In week two, the Bake Off technical challenge saw the contestants tasked with creating a chocolate collar for a celebration cake.
Usually seen in fancy patisserie shops, chocolate collars can give a cake a professional finish, but can seem a bit daunting to make for a beginner.
However, it’s not difficult if you follow the rules and make sure you have the right equipment handy. Chocolatiers will use food-safe acetate for their creations but you can achieve decent results just using a strip of baking paper and a pastry brush.
olive magazine’s foolproof guide takes you through how to nail it, step by step…
Melting chocolate for a collar can be a bit tricky but there are a few things to remember to ensure you get the best results. Start with a good quality chocolate, keep the heat even (never let it get too hot) and remember, water is the enemy of chocolate when it comes to seizing (turning the chocolate into a stiff, grainy mass).
Here’s a full guide from the olive magazine team to melting chocolate the right way:
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