Chocolate Heart Vine Tower Decoration for Cakes and Flans
Chop the chocolate, melt and temper: Melt half of the chopped chocolate over a hot water bath. Pour the melted chocolate into the remaining chopped chocolate and stir. Let stand a few minutes, stirring often. Let it cool so that is viscous again, then put the bowl over the water bath and temper up to 32°C (approximately 90°F).
Spread about half the chocolate about 1. 5mm thick on a flat surface (keep the remaining couverture on processing temperature, z. B. in the water) and cool until semisolid. Cut out the cookie cutter circle and let it completely harden.
Stir the still warming chocolate put some of it into a mini piping bag. (Alternatively, use a small paper bag and cut the tip with scissors to make a tiny hole.)
Use the piping bag to fill the outer vines of the vine template and fill the heart with a grid pattern. Create similar patterns of various sizes 8 times, 4 times with the heart on the right and 4 times with the heart on the left.
Stir the still warming chocolate well and some into a second mini piping bag (or paper bag) with a slightly larger hole. Fill in the vines completely.
Peel off the foil very carefully so that the vines do not break.
Assemble the decortion: Use the larger vines toward the base and gradually work upward in assembly. Attach the larger vines to the chocolate base with heated chocolate, followed immediately by cold spray to harden it. Then attach the smaller vines to the larger ones, working upward for a tower shape.