@InstantInsanity This spreader's called an offset palette knife but you could use whatever medium that makes it possible to get a nice even layer of coating. The use of wax paper or parchment paper is fine, the only thing you need to remember is that chocolate takes over not just the texture of the surface it's being spread onto (various plastic sheets such as alligator skin etc.) but also its finish (meaning that if it's spread on a glossy surface it will be shiny, opaque surface - mat finish).
Thanks for your comment, you can use any flat surface, the main thing to remember is that you pipe onto a non stick paper or some other material so then its easer to peel the chocolate away.
@Kerryatter Make sure that the chocolate you use is actually chocolate. Some chocolate sold in stores aren't really chocolate at all. If the chocolate you're purchasing contains cocoa-butter, chances are that the chocolate is 'real' chocolate.
you said to use an acetate sheet or a plastic bag and cut it. would wax paper/baking sheets be just as good?
also, with your spread palate? idk how you spell it, but is it okay to use a bottom of a cake cutter? or even a large knife?
InstantInsanity 8 months ago
@InstantInsanity This spreader's called an offset palette knife but you could use whatever medium that makes it possible to get a nice even layer of coating. The use of wax paper or parchment paper is fine, the only thing you need to remember is that chocolate takes over not just the texture of the surface it's being spread onto (various plastic sheets such as alligator skin etc.) but also its finish (meaning that if it's spread on a glossy surface it will be shiny, opaque surface - mat finish).
munkibiznis 6 months ago
Hello there, I think your technique is absolutely brilliant.
basically do you temper the chocolate? because if you do, don't you have to get it to a certain temperature otherwise it goes bad?
and also, can you use a glass surface instead of a steel one?
angelinajessica 1 year ago 2
@angelinajessica
Thanks for your comment, you can use any flat surface, the main thing to remember is that you pipe onto a non stick paper or some other material so then its easer to peel the chocolate away.
Regards
Martin
vittlesfoods 1 year ago
thatz awesome mate! but u just talk too much :S
curry24muncher 1 year ago
Baker's chocolate? Never heard about it... what should be its characteristics?
AndreaSPitaim 1 year ago
@AndreaSPitaim Baker's chocolate= Unsweetened Chocolate
platinumski 1 year ago
Nice one chef! Simple, yet very effective. One question - is 'Bakers chocolate' the same as 'cooking chocolate'?
Kerryatter 2 years ago 3
@Kerryatter Make sure that the chocolate you use is actually chocolate. Some chocolate sold in stores aren't really chocolate at all. If the chocolate you're purchasing contains cocoa-butter, chances are that the chocolate is 'real' chocolate.
ChallengeDK 2 years ago
this looks amazing. turns out just like using chocolate transfer sheet.
shin244 2 years ago
superb!
MegaQwerty4321 2 years ago
That's really great and so easy! I'll have to try that! Thanks for showing!
leeshax25 2 years ago
many thanks
vittlesfoods 2 years ago
Hey there ;)
I tried it and it was really easy! I decorated the cake I made for Mother's Day with it and everybody was really impressed *lol*.
Thank you again for the nice video.
God bless...
~Leesha~
leeshax25 2 years ago