Aki's Kitchen - Recipes

Chocolate Fence

Dessert Builders

1

Ingredients:	Tools & Equipment:
4 - 5 oz. semi-sweet chocolate	small pot small metal bowl small ceramic soup bowl wax paper paper cone scissors

How:
Fill a small pot halfway with water and bring it to a boil, set over high heat. Place the chocolate in a small metal bowl and then set it over the pot. When the water has come to a boil, reduce the heat to medium and melt the chocolate completely, stirring continuously. When chocolate has completely melted, remove the pot from the heat and keep the bowl of melted chocolate set over the pot; this helps to maintain the chocolate at a melting stage.

Measure the height of the frosted cake and then cut 2 strips of wax paper, about 2 1/4 inches wide by a little less than half of the circumference of the cake.

It's easier to manipulate 2 short strips than 1 long one. Make a cone out of wax paper, using a bit of masking tape to secure cone if needed. Take one strip of wax paper and place it over a large piece; the large piece of wax paper helps to keep your work area clean.

Place about 1/3 cup of the melted chocolate in a small ceramic soup bowl. Stir the chocolate to cool it down a bit, about 1 - 2 minutes; otherwise, the paper will soften and things won't work out well.

Make the paper cone and set is aside

Bring out the frosted cake and place it in front of you, about 1 foot away from you. Make sure that the melted chocolate is not hot or cold (thick). Fill the cone 2/3's with the melted chocolate. Snip the tip to make a 3/16 opening. Working quickly, but steadily, starting from either end of the strip of the narrow wax paper strip, and from the top of the paper, about 1/8 of an inch away from the top lengthwise edges (don't pipe exactly on the edge of the paper), pipe out 5 lines, equally spaced that run horizontally lengthwise across the strip. Don't try to achieve straight lines; the human hand can't achieve this. Make sure that the stream of chocolate being piped is continuous without breaks; if there are breaks, then simply pipe over the breaks to repair them.

Quickly pipe out zigzags steams over the 5 lines. Make sure that the streams aren't thinner than 3/16 of an inch; otherwise, they will crack. At this point, you want to work as quickly as possible so that the chocolate doesn't set on the paper; otherwise, you won't be able to work with it.

Hold the strip from both ends. Lift the paper up and plaster the chocolate onto the side of the cake; position the centre of the strip onto the side of the cake and then bring the ends of the strip onto the side of the cake. Press the paper very, very lightly on the cake, not hard; otherwise, the chocolate will become smeared - there goes the decoration. Allow chocolate to harden at room temperature, for about 2 - 5 minutes. When chocolate has hardened, carefully pull away the paper.

Repeat with the other strip in the same manner, leaving a gap between the ends of the chocolate decorations; the ends don't have to meet. Cut 2 small pieces of wax paper and pipe out chocolate handles onto them, large enough to cover the gaps between the bands of chocolate; repeat in the same manner as the chocolate bands.

If, by any chance, the bands and handles didn't come out, as you would have liked, then simply remove them off the cream. Smooth the cream and then start with new chocolate and strips of paper. Don't melt the used bands, because they'll have cream on them and the chocolate won't melt properly. Don't worry if the band thickness of the streams is a little thick or thin in certain areas.

1.Pipe out 5 equally spaced chocolate streams and then pipe zigzags.

2. Removing the wax paper off of the chocolate fence only after the chocolate has hardened.

3. Added the handle to conceal the gap between the 2 pieces of chocolate fences.

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