Texture foils starter set, 8 motifs

Texture foils starter set, 8 motifs

With the help of a textured foil, you can create your own chocolate chips with a great pattern. Cut chocolates also get a simple but elegant look. In addition, 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 want to make some decorative flakes for your cake, for éclairs or for small desserts, you 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 applying the lightest color on the foil. You can either follow a specific pattern or just make some slightly larger or smaller blobs. Proceed in the same way with the other, slightly darker colors. Then pour out some white couverture onto the textured foil and spread it out thinly by 2 to 3 mm using an angled spatula. Thus, put the foil in the refrigerator for a very short time.

The chocolate should no longer stick to your finger, but should not yet be solid. 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 customize your chocolates with a special pattern. If you use praline hollow bodies, they are filled and sealed first, but cut pralines are more typical. Place the chilled or cut pralines in 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 eventually be. Then place the foil on the mass and roll over it again vigorously with the rolling pin or rolling pin. Then you can peel off the foil and cut out or trim the mass. If it is a very sticky mass, you can dust it with a little powdered sugar or baker's starch in advance.

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

The structural foil for making chocolate decorations with particularly beautiful motifs.

The textured foil gives your couverture that special pattern.

You do this 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.