Ingredients:
- Waxed paper
- Template for your design (optional)
- White or dark candy coating
- Paper cone or piping bag fitted with a small round tip
- Luster dust (optional)
- Small clean paintbrush (if using luster dust)
Preparation:
1. If you're using a template, start by placing it on your work surface or on a baking sheet. I often trace chocolate decorations instead of doing them freehand, especially if I am making multiple pieces and want them to look uniform. For your template, you can use a design you've drawn, or something you've found in a book or printed online.
2. Tape the waxed paper over the template so that it is secure and doesn't have any wrinkles or ripples. If you're not using a template, tape waxed paper onto your work surface or a baking sheet.
3. Melt the candy coating until it is smooth and free of lumps, and place it in a paper cone or a piping bag fitted with a small round tip. If your design is not too intricate, you can also try using a plastic bag with a small hole cut in the corner, but this doesn't give you as much precision as the other two options.
4. Carefully trace your design onto the waxed paper, or free-hand your monogram or filigree. If you want to make more than one design, you can slide the template underneath the waxed paper so that you can trace it multiple times on different parts of the paper.
5. Let the coating harden at room temperature, for about 15 minutes, or if it's on a baking sheet, place it in the refrigerator until it is set, about 5 minutes.
6. Your chocolate monogram is now ready to be used! If you want to add luster dust to make it sparkle, brush the dust on with a small, clean paintbrush that has only been used for food. Be careful touching the monogram, as the dust will wear off with your fingerprints.
7. This chocolate monogram or filigree can be used to top cakes or cupcakes, or to decorate candies, like with this chocolate box.
