Now I’m no expert when it comes to working with chocolate. In fact, my kitchen becomes a diabolical mess every time I use melted chocolate. But chocolate lace is something that looks impressively intricate and fancy when it is something relatively stress-free.
- Measure the height and length around the cake and mark it out on baking paper. Personal preference: I like mine a bit taller. I also make mine longer because it’s better to break off extra pieces than have an unsightly gap.
- Melt the chocolate and scoop into a paper cone. Video here for creating paper cones. Narrated with a sexy French accent oui oui!
- Draw circles all over the measured paper. It is safer to draw thicker and more swirls so it doesn’t break off later.
4. Leave it to solidify. Once the chocolate has lost the glossy sheen, is firm to the touch and hasn’t reached the crunchy stage, it is now time to wrap it around the cake.
5. Stand back and marvel at your creation.
Give it a go! If someone as gumby as me can attempt it, it can’t be too hard 🙂