DECORATING IDEAS
CHOCOLATE TRIANGLES AND WEDGES
Start To Finish: 1 Hr. 20 minutes
Prep: 20 minutes
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1.In top of double boiler over hot, not boiling,water, melt chocolate chips; stir until completely melted. Cool slightly. Into small pastry bag fitted with writing tip or into parchment bag, spoon melted chocolate.
2.On wax paper, pipe chocolate in steady flow into butterfly shape. Fold small, narrow strip of double-thickness foil into 'M' shape. Gently place butterfly on wax paper into center of the 'M', allowing wings to rest against sloped sides. Pipe strip of melted chocolate into center of the'M'to reinforce butterflybody.Cover;refrigerate until shapes are firm.
3.Remove butterflies from refrigerator; carefully peel wax paper away from chocolate. Place on tray; cover and refrigerate until ready to use.
EASY CHOCOLATE CHIP STARS
Start To Finish: 1 Hr. 20 minutes
Prep: 20 minutes
These chocolate stars are perfect for anytime you want a "patriotic" garnish.
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1tablespoon shortening(do not use butter,margarine, vegetable oil spread or oil)
1.In medium microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 2 minutes, or until chips are melted and mixture is smooth when stirred.
2.On wax paper-covered tray, spread into rectangle, about 10x7-inches.Refrigerate until mixture just begins to set, about 10 minutes; cut into star shapes with cookie cutters or knife. Cover; refrigerate. Carefully peel wax paper away from chocolate stars. Place on tray; over and refrigerate until ready to use.
CHOCOLATE CURLS
Start To Finish: 1 Hr. 20 minutes
Prep: 20 minutes
Chocolate curls can be refrigerated in covered container and stored for later use.
1 bar (7 oz.) HERSHEY'S Milk Chocolate Bar or SPECIAL DARK Bar
1.The secret to successful curls is chocolate at the proper temperature,slightly warm but still firm. On a warm day, room temperature might be fine. Place unwrapped chocolate bar on cookie sheet. Place in
cooled oven until warm. (Or place in microwave oven on HIGH(100%) 30 seconds or just until chocolate feels slightly warm).
2.With even pressure, draw vegetable peeler along underside of chocolate; a curl will form. Use wooden pick to lift curl onto wax paper-covered tray. Refrigerate until firm. Use side of bar for narrow
curls.Use width of one or two blocks for medium-size curls. Use entire width of bar of large curls.
CHOCOLATE DRIZZLE
Start To Finish: 5 minutes
Prep: 5 minutes
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
2 teaspoons shortening (not butter, margarine, vegetable oil spread or oil)
1.In small microwave-safe bowl, place chocolate chips and shortening.
2.Microwave at HIGH (100%) 30 seconds; stir. If necessary,microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
3.With tines of fork, drizzle over top of dessert, in decorative design.
CHOCOLATE LEAVES
Start To Finish: 1 Hr. 20 minutes
Prep: 20 minutes
Non-toxic leaves such as rose or lemon leaves
2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
1.Thoroughly wash and dry leaves to be coated.
2.In top of double boiler over hot, not boiling,water, melt chocolate chips; stir until completely melted. With small soft-bristled pastry brush, brush melted chocolate on top of each leaf. (Use underside of
leaf for more distinct vein markings.) Avoid getting chocolate on other side of leaf or removal may be difficult.
3.Place on wax paper-covered cookie sheet; refrigerate until very firm.Carefully peel or tear leaves away from chocolate. Place on tray;cover and refrigerate until ready to use.
NOTE: Most leaves are safe to use providing they have been thoroughly washed. If in doubt, check with your florist. Rose leaves and lemon leaves are
particularly attractive.
MILK CHOCOLATE FILIGREE HEARTS
Start To Finish: 1 Hr. 20 minutes
Prep: 20 minutes
These edible hearts look like chocolate lace.
1 cup HERSHEY'S Mini KISSES Chocolates
1.Draw desired size heart shapes on paper; cover with wax paper. Place both sheets of paper on tray.
2.In microwave-safe bowl, place small chocolate pieces. Microwave at HIGH (100%) 30 seconds or just until chocolate is melted when stirred. Place chocolate into corner of small, heavy plastic bag; with
scissors, cut off small portion of corner. Following heart outlines, pipe thick outlines of heart shapes; fill in center of hearts withcrisscrosses of chocolate to connect the sides. Refrigerate until firm.
3.Carefully peel wax paper away from chocolate hearts. Place on tray;cover and refrigerate until ready to use. Press lightly onto tops and sides of desserts.
CHOCOLATE TRIANGLES AND WEDGES
Start To Finish: 1 Hr. 15 minutes
Prep: 15 minutes
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1.In top of double boiler over hot, not boiling,water, melt chocolate chips; stir until completely melted. On wax paper-covered cookie sheet, spread melted chocolate with spatula into 8-inch square or circle. Refrigerate 5 to 8 minutes or just until chocolate begins to set.
2.With sharp knife, score chocolate squares into smaller squares; cut each small square diagonally in half to make triangles. Score chocolate circle into pie-like wedges. Do not try to separate at this time. Cover;refrigerate several hours or until very firm.
3.Carefully peel wax paper away from chocolate; gently separate triangles or wedges at score marks. Place on tray;cover and refrigerate until ready to use.
