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Chocolate Feathers
An easy-to-make edible chocolate decoration that will stunningly garnish any festive or everyday dessert.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Melt the chocolate in a water bath or in the microwave using short bursts (do not overheat!)
If desired, temper the chocolate so the feathers turn out glossy and crisp. If you are intimidated by tempering, use confectioner's coating instead
Transfer the chocolate to a shallow dish. Dip the flat side of a knife into the chocolate and press it lightly onto plastic wrap. Lift the knife slightly without breaking contact with the chocolate and pull it toward you, leaving a streak. Don't strive for perfection—a touch of casualness looks natural
To curve the feathers, place the acetate sheet with the finished yet still soft feathers onto a curved piece of foil
Chill in the refrigerator for 10–15 minutes until completely set
Carefully peel the feathers off the wrap and use a hot knife blade to make slits along the edges. This effect will add a natural and airy look to them
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