Melt chocolate properly and turn a simple cake or dessert into a work of art with chocolate shapes, shavings, curls, leaves and even zig zags.

Once you've mastered one or two chocolate decorations you can vary the sizes and shapes, and even make bouquets out of chocolate leaves in white, dark and milk varieties.

Here are two quick ideas that don't require melted chocolate.

Shavings and gratings



Shavings are a quick and easy way to finish a dessert or cake. Use a sharp knife or vegetable peeler against a block of chocolate to produce long or short curls. When shaving chocolate, make sure the block is at room temperature.

For gratings, use a vegetable grater to grate block chocolate onto a sheet of greaseproof paper. Gratings are often used on warm or cold chocolate drinks.

Caraque curls



Melt 100g of chocolate and spread a thin layer on a cool, flat surface, such as a marble or wooden chopping board. Using the edge of a sharp, flat knife at a 45 degree angle, scrape thin strips of chocolate away from your body. The strips will curl as they come away. If the curls break, the chocolate has set too hard and must be remelted.

Caraque curls can be refrigerated between sheets of greaseproof paper for up to 2 weeks. Curls can be frozen for up to 6 months.

To make really fat curls, melt the chocolate and spread over a flat surface as before, but allow the chocolate to set. Use a metal ice-cream scoop to drag the curls towards you. Varied pressure will determine the thickness of the curls.

Drizzles and shapes



Spoon melted chocolate into a paper piping bag or a re-usable bag fitted with a small plain nozzle. Drizzle the chocolate slowly over a sheet of greaseproof paper to form random shapes, squiggles and swirls. Allow to set before removing with a flat knife.

Make shapes such as stars, hearts and fans on a sheet of greaseproof paper. Pipe melted chocolate to fill or outline the shape and allow to set before removing with a knife, as before. Visit our page on learning how to make a paper piping bag.

Zig zags



Wrap a rolling pin or bottle with baking paper. Pipe thin lines of melted chocolate backwards and forwards over the roll of the paper. Allow chocolate to set, then carefully peel away the paper.

Chocolate leaves



Select some large, well-defined leaves that are free from blemishes and chemical sprays and are definitely not poisonous! Try ivy or rose leaves, or a camellia leaf as shown here. Using a fine paintbrush, coat the top side of the leaf evenly with melted chocolate. Allow the chocolate to set before applying a second coat to any thin parts. When completely set, prise away the leaf, not the chocolate.



Cut-outs



Pour melted chocolate onto a sheet of greaseproof paper. Smooth to an even thickness and allow to almost set. Use small sharp biscuit cutters to make different shapes, such as hearts, stars and diamonds.

Chocolate baskets



Place small upturned drinking glasses or upturned glass jars on work area. Cut some plastic freezer wrap into small square sheets and spread a circle of melted chocolate on each.



Drape each square over the glass or jar, chocolate side out. Once the chocolate has set, carefully peel away the plastic. If the weather is warm, the chocolate baskets may need to be refrigerated to set.

Zig zags



Using a sharp scalpel, cut a stencil from stiff cardboard in a geometric pattern. Remove all residual cardboard particles before placing on the cake.
Place cocoa powder in a small sieve and dust cake over the cardboard. Fancy stencils are available from specialist cookware shops and craft stores.

Did you know?
Cocoa powder comes in varying forms and qualities. With its deep colour and mild taste, dark cocoa powder from Holland is really the best! Use it when large quantities, such as this zig zag topping, are called for.