Chocolate decorations are one of the most effective ways to add an aesthetic touch to your cakes, as well as increase their flavor. In addition to sesame and tahini products, which are the main production areas, Zirve Food also offers practical solutions suitable for the food industry with chocolate decoration products. The wide range of products offered by Zirve Food sprovides ease of use in the use of many professional and homemade products. In this article, you will discover various chocolate decorating techniques and how you can achieve professional results by using Zirve Food's chocolate products.

Which Type Of Chocolate Is Best For Decorating Cakes?

Before examining Zirve Food's chocolate decoration products and techniques, it is important to know which type of chocolate is the best. To get the best results in chocolate decorations, it is necessary to choose the right type of chocolate. In this direction, couverture chocolate has a widespread use because it provides a smoother and brighter appearance thanks to its high cocoa butter content. Zirve Food's Decoction chocolate products such as Drop Drop Bitter, Drop Drop Milky, Drop Drop Ivory and Drop Drop Raspberry are among the shiny products used without melting process in this direction. Piece chocolates and Deconstructed chocolate options are among the chocolates suitable for tempering processes. By applying this process, you can ensure that the chocolate has the right consistency and hardens. Tempering allows you to achieve a better texture and shine by controlling the crystal structure of chocolate.

In addition to sesame and tahini, Zirve Food products such as chocolate hazelnut with cream and sesamel tahini with cream, which it produces, have a wide range of uses in the pastry industry, just like chocolate decoration varieties. Especially bakeries, hotels, restaurants and the Horeca (Hotel, Restaurant, Cafe) sector add both taste and aesthetic value by using these quality chocolate products in various desserts and cakes. The wide range of products offered by Zirve Food helps you to achieve professional results in all kinds of cake and dessert decorations.

Ease of Use and Practicality

Zirve Food's chocolate products provide time and cost savings by increasing work efficiency. For example, with the benmari melting method, you can melt chocolates quickly and easily and use them in desserts and cakes in a practical way. In addition, you can try various decoration techniques with different types of chocolate and bring your creativity to the forefront.

Applications in Sectors

Chocolate decorations are often used in the pastry and dessert sectors. Especially in the Horeca sector, aesthetics and taste should be Decoupled at the same time. Zirve Food's products offer ideal product options that can meet this. Products such as conglomerate, confiseri chocolate dark, confiseri chocolate milk and confiseri chocolate ivory provide a wide range of uses in many different recipes.

Chocolate Decoration Techniques For Cakes

1. Chocolate Saliva

Chocolate dribbles provide an elegant look at the top of your cakes. When you supply Zirve Food's Drip Drop Dark or Drip Drop Milk chocolates, melt this product with the benmari method of melting. Melting the chocolate in the benmari way ensures that the chocolate is smooth and homogeneous. Spread the melted chocolate in a thin layer on greaseproof paper. Bring the edges together and fasten them with a peg and leave to harden in the refrigerator. Then you can carefully separate it from the paper and place it on the cakes for decorative purposes.

2. Chocolate Bowl

You can get decorative bowls by dipping water balloons in chocolate using Drip Drop Ivory or Drip Drop Raspberry chocolates. Before dipping the balloons into the chocolate, melt the chocolate with the benmari method of melting. After dipping the balloons in chocolate, place them on greaseproof paper and leave to harden in the refrigerator. Chocolate bowls that you get by popping balloons offer an aesthetic appearance for putting products such as ice cream, fruit or cream in them.

3. Chocolate Strips

Melt the Piece of Chocolate Dark and Piece of Chocolate Milk chocolates, spread them on greaseproof paper and freeze. You can get a rustic and aesthetic look by placing the strips you create by breaking the frozen chocolate with your hand around the cakes. You can apply tempering process to harden the chocolate in the desired way.

4. Chocolate Articles

You can write the desired shapes and inscriptions on greaseproof paper by adding one of the Confiseri Chocolate Dark or Confiseri Chocolate Milk options melted in the Benmari way into the squeeze bag. After leaving the prepared shapes to harden in the refrigerator, you can use them to decorate your cakes by carefully lifting them. Using this technique gives a personal and professional touch to your recipes. It is a very important technique in this direction to use chocolate by melting it with the benmari method to ensure that the chocolate inscriptions are smooth and smooth.

5. Chocolate Ganache

Ganache is an excellent material for chocolate dripping and coating. You can prepare ganache using Zirve Food's Confiser Chocolate Ivory chocolate. To get ganache, melt the chocolate with the benmari method of melting and add the hot cream and mix to get a smooth ganache. When you use ganache on cakes, you can give it a decorative appearance.

Zirve Food products have a wide range of uses in the pastry industry. Especially bakeries, hotels, restaurants and the Horeca sector add both taste and aesthetic value by using these quality chocolate products in various desserts and cakes. The wide range of products offered by Zirve Food allows you to achieve professional results in all kinds of cake and dessert decorations. You can visit our contact page to get more information about our related products.