Chocolate tattoo hearts sketch

Chocolate tattoo hearts sketch

With the chocolate tattoo hearts sketch you create beautiful chocolates that come from the heart. Make chocolates for your loved ones or want to make sweet chocolate decorations for cakes, cupcakes and pies, this chocolate tattoo is perfect.

Chocolate tattoo - application

Praline decoration

If you want to refine your chocolates with the chocolate tattoo, they must of course first be prepared. Hollow shells can be filled with various ganaches or creams and left to stand for 20 to 30 minutes. If the filling is a little rough (a fine skin forms on the filling, so it is not pressed up), you can seal the chocolates with tempered couverture.

Now place the chocolate peel-off foil on the still liquid couverture. Make sure to put the right side on the chocolates. Depending on the side, you can press the foil gently. The peel-off foil can be placed as a whole sheet over several chocolates, but you can also cut it to the desired size and place individual pieces of foil on the chocolates. The whole thing is now placed in a cool place.

After about 7 to 8 minutes in the refrigerator or a little longer at room temperature, you can easily peel off the chocolate tattoo foil. The cocoa butter and chocolate, if used correctly, will have bonded with the tempered couverture and so the pattern can now be seen on the chocolates. The foil used in this way cannot be used again as decoration.

Cake and dessert decoration

If you want the pattern to decorate your cake or a sweet dessert, you will need tempered couverture and a suitable mold. Consider what shape your chocolate chips should have. If it is a plate with straight edges, you do not need a cookie cutter, for round plates or another special shape, you can prepare a Guetzli cutter.

Now pour a little chocolate onto the pattern side of the peel-off foil. Then spread the chocolate as evenly as possible with a small angled spatula to a thickness of about two to three millimeters. Then place the foil in the refrigerator for a very short time. Check how firm the chocolate is. If you can press lightly on the chocolate with your finger so that you can see a fingerprint, but no chocolate sticks to your finger, remove the foil from the refrigerator.

Rinse the cookie cutter or a knife without serrations hot and dry it well. If you have a hot air blower, you can also use it to slightly heat the metal. Then press the mold into the waxy chocolate and remove the cutter. If you want more than one mold, rinse and dry each mold. Use the knife to cut rectangles, squares or triangles. Among other things, elongated triangles can be easily poked into the cake or arranged in a circle. As soon as all shapes are pre-stamped, put the foil back into the refrigerator. Let the chocolate set there. Then you can carefully break out the shapes from the thin sheet. This is how you create beautiful and creatively decorated cakes.

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 figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!