Brushstroke Technique with Chocolate Confectionery
Elevate your dessert table with sugar art, like this super easy chocolate brushstroke technique! Brush white confectionery coating onto parchment paper and use as gorgeous decor for cakes, cupcakes and so much more!
Ingredients
- 1000g White Couverture
- 50g Cocoa Butter
- 50g Dreidoppel Flavor Paste
Directions
- Melt couverture and cocoa butter. Add paste of your choice and mix thoroughly until a homogenous mass has formed.
- Place dots of the confectionery mass on a baking tray lined with baking paper.
- Spread dots with a brush.
- Set aside to cool and harden.