Chocolate Flake Topping (Printable View)

Delicate chocolate flakes for a glossy, elegant finish on cakes and desserts.

# Ingredient List:

→ Chocolate

01 - 3.5 oz high-quality dark chocolate or milk chocolate

→ Optional

02 - 1 tsp coconut oil or unsalted butter

# How to Prepare:

01 - Chop chocolate into small, uniform pieces and place in a heatproof bowl.
02 - Incorporate coconut oil or butter into the bowl to enhance softness and gloss if desired.
03 - Gently melt chocolate over a double boiler, stirring continuously until smooth. Alternatively, melt in short microwave bursts, stirring between each.
04 - Pour melted chocolate onto a clean, cool marble surface or baking sheet lined with parchment paper.
05 - Use an offset spatula to spread chocolate into a thin, even sheet.
06 - Let chocolate rest at room temperature for 3 to 5 minutes until it is set but still pliable.
07 - Scrape chocolate off surface with a bench scraper, metal spatula, or knife edge to form delicate flakes or curls.
08 - Allow flakes to fully set at room temperature or chill briefly in refrigerator.
09 - Use flakes immediately as garnish or store airtight in a cool place for up to one week.

# Expert Suggestions:

01 -
  • It takes just 15 minutes total, but makes any dessert look like it came from a professional bakery
  • You only need chocolate and maybe a tiny bit of oil—no fancy ingredients or complicated skills required
  • Those chocolate flakes stay fresh in a container for a week, so you can make them ahead and feel like a genius when guests arrive
02 -
  • The thickness of your chocolate layer changes everything—too thick and you get chunks instead of flakes, too thin and you end up with shards. Aim for something thinner than a credit card, almost translucent if you can manage it.
  • Room temperature is your friend here. A too-warm kitchen will sabotage your flakes, making them soft and droopy instead of crisp and elegant. I learned this the hard way on a summer afternoon when everything I made just slumped into a pile.
03 -
  • The bench scraper or knife edge angle matters more than you'd think—around 45 degrees gives you the most elegant curl, while steeper angles create chunkier pieces
  • If your kitchen is particularly warm, chill the marble slab or baking sheet in the fridge before pouring the chocolate on it—this gives you more working time and better-defined flakes

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