Chocolate Petals - Raupua Tiakarete

A simple chocolate decorations that bring cakes to life.

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Prep Time 15

Setting time 30

Ingredients

Chocolate Petals - Raupua Tiakarete

100 g tiakarete parauri (dark chocolate, you can use whatever chocolate you like). Note: If you are doing a large, double layer cake change the ratio to 160 g.
Any bling that you want to add. Freeze dried fruit, gold leaf or powders.

Instructions

Chocolate Petals - Raupua Tiakarete

Chop the tiakarete parauri (dark 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 20 minutes. Add them to the fridge to completely set for 5 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 freshly iced goods (when the icing is still soft) in the fridge.