White Chocolate Petals – Raupua Tiakarete Mā
I love making decorations from simple ingredients, like these White Chocolate Decorations (whakarākei tiakarete mā). I made these simple petals to decorate my Chilled Lemon and White Chocolate Cheesecake and they looked magical.
They are so simple to make but make a big impact and look great on keke (cakes) and kapukeke (cupcakes) as well. Just gently melt the tiakarete mā (white chocolate) and spread dollops of it on to a flat tray, lined with baking paper. Check out my tips below to ensure that you get the best out of these whakarākei (decorations).
A few tips for perfect White Chocolate Decorations:
The first thing to remember is that tiakarete mā (white chocolate) is the most sensitive chocolate. Treat it with care and never over heat it as it can easily seize. Gently melt the tiakarete mā ( white chocolate) in a bowl that sits over a pot of barely simmering water or melt very gently in the microwave. Melt the tiakarete (chocolate) until it is nearly all melted then remove it from the heat and stir until it is all smooth. This is a cheats way to temper. If you want to temper the chocolate like the pro’s do, google it as I am all about the cheat in this department.
Let the raupua tiakarete (chocolate petals) set on the bench for the first 15 minutes. Then set the whakarākei (decorations) in the fridge. Make sure they are set properly before using them otherwise they will break as you go. Let’s make some beautiful petals!
More decorations to try:
Want to decorate my Chocolate Cake with Biscoff Buttercream with homemade māngohe (marshmallows)? It looks so beautiful and vibrant, try it here. Want to decorate mawhene (muffins) with a whispy merenge (meringue), try my French Meringue and Meringue Shards.
Videography and photography by Sarah Henderson.
White Chocolate Petals – Raupua Tiakarete Mā
Ingredients
- 150 g tiakarete mā (white chocolate, either plain or caramelised white works well here). Use a good quality chocolate, I always use Whittakers for this recipe.
Instructions
The White Chocolate Petals – Ngā Raupua Tiakarete Mā
- Chop the tiakarete mā (white chocolate) in to fine pieces and add it to a heat-proof bowl.
- Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.You can also do this in 15 second bursts in the microwave, stir gently after each 15 seconds. With both melting methods, only melt 3/4's of the tiakarete (chocolate) and then remove from the heat. Stir gently until it is all melted.
- On to a flat baking tray, lined with baking paper, add dollops of the melted chocolate on to baking paper. Once you have added a dollop, smear it with the back of the teaspoon. There are no rules here in terms of size and shape. Just go with it.
- Once you have used all the tiakarete, leave to set on the bench for 15 minutes. Add them to the fridge to completely set for 15 more minutes. Once they have set, they are free to use however you wish. Be gentle as you use them. Also remember if it is hot, add them on to your baked goods in the fridge so they stay set for longer.
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