Page 600 - YC Cooking School

For the LINDT chocolate collars

1. Cut the chocolate transfer sheet to size.
2. With a damp cloth, wipe the stone surface and place the transfer plastic onto it
pattern-side-up.
3. Spoon some tempered LINDT chocolate onto the transfer and with an offset palette
knife, spread the chocolate out evenly and smoothly.
4. While the chocolate is still wet, use a paring knife to lift up the tip of the plastic and

then pull up the whole strip with your fingers.
5. Quickly and carefully place the transfer plastic all the way around the cake or torte, so
that it overlaps slightly at the ends.
6. Allow it to set in the fridge for 5–10 minutes before gently peeling away the plastic.

For the LINDT dark chocolate spiral curls

1. With a damp cloth, wipe the stone surface and then apply the A4 transparent plastic,
smoothing out any air bubbles.

2. Spoon some tempered LINDT dark chocolate onto the plastic and then use an offset
palette knife to spread it out evenly and smoothly.
3. While the chocolate is still wet, pull a decor comb through it making fine lines
horizontally on the A4 plastic.
4. Allow to set firm to the touch, then pinch one of the bottom corners, lifting it up and
bringing it to the centre then rolling it over to complete.
5. Allow to set in the fridge for 5–10 minutes before gently peeling away the plastic.

For the LINDT dark chocolate fans

1. Spoon some tempered LINDT dark chocolate onto a stone surface, then, with an offset
palette knife, spread it out evenly and smoothly in a horizontal strip to about 2mm
thickness. Allow it to set completely.
2. With a chocolatier’s scraper at a 45 degree angle, push the scraper from the base of
the chocolate strip (the side closest to you) to the top.
3. As you do this, place your index finger straight onto the set chocolate and move it
upwards as you scrape. This will give the strip of chocolate its characteristic fan shape.

For the LINDT dark chocolate shavings

1. Spoon some tempered LINDT dark chocolate onto a stone surface and then, with an
offset palette knife, spread it evenly and smoothly over the entire surface to about
2mm thickness.
2. Allow to set completely, then with a chocolatier’s scraper at a 45 degree angle, push
the scraper from the one side to the other. This will create strips of thin crinkled and
folded chocolate.

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