Brushstroke Technique with Chocolate Confectionery

June 23, 2020

Brushstroke technique for chocolate confectionery


1,000 g White Couverture
50 g Cocoa Butter
50 g Dreidoppel Flavor Paste



  1. Melt couverture and cocoa butter. Add paste of your choice and mix thoroughly until a homogeneous mass has formed.
  2. Place dots of the confectionery mass on a baking tray lined with baking paper.
  3. Spread dots with a brush.
  4. Set aside to cool and harden.

Brushstrokes as individual decoration

To professionally stick the brushstrokes to a cake: simply arrange a dot of buttercream on the surface of the cake and press the brushstroke gently in place.