Once the chocolate has begun to set but is not yet hard, cut it into your desired shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press the knife down into the chocolate and create squares, rectangles, or triangles. If you find that a large amount of chocolate is sticking to the knife, or is being “dragged” through the cuts, wait another minute or two for the chocolate to set further. Alternately, you can use sharp cookie cutters to cut small shapes out of the chocolate. After you have made the cuts, let the chocolate set completely at room temperature, or speed up the process by carefully placing the sheet in the refrigerator.
How to Wrap A Cake With Chocolate
By Elizabeth LaBau, About.com
If you like, you can make additional chocolate decorations to go atop the cake. Cut a small strip from an unused chocolate transfer sheet and lay it textured-side up on your workstation. Spread a thin layer of chocolate over the sheet as you did in step four.
Prev
- Assemble Your Supplies
- Measure Your Cake
- Cut Your Transfer Sheets
- Spread Chocolate On the Sheet
- Peel the Sheet Up
- Wrap the Chocolate Around the Cake
- Remove the Sheet From the Chocolate
- Pipe Top and Bottom Borders on the Cake
- Make Chocolate Decorations
- Finish Your Cake
More Chocolate Tutorials
How to Make TrufflesHow to Make Chocolate FudgeHow to Make Chocolate Curls
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