CHOCOLATE STAR BURST

 

1. Use a squeeze bottle to place decreasing sizes of chocolate sauce in a curved pattern around the outer edge of the plate.

2. Use a squeeze bottle to place a drop of creme anglaise (see sauce recipes)in the center of each chocolate drop.
3. Use a skewer or a small knife to pull a star shape through the chocolate drops center.
   

STRAWBERRY HEARTS

 

1. Use a squeeze bottle to place drops of strawberry sauce around the outer edge of the plate
2. Use a squeeze bottle to place a drop of creme anglaise (see sauce recipes)in the center of each strawberry drop.
3. Use a skewer or a small knife to pull the heart shape in one continuous motion around the entire plate.
   

CARAMEL CRISS-CROSS

 

1. Use a squeeze bottle to place a pool of caramel sauce on one portion of the plate.

2. Use a squeeze bottle to place lines of chocolate sauce in the caramel pool.
3. Use a skewer or a small knife and drag in one direction then switch directions and repeat throughout entire design.
   

LACE PATTERN

 

1. Place a doily in in the center of the plate.
2. Use a sifter to dust cocoa powder(for a light colored plate, powdered sugar for a dark plate.)over the doily.
3. Remove doily and carefully wipe rim of plate to clean excess powder.
   

CHOCOLATE GARNISH

 

1. Melt chocolate and use a small paper cone or piping bag to create swirl patterns, dots, or writing on the outer edge of the plate. This is great for writing "Happy Birthday" or other greetings.