Chocolate Cutouts

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   All chocolate for these cut outs will have to be tempered by the user.

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   Even if it has been tempered (which it will have been by the manufacturer for packaging), the act of melting the chocolate will require the user to re-temper it.

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   Use a brand of chocolate that is high quality, tastes great, and fits your budget.

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   Oil based food dye: Find these at specialty baking supply stores, or easier, on-line.

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   Try www.chefrubber.com, or www.inidatree.com for oil and acrylic based dyes.

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   Cookie cutters: Use metal cookie butters and quickly heat the cutters over a gas flame to easily cut through the chocolate.

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   DO NOT dip in hot water, as chocolate and water do not mix, even if the chocolate is solid.

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   Melted chocolate should never come in contact with water or else the chocolate will seize.

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   Stencils

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    Parchment paper

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    X-acto or sharp paring knife

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    Sheet pans

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    Digital thermometer

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    Double boiler

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    Measure out the quantity of chocolate desired.

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    Melt 2/3 of total chocolate over a double boiler over low heat and the water just steaming (this will be a slow process).

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    Test the temperature with a digital thermometer (do not go over 110 degrees F).

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    Remove bowl from the heat and, bit by bit, add the remaining 1/3 non-melted chocolate to reduce temperature to 89 to 91 degrees F.

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    Spread chocolate out on parchment paper and smooth it out with an offset spatula.

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    Lift the paper and gently tap it on the counter to even out the chocolate and get rid of any air bubbles.

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    Place the paper with the chocolate on a cookie sheet and refrigerate until the chocolate is solid.

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    Chill or leave on counter until hardened.

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    I recommend leaving it on counter until it sets, then chill to make super hard for cutting with cookie cutter.

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    Cut out shapes in the chocolate with cookie cutters, using shapes without close corners where the chocolate would get stuck easily.

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    To make your own shapes, create a stencil using poster board and trace around it with a sharp knife.

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    For bright colors use white chocolate and tint it with oil based food coloring.

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    After you have cut out the shapes attach them to a frosted cake with a little melted chocolate.

No additional tips available.