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Chocolate
Decoration
Tools, techniques and beautiful objects
for turning chocolate into art.
From delicate feathers and sculpted leaves to glossy bonbons and showstopping finishes, explore the tools that help pastry chefs—and ambitious home bakers—transform chocolate.
WAIT... HOW DO THEY MAKE THOSE CHOCOLATE LEAVES?
It starts with a surprisingly simple tool.
Those impossibly delicate chocolate feathers you see on modern pastries aren't necessarily sculpted one at a time. Tools like Pavoni's FlyChoc let a chocolatier pull tempered chocolate into thin, curved feathers in seconds.
And once you discover that, another question immediately follows: what else can you make?
THE STRANGE LITTLE LEAF COMB →
THERE’S MORE THAN ONE WAY TO DECORATE WITH CHOCOLATE
TRANSFER SHEETS
Patterns, metallics and prints transferred directly onto tempered chocolate.
COLORED COCOA BUTTER
The secret behind those impossibly glossy, jewel-like bonbons.
SCULPTED CHOCOLATE
Curls, leaves, feathers and flourishes that look far harder to make than they are.
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