Structure film jags

Structure film jags

With the help of a textured foil, you can create your own chocolate chips with a great pattern. It also gives cut chocolates a simple but elegant look. The foil can also be used for other masses, such as rolled fondant. So you bring the great patterns on cupcakes, cakes and many other treats.

Structure film - application

If you would like to make some decorations for your cake, for eclairs or for small desserts, you will need tempered couverture. If you want the chocolate chips to be colored, use white couverture. Heat three or four different cocoa butter colors and take a fine brush. Now start to apply the lightest color on the foil. You can either follow a specific pattern or just make some slightly larger or smaller blobs. Do the same with the other, slightly darker colors. Then pour some white couverture onto the textured foil and spread it out thinly by 2 to 3 mm using an angled spatula. Put the foil in the refrigerator for a very short time.

The chocolate should no longer stick to your finger, but should not be solid yet. Then you can cut out or cut the desired shape with a slightly warmed cookie cutter or knife. When doing this, first stamp the edges. Before the shapes can be removed from the foil, the whole thing has to go into the fridge again. Once the chocolate has solidified, the individual plates can be easily removed.

You can also give your chocolates a special pattern. Use praline hollow bodies, so they are first filled and sealed, but more typical are cut pralines. Put the cooled or cut chocolates into tempered couverture, take them out again with a tamper fork and tap off as much of the excess couverture as possible. Then place the chocolates on the textured foil and put them in the refrigerator with it. Once the chocolate has set, the chocolates can be easily removed and now bear a perfect pattern.

For an embossing on fondant, marzipan or a similar mass, roll it out about as thick as it should finally be. Then place the foil on the mass and roll it again vigorously with the rolling pin or rolling pin. Then you can remove the foil and cut out or cut the mass. If it is a very sticky mass, you can dust it with a little powdered sugar or baker's starch in advance.

Making chocolate decorations with especially beautiful motifs

Proceed as follows:

For colorful effects on your chocolate decoration, spread chocolate color on the texture foil. If you don't want colorful effects, you can skip this step. Temper your couverture and pour it onto the prepared textured foil. Use a palette to check that the couverture is evenly distributed. Now chill the foil for a few minutes until it is slightly firm. Press cutters of your choice into the semi-solid chocolate, loosen them again and chill the chocolate until it is completely solid. Loosen the chocolate from the textured foil and break off the excess chocolate. For a special metallic shimmer, brush the finished chocolate with a decorative powder.

Cleaning

Normally, no chocolate residues remain on the structural foils, but should cleaning be necessary nevertheless, the foil should be cleaned with warm water and gentle washing-up liquid. Dry well before the next use and, if necessary, rub with a fine handkerchief.

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!