Use Choco Writers to Make a Wimbledon Treat!
It’s that time of year again that makes me really feel like summer is here. Wimbledon starts today! Of course as a Brit I will be rooting for Andy Murrey though of course as we are an international company I also wish all the international players loads of luck (as long as they don’t beat Andy of course!)
But you can’t have Wimbledon without strawberries! So I have a tutorial here that will help you to make a very impressive display of your Wimbledon strawberries (or in fact many other sweets and desserts). Not only will your friends and family be Oooh-ing and Ahhh- ing at the tennis but you may get a few for the fabulous presentation of the strawberries!
You will need:
Cake Decor Choco-writers
Chocolate for dipping
Small party balloon
How to Make:
We are going to use the balloon as a former for the basket so first you need to blow it up to the size you want your basket to be. You can use a small bowl or cup as a guide. Place it into the bowl and draw around it with a marker pen using the rim as a guide. This will be the top of your finished basket.
Melt the choco- writer in a jug of hot water (keeping the top tightly on so no water gets into the chocolate!). Once it is soft all over test the flow. It should pipe easily but not run out too fast. If it is hard to pipe warm for a little longer. If you find it flows out too quickly just leave it to cool for a few moments before you start to pipe.
Start by piping around the balloon following the line you have marked. Then place the balloon back in the bowl for support with the tied end down. Pipe all over the balloon using loops or cornelli piping or the pattern of your choice. It wants to be lacy but it is important that the lines do touch in order to give strength to the finished basket. Make sure that you go right up to your guide line all the way round. If the Choco writer starts to get hard to pipe put the top back on and place it back in the hot water for a few minutes to remelt. Leave the finished basket in the support and place in a cool place to set up.
Meanwhile melt some chocolate – I find the PME Chocolate Melting pot to be perfect for this! It doesn’t overheat the chocolate (one of my big failings when using a microwave!) and keeps it at a constant temperature while you work. The three different pots also mean you can change from milk, to white to plain chocolate whenever you like.
Wash and dry some strawberries leaving the stalks in place as they make a perfect dipping and eating handle! Dip into the chocolate of your choice until they are about half covered then place on some greaseproof paper to set.
By now the basket should have set up. Gently ease the balloon away from the sides of the basket to free the chocolate. You can insert a scalpel carefully into the top of the balloon to create a small hole by nipping some of the balloon in your fingers to prevent the balloon from popping and allow the balloon to deflate slowly. It is important not to stab at it as this will cause the balloon to pop which may damage the basket. Ease the deflated balloon away from the basket if it still sticks.
Pipe a circle of chocolate onto a piece of greaseproof paper and fill with chocolate using the choco writer. Before it sets lightly press the base of your basket onto it and hold in place for a few minutes until it holds. Once set the greaseproof can be peeled away and the basket will have a nice flat base and won’t tip.
When ready to serve place your dipped strawberries into the basket. Dust with a little icing sugar and add a bowl of whipped cream on the side for dipping your strawberries into while you eat… and there you have a beautiful display of summer fruit and chocolate for your favourite Wimbledon moments!
We also have sets of the Chocowriters available with a Wimbledon Special offer of an additional 50p off our already discount price for all 3 choco writers by simply using the code wim2015 at checkout.