White Chocolate Petals - Raupua Tiakarete Mā
A simple white chocolate decoration that is perfect for decorating cakes, cheesecakes or cupcakes.
Servings 50 petals (enough to decorate a 20 cm cake around the sides and on top.
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.