Dress up cupcakes, mousse, berries, or pretty much anything sweet with these stenciled chocolate dessert cups, both stunning and simple!
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
How to Melt Chocolate video: http://tinyurl.com/ofsv2p8
Chocolate Wreath video: http://tinyurl.com/jh2zuwf
2 3/4-inch Ring Mold (aka Extra Tall Cake Ring) source: http://tinyurl.com/zgzk8do
Frosting Sheet source: http://tinyurl.com/zxeruzq
Craft Paper Punch source (Martha Stewart Garden Gate Deep Edge Punch): http://tinyurl.com/j5jcdfz
PME Bronze Luster Spray source (YES, this is an edible spray!): http://tinyurl.com/osawnxk
IMPORTANT NOTE ABOUT FROSTING SHEET STENCILS:
Be sure to remove the inedible backing paper from the frosting sheet before feeding the frosting sheet through the paper punch. Otherwise, you may break the punch, as these punches typically cannot punch through the backing paper.
NOTES ABOUT CHOCOLATE FOR THIS PROJECT:
Either high-grade real chocolate (with no substitutes for the cocoa butter) or high-grade coating or compound chocolate (where palm or other vegetable oil has been substituted for the cocoa butter) can be used in this project. However, please note that real chocolate benefits from tempering*. By contrast, tempering is not required with coating/compound chocolate (due to its oil substitutes); it simply needs to be melted before use. This all said, untempered real chocolate will definitely work, though it is a good idea to refrigerate the finished pieces (in airtight containers) and to present them within one hour of being removed from the fridge to minimize any wilting. Brands of real chocolate that I most often use include Valrhona, Callebaut, Guittard, and Ghirardelli. Brands of coating chocolate that I most often use include Peter’s, Guittard, and Callebaut.
* Tempering is a process of heating and cooling, and sometimes working, chocolate so that it sets very firmly with a crisp snap and shine. Untempered chocolate is more prone to wilting at room or higher temperatures, or to setting with bloom (a gray fuzzy haze).
TO PURCHASE MY NEW 9-HOUR 3-D COOKIE DECORATING COURSE:
NEW LINKS COMING SOON!
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
http://www.juliausher.com/store
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
http://cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
My site/blog: http://www.juliausher.com
Facebook: https://www.facebook.com/JuliaMUsherFanPage
Twitter: https://twitter.com/JuliaMUsher
Pinterest: http://www.pinterest.com/juliamusher/
Google+: https://plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, http://www.incompetech.com
Videography/Editing by: Kat Touschner, https://www.youtube.com/user/kattouschner