Chocolate tattoo lines

Chocolate tattoo lines

With this chocolate tattoo, you can give your chocolates stylish and expressive decorations in no time at all. The motif is made of fine chocolate in combination with dyed cocoa butter and ensures brilliant colors and clear patterns. The foil is easy to cut to size and the printed side is placed on a freshly sealed praline. Alternatively, you can coat the foil directly with tempered couverture and cut or cut out individual shapes. Once completely dry, the foil is removed and the motif remains clean and detailed on the chocolate. This results in creative, colorful chocolates that are guaranteed to make an impression and delight family and friends alike.

Chocolate decoration application

If you want to decorate your chocolates with a chocolate tattoo, careful preparation is particularly important. First, you can fill the hollow shells with various ganaches or creams and then leave them to rest for around 20 to 30 minutes. As soon as a fine skin has formed on the filling, it can be prevented from being pressed up when closing and the chocolates can be sealed cleanly with tempered couverture. Now place the chocolate peel-off foil on the still liquid couverture, making sure that the right side is on the pralines. If necessary, you can press the foil down lightly so that the motif is optimally transferred. The peel-off foil can either be placed over several chocolates as a whole sheet or cut to size and placed individually. Then put the chocolates in a cool place so that the couverture can set. After about 7 to 8 minutes in the fridge or a little longer at room temperature, the chocolate tattoo foil can be carefully peeled off. If applied correctly, the cocoa butter and chocolate will have bonded with the tempered couverture and the motif will be clearly visible on the chocolates. This gives your chocolates a professional and elegant finish in no time at all. The foil used is intended for single use only and cannot be used again as decoration.

Cake and dessert decoration application

If you want to decorate your cake or a sweet dessert with patterned chocolate flakes, you will need tempered couverture and a suitable base or mold. Think about the shape of your chocolate flakes in advance. You don't need a cutter for cookies with straight edges, while you can have a cookie cutter ready for round or special shapes. Good planning will make it easier for you to work precisely later and ensure a harmonious overall look. Now pour a small amount of chocolate onto the pattern side of the peel-off foil. Use a small angled spatula to spread the couverture as evenly as possible to a thickness of around 2 to 3 millimetres. Then place the foil briefly in the fridge. To check the right time, you can carefully press the chocolate with your finger: If the imprint is visible without the chocolate sticking, it is perfectly prepared. This moment is crucial for clean edges and a clear pattern. Now rinse your cookie cutter or a smooth knife briefly with hot water and dry it carefully. Alternatively, you can also heat the metal slightly with a hot air dryer. Press the desired shape into the still soft chocolate and carefully remove the cutter. If you want to make several different shapes, you should clean and dry the tools again in between. You can also use a knife to cut rectangles, squares or triangles, whereby elongated triangles are particularly suitable for sticking in or arranging in a circle on the cake. Once all the shapes have been pre-cut, put the foil back in the fridge until the chocolate has completely set. You can then carefully remove the individual discs from the thin chocolate sheet. This creates delicate, decorative elements with an impressive pattern. With these chocolate flakes, you can give your cakes and desserts a professional and creative finish in no time at all.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figures from the finest couverture? We offer various courses on the subject of chocolate, so there is sure to be something for you. We will teach you how to temper chocolate correctly, how to process couverture into hollow figures and chocolate bars and how to make fine decorations, such as edible high heels. We would be delighted to welcome you to one of our courses soon!