 18 pieces
Silicone mold Hüppen Flower wreath, 3 pieces
metal horn
Angled spatula Medium
Cookie tin Sweet Love, Ø 110 x 130 mm
Rubber scraper Light blue, large
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So your chips are guaranteed to succeed
If you want to curve the chips, bake them much shorter than 10 minutes – sometimes three is enough. Let the still pale, not fully baked motifs set briefly, then release them from the mold and place them into the desired shape (baguette tin, Bowl, aluminium foil). Only there do they finish baking. Fully baked Hüppen are hard immediately and break when bent.
A single, even stroke across the mat gives the prettiest motifs. Spreading back and forth several times pulls the mixture out of the cavities again – then the chips become full of holes. Hold the Spatula flat and work in one movement.
Divide the finished mixture into small dishes and colour each portion individually with a dab of ProGel – so from one base batter you get a whole colour range. In the photos you can see how strong the effect is: the same mat, a completely different look.
FAQ
They were simply in the oven too long. For curved motifs you have to bake much shorter (sometimes just three minutes), let the still pale chips set briefly, release them from the mold and finish baking in the desired shape – for example over aluminium foil or in a Bowl. Fully baked, they're brittle immediately.
No, quite the opposite: foamy is enough. Too stiff an egg white makes the mixture airy and thick – it then can't be spread cleanly into the fine cavities and the motifs turn out uneven.
We'd advise against it – the patterns are too fine for chocolate. The couverture doesn't fill the delicate lines cleanly and the decorations break when releasing. For chocolate décor, mats with a coarser structure are more suitable.
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Related products
Metal horn
White flour, 1 kg
Rubber scraper light blue, large
Spinach powder 100 g
Beet powder 100 g
Sepia ink 8 x 4 g
Angle spatula medium
Cherries fruit powder, 40 g
Raspberry fruit powder, 30 g
Bourbon vanilla seeds, 5 g
ProGel food coloring rainbow set 6 colors
Silicone mold hops coral
Silicone mold Hüppen spring
Silicone mold Hüppen sheet
Silicone mold Hüppen branch
Silicone mold Hüppen small butterfly
Silicone mold Hüppen large butterfly
Silicone mold Hüppen oak leaf
Silicone mold Hüppen honeycomb
Silicone mold hops maple leaf
Mango fruit powder, 30 g
Silicone mold hops half moon circles
Silicone mold bumps circles
Silicone mold Hüppen Eclair circles
Silicone mold hats half moon leaves
Silicone mold hops crescent hearts
Silicone mold Hüppen hearts
Silicone mold Hüppen Eclair leaves
Silicone mold Hüppen fish bones
Hüppen silicone mold bonsai, 8 pieces
Hüppen silicone mold bee, 52 pieces
Hüppen Mandala silicone mold
Silicone mold Hüppen snowflake
Silicone mold Hüppen flowers
Silicone mold Hüppen apples and pears
Silicone mold Hüppen bird pair, 2 pieces
Silicone mold Hüppen braided, 12 pieces
Silicone mold Hüppen garden, 2 pieces
Silicone mat Hüppen honeycomb
Hüppen silicone mold tropical leaves, 54 pieces
Hüppen silicone mold lemon slices, 24 pieces
Hüppen silicone mold Mandala, 18 pieces
Sweet Love biscuit tin, Ø 110 x 130 mm
Silicone mold Hüppen flower wreath, 3 pieces
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Comments
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Hippen sofort hart
By: Tesy On 2026-01-03Liebes Schoggi-Team,
Meine Hippen sind nach dem Backen schon hart, sodass ich sie nicht mehr formen kann. Wenn ich sie nur 3 Min. backe ,dann klappt es mit dem formen auch. Frage: Was mache ich falsch, dass die Hippen schon so fest sind nach dem backen?Replied by: Rebecca Odermatt On 2026-01-06
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Hüppenmatten
By: Astrid Tiefenauer On 2025-03-22Das Rezept sieht sehr gluschtig aus. Vielen Dank dafür! Kann man diese Matten evtl. auch für Schokodekos brauchen? Wenn ja, wie ist das Vorgehen dann?
Besten Dank für eure tollen Inputs.
Astrid TiefenauerReplied by: Thomas Ramseier On 2025-03-26
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