lena

Saved 1/2/14 12:44 PM to 03. Decor of cakes

▶ How to Make Chocolate Lace Doilies - YouTube  See details »

 
Video subtitles:
  • 00:00: hey there I'm back most of you know me for my cookie decorating work but as it turns out I got my start in sweets about 17 years ago with chocolate I work for a local chocolate ta here in st. Louis who did all sorts of fabulous chocolate work chocolate paintings chocolate laced
  • 00:31: chocolate cups today I'm going to share with you one of the most simple chocolate techniques that I learned from her which is a chocolate doily I've got an example of it here it's just really beautiful piped chocolate lattice work and you might wonder gee what in the heck would I use that for I find it's a really great way to dress up simple desserts even store-bought desserts to make them look a little more special so for instance I've taken that doily and here I've just plated it with some store-bought chocolates and some strawberries and this makes a really elegant presentation dessert presentation with not a lot of work the
  • 01:02: great thing about these chocolate doilies too is that you can make them in advance I'm going to pipe them ahead of time on parchment paper slip them in the fridge and once they set up I can stack them maybe five or six doilies high and then when I'm ready to plate them up for dinner I dessert for dinner I just slip them off the parchment paper and they're ready to go so there's no last-minute piping no frenzy before the dinner party arrives to pull this this little this little item together so let me show you how I do it the first thing to decide is
  • 01:32: what size plate you're going to use for the doily and and that will determine the template that you use to create this to pipe the doily on so I've got a couple of different plates here and they're all about five to six inches in diameter I kind of like this big bit this wider plate here so I'm going to work with that and you just want to make sure that you cut a template that actually fits the lower recessed area if there is one on your plate pretty nicely
  • 02:03: it can be a little bigger than it Dennett because when the chocolate sets down into the plate it will it will relax a little bit and ultimately conform to the plate but it should be pretty to that size and I happen to have a six inch cake round that fits nicely into that area so I'm going to use that as one of my tracing guides to create my template for piping the Doyle eight I'm going to grab a piece of parchment paper and I'm going to take a pen or you can use a marker and I'm just going to trace the outer part of the guide now you can make any any number of patterns with
  • 02:35: chocolate to create these doilies you could do it completely random squiggle pattern you could use multiple colors of chocolate but we're just working with semi-sweet chocolate here today and I am actually going to try to replicate this pattern so to do this I actually created another circular guide in the middle and then drew some guide marks to delineate where these little loop-d-loop patterns would go and that inner circle just so happens to be about the size of this ring which is three three and a quarter
  • 03:06: inches around so I'm going to get that centered in the ring that I just drew as much as I can looking over it and just trace that ring there that looks good and then to create these other guide marks what I did was I just took a ruler I marked my center point of the circle roughly and then I just went straight through the center in one direction straight through the center in the other
  • 03:37: direction and then just bisected these quadrants that I just created so I'll have eight eight little areas going around the outside once I get this all drawn but again you can pipe any pattern whatsoever that you like but I like a little more formalized patterning especially for a formal dinner party so we are going to mark this out and I'm also not the best freehand drawer so having something drawn in advance some guideposts for is really helpful to me okay so that's all drawn I've got pen side up here if you're working with white chocolate actually if you're
  • 04:07: working with any chocolate you want to turn it pen side down because the pen will transfer into the chocolate it won't be obvious and noticeable on the dark chocolate but it certainly would be on white so you always want to pipe upside down and I'm piping on an 8-inch cardboard now you can use any size cardboard as long as it fits your template and the reason I do that is it because it makes it really to transport this into the fridge later or move it aside as opposed to carrying a big sheet tray around with me a cookie sheet so they're a little more transportable this way I'm going to cut off this excess paper around the edge
  • 04:38: that's overhanging the cardboard is just kind of going to get in my way and then I'm going to go ahead and just pipe this doily and then stick it in the fridge to set up I'm working with just melted chocolate it's not tempered I don't know if you're at all familiar with that term but tempering chocolate is the process of taking it through different temperatures so that when it sets up it sets up really crisp and shiny and sharp and I AG that takes some time and it takes some technique and it's actually not so necessary for these doilies because they're going to lay flat on a
  • 05:08: plate they don't need to that they're going to lay flat on a plate so if they melt sooner because they're not tempered than they would if they were tempered it's less of an issue because they're sitting on something so I skip a step and in my you know for my and for my purposes I think those doilies look beautiful as they are untempered so this is just melted chocolate this is cooled slightly so it's not super hot and I melted it over a double boiler because if you don't do that you can scorch the chocolate and it will seize and get really lumpy and I'm using a parchment
  • 05:39: cone same tool I use to decorate most of my cookies and it's especially nice for chocolate because when I'm done typing if I have any chocolate left in here I can just let it set up in the paper unwrap the paper later and just throw the chocolate back into another storage bag and melt it for a later purpose so there's no cleaning out of pastry bags and tips which gets really messy particularly with chocolate so I've got my bag filled that's cooled down a bit and I'm going to put on my glasses for the detailed piping work and I will do a
  • 06:09: portion of this doily to give you an example of what I do and it typically takes me about 10 to 15 minutes to pipe out a doily of this size and detail the challenge about piping with chocolate as opposed to royal icing is that its fluidity changes as it cools so if it's really warm at the start it's going to flow really really rapidly and you're going to have to move your bag that much faster to make sure that you don't get a
  • 06:39: wiggly line whereas as it cools the chocolate gets thicker and it flows much more slowly so you can actually pipe more slowly with it as well and it will hold a straight nice sharp line this chop is actually somewhat cool it's actually pretty ideal working consistency but if it gets much cooler I might have to warm it up a bit so I'm going to start by just tracing out the lines that I marked up until this inner circle and I'm going to trace the circle
  • 07:12: circles are hard to do circular without rotating so I think I'm actually going to trace them out in little segments and rotate between segments because I'll get a rounder shape ultimately the little starts the blobs where I start and finish piping they'll be somewhat concealed because I'm going to put white chocolate dots on them a bit later so I'm going to finish these great lines
  • 07:45: that radiate outward looking over at my door Letus you remind myself of what I did on that one because we're going to try to replicate that as close to exactly as possible and you'll know if your chocolate gets too thick because it will start breaking on you and you'll have to push harder to get it out of the bag chocolate is relatively fluid compared to royal icing to at most consistencies so I don't have to push nearly as hard to get it out the bag okay and then I'm going to do these
  • 08:15: outer areas just tracing the outline first and then we'll fill in with all the grid work in the center and the squirrel swirly work to the outside and when I pipe I like to be as over the product as much as possible so I can see how it's going to view when it's all completed as opposed to piping off to the side as I was doing okay now I'm
  • 08:45: going to do these little scroll wave patterns and I simply what I start by doing is single-loop upwards i'm going to try to fit three loops in one continuous motion on either side I'm not worrying too much about this big blob of chocolate in the center because I'm going to cover that with a little bit of white chocolate when I'm done just to add some detail there and conceal the fact that there's somewhat of a blob there oops I got four
  • 09:16: loops in that time so it wasn't quite consistent it's okay if there's a little irregularity to it I didn't quite connect here so I want to connect that dot if the pieces aren't connecting that's the other thing I should point out in this particular pattern and in the lacework that I'm
  • 09:46: going to do in a subsequent video all the chocolate needs to connect because we're going to be pulling it off in one big piece and if it doesn't connect those pieces the don't connect are just going to fall off and out of the pattern and I'm rotating always so I can see what I'm doing I'm fitting more like four on either side I'm just going to continue around this is finished the
  • 10:23: other thing I'm trying to do is meet the have the loops from adjacent little areas connect so trying to connect with that loop then with that loop that loop want connect and then they have a center loop it doesn't always work out that way it looks a little more symmetric if they connect on the sides as well okay so I finished the loop-de-loops in
  • 11:00: the middle I'm just going to do a grid so I'm going to lay lines parallel in one direction and then rotate the the sheet the cardboard rather and do them in the other direction to create a little grid I I ball these lines so for that I need to be again I need to shift and be really over the product to make sure that I'm spacing them roughly equidistant and my forefinger here is steadying the tip of my cone to get
  • 11:30: these lines as straight as possible and if you've seen any of my other videos I think you'll notice I'm piping somewhat fast or with the chocolate and that's just again because it's flowing flowing more quickly than the royal icing does so I could have to move faster with it or it will kind of fall back on itself and create a squiggly line rather than a straight one you know if you're not so good at eyeballing the distance between things then by all means this grid could
  • 12:00: be something that you would trace out on your parchment guide to begin with and then just trace over it so that's an easy thing to do as well I'm going to do the lines the other direction if you make a mistake which I haven't really made a big mistake yet I did have a little little extra chocolate in one area that I don't like if you make a mistake it is a little challenging to correct it my best advice is to
  • 12:32: partially set up the chocolate and then flick off that mistake with the trusting needle that Turkey laser tool that I have I'm rather than trying to get the chocolate off while it's wet because you'll just smudge the chocolate oops so I did have a little bit of a mistake here because my line broke it's going to try to fix that I think I did a good job of that might have been piping just a little too fast there okay now I'm going to I went ahead on this doily I actually
  • 13:05: went ahead and kind of added some dots in each of the little cross hatches that's nice added reinforcement not so necessary in a chocolate doily but when I'm using that same pattern on a vertical piece that's going to go on a cake I like to add a little extra reinforcement in this kind of grid structure because it's otherwise delicate and can sometimes break when I pull it off the parchment so I'm just going to go ahead and do that I'm just adding a little extra dot in the corner of each of these little squares adds a
  • 13:35: little a little more interest to the doily as well when your chocolate starts to leave Peaks like mine is doing it means it's getting a little cold and for some things like dots you might need to heat it up so it doesn't leave these little Peaks they're kind of disappearing and settling back into themselves so my chocolate isn't too cool yet but it's quite it's approaching
  • 14:07: it um one thing you do want to do is get this doily into the fridge once it's piped as soon as possible because if you let it set at room temperature because the chocolate hasn't been tempered it can bloom um it can have this soft kind of cloudy haze appear on it not that the chocolates go on bad it's just that we there's some unstable fat or moisture that's settled on the surface of the chocolate and it's solidified and created that kind of gray haze you can
  • 14:37: prevent that though if you put this chocolate into the fridge kind of right away before it sets up I had a few little stray tags here but again those are best popped out once the chocolate is set up and they might fall out on their own when I pull it off the parchment because they're so fragile and the last thing I'm going to do is add a little zigzag border around the edge this little this little element and that's also a good reinforcing mechanism because it's very delicate around the edge of this doily right now there's not a lot of chocolate there so I'm going to
  • 15:09: make this a little bit heavier and tuck just touching down and then drawing a loop basically if I wanted to find our loop I could put this chocolate into another bag and just not open my tip up quite as much and I'd have a more delicate look and I think we need the reinforcement here so I'm going to go ahead and do this loop loop B pattern all the way around and I'm rotating as I go because if I don't rotate the loop start getting
  • 15:40: other than being straight up and down I start looking kind of diagonal so there you have it my doilies mostly piped and I'm going to set that in the fridge right now so that it sets up without any bloom or gray haze on it because it's still melted and then these big blobby areas it might not look so attractive now I'm going to come back in and put some white chocolate dots on them to dress them up a little bit and I'll show
  • 16:10: you how to take it off the parchment and not get it onto the plate that's probably the scariest part but it's it's relatively easy to do as long as the chocolate is firmed up so I'm going to set this in the fridge and I'll be back for the next step hi I'm back my chocolates set up enough now that I can put the white chocolate dots on it it doesn't need to be completely set at this stage but I do like to set it so it's not loose and runny because that way the white dots will be much more distinct from the rest of the dark chocolate if you do apply
  • 16:41: the white to the to the dark chocolate immediately after piping they can kind of run together you have a little less control again the glasses are going to go on for this and I've simply got white melted white chocolate now again in my parchment cone and I'm just going to try to drop little dots at these points where we are they're big blobs and white chocolates a little finicky to do dot
  • 17:11: work with it has to be pretty hot in order to form nicely rounded dots otherwise they leave little peaks and had a few Peaks on the first three that I did but this last set looks a lot better so my advice to you rather than starting to pipe immediately on the doily is the pipe on your work surface first make sure you get the flow in the hang of hang of the chocolate before you start piping I'm applying a little more pressure and making slightly bigger and that seems to eliminate the peek
  • 17:41: issue or minimize it anyway I'm just going to go around and put white dots here you don't need to do this but I kind of like to and i additionally put white dots on the doily that I showed you at the top of the video all around the perimeter so I'm going to do that as well
  • 18:11: and if you make a mistake and if you find a dot that has a big peak that you don't like so far these on the edge look pretty good you can come back in with that little Turkey laser once it's set up and knock it off and try it again and I might redo some here for instance these I don't like they're a little bit wonky I might come in once they're set up lift those off and do those again we're going to finish going around the doily and then we'll set this back in the fridge to
  • 18:43: completely set up before we pull it off the parchment paper and that doesn't take very long it's a matter of minutes actually what you'll notice is that as it sets up the parchment paper will begin to curl a little bit or the doily will begin to curl up and off the parchment paper and that's when you know it's ready to ready to pull off and it's okay if the chocolate curls a little bit in the fridge because once you set it back on the plate it will relax into the plate and conform to that plate I pipe on parchment paper just because I have
  • 19:15: it handy I'd like to use flat sheets of it for purposes of this because if you're starting with parchment paper off the Roll just that curve and the parchment paper in the rolled parchment paper can be a little bit challenging to work with to pipe on so if you have big flat sheets of parchment paper that's better you can also do these on acetate and when you peel these off the acetate the the side of the doily that's closest to the acetate will actually be a lot shinier than if you were to do this on parchment paper and I'll show you an example of that a bit later
  • 19:45: couple more dots and there you have it finished pipe doily gonna set that in the fridge and then I'll show you how we get it on the plate okay I'm back I promised that I was going to show you how to correct a doily there are a couple of white dots that I got done earlier that would had little Peaks on them that I don't like perhaps because the chocolate was a
  • 20:16: little cold in the tip when I first piped it so to correct the doily I've let it set up partially in the fridge just so I don't interfere with the underlying dark chocolate and I'm going to take my trusting needle my turkey laser same word for it and just flick off those white dots if I can lift the ones that I don't like take them all off and just start over and the more chilled the white chocolate is and the dark chocolate the easier it is to do this this could have been
  • 20:48: chilled a little bit longer you'll see I'm kind of messing up the dark chocolate a little bit underneath but we will cover that with more white chocolate and I am going to test my chocolate this time on my work surface and just make sure the flow is as I want it before I put it right on that doily because the doily is cold too well float might flow well on a room-temperature surface when it hits that cold chocolate it's going to be it's going to meet almost start immediately setting up that's why you see more peaking of chocolate happen on the chocolate itself as opposed to another work surface but
  • 21:19: that that's better more rounded and I'm noticing this in looking at the dot from the side mostly the camera angle may not pick it up but those three look really quite nice to me the other one I don't like is this big dot that's off-center here on this one so we're going to take that off and redo that single dot and then I'll have a much nicer looking doily there you go I'm going to set this one aside in the
  • 21:50: fridge in a second but I'm going to show you first how to actually plate these doilies once they're fully set up I've got some that I've had in the fridge now for a little while and I want to show you first how I typically store them I like to store them in airtight containers because depending on the humidity level on your fridge moisture can settle on the chocolate if the chocolates in there for any period of time so it's best to have them covered so you don't get any dewy kind of
  • 22:20: moisture on the chocolate this particular door that I removed from its cardboard before putting it in here and then I was able to stack three or four other doilies on top of it without the heavy cardboards without breaking the one underneath this was the very bottom of the stack these two that I have on plates were on top of it earlier today so this one's fully set up you might notice that the parchment is a little curved even the doilies a little curved but that's a pretty good indicator that it's set up enough for me to actually take it off the the parchment without the chocolate chocolate sticking to the
  • 22:50: parchment and you might just want to test it a little bit around the edges to make sure it's it's easily coming off if you have to struggle to pull the chocolate off then it's not quite set up enough so this was designed to fit this plate as well and what I typically do provided my hands aren't too warm is inverted onto my hand first and then gently peel away the parchment paper I don't pull on the chocolate but rather I pull on the parchment paper flip it back over and then set it into the plate and you'll notice that it immediately
  • 23:20: conforms to that little recess in the plate it's ready for putting other sweets on top of it so that was the basics of how to do a freehand lace doily if you're at all apprehensive about piping chocolate freehand I'm going to tease you with another doily I'm not going to show you how to do it today but I'm going to show you what it looks like in this this doily though it looks complex was actually done through a tracing technique and involve multiple colors of chocolate so it's actually a little bit easier than the freehand oiling we'll come back to this in one of my subsequent videos but this is a tracing technique that involves an outlining and
  • 23:50: flooding technique very similar to what you see on cookie decorating till then live sweetly