Chocolate glaze for small decorations

Cut up the Couverture chocolate, collect half of scales obtained in a calderotto and let them melt in a Bain-Marie.

Add to melt the rest of the chopped chocolate, and then let it melt partially.

Remove from the water bath and stir for a long time until all the pieces of chocolate have melted.

If you have difficulty to melt completely, put the chocolate in a Bain-Marie for a few minutes, stirring.

Pour half of the fluid mass of marble and knead dough with a cold metal spatula until it thickens.

Put it back in with the hot calderotto and then warm up again, until the mixture reaches a temperature of 32 degrees, stirring constantly.

At this point verify if the frosting is ready, from which it obtains a little above a metal spatula: If within 2-3 minutes it becomes shiny, it's time to use it.

Pour the melted chocolate on the marble floor and knock it quickly with a trowel, so it does not solidify, forming a thin layer.

To achieve various types of seals, such as rolls, fans, flowers, leaves and other decorations obtained using shaped punches, the frosting must be soft again.

To prepare chocolate rolls, place a spatula on chocolate foil, by tilting it, and push it forward by 2-3 cm, forming a roll.

To get the fans, cut with a trowel and glaze arricciatelo triangle on one side with your fingers.

To crop from small icing decorations with special shapes, you must roll out on wax paper, forming a thick layer.

Also in this case the cut while icing is still somewhat soft.