I love making decorations from simple ingredients. These White Chocolate Decorations use one ingredient and only have a few steps. They are perfect for decorating cakes, cupcakes or ice cream sundaes. How would you use these rustic beauties?
They are so simple to make but make a big impact. Check out my tips below to ensure that you get the best out of these whakarākei (decorations). They make the perfect trim for my Lemon and White Chocolate Cheesecake. Let's make some beautiful petals!
Need a Dark Chocolate version?
Kāore he raru (not a problem), take a look at these Dark Chocolate Petal Decorations.
Videography and photography by Sarah Henderson.
- White Chocolate: One ingredient is all it takes here and for the best result, use a good quality tiakarete mā (white chocolate) or caramelised white chocolate.
Expert Tips:
Tiakarete mā (white chocolate) is the most heat sensitive chocolate. Treat it with care and never over heat it as it can easily seize. To combat this, gently melt the tiakarete mā (white chocolate) in a bowl that sits over a pot of barely simmering water (a double boiler) 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. Make them slightly bigger and thicker than you think if you are worried that they will break.
Step by Step Instructions for this White Chocolate Decorations:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Cut the White Chocolate:
Chop the tiakarete mā (white chocolate) in to fine pieces and add it to a heat-proof bowl.
2. Melt the Chocolate:
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 ¾'s of the tiakarete (chocolate) and then remove from the heat. Stir gently until it is all melted.
3. Make the Decorations:
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.
How to use them:
Once they have set, they are free to use however you wish.
Be gentle as you use them and just gently peel the decorations off the baking paper. Don't handle them too much either as the heat of your hands will start to melt them.
If it is hot in your kāuta (kitchen), add them on to your baked goods in the fridge so they stay set for longer.
These will keep well stored in a sealed container, in the fridge or in a cool cupboard for a few days.
Take a little look at more
Fun Toppings
These simple flourishes can turn a simple dessert into a showstopper!
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
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
Chop the White Chocolate:
- Chop the tiakarete mā (white chocolate) in to fine pieces and add it to a heat-proof bowl.
Melt the Chocolate:
- 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 ¾'s of the tiakarete (chocolate) and then remove from the heat. Stir gently until it is all melted.
Make the Decorations:
- 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.
How to use them:
- Once they have set, they are free to use however you wish. Be gentle as you use them ad just gently peel the decorations off the baking paper. Don't handle them too much either as the heat of your hands will start to melt them. If it is hot in your kāuta (kitchen), add them on to your baked goods in the fridge so they stay set for longer.
Store the White Chocolate Decorations:
- These will keep well stored in a sealed container, in the fridge or in a cool cupboard for a few days.
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