Chocolate decoration ideas for homemade cakes

***Please check my latest video that answers the Top 3 questions about this video.*** ***For chocolate*** Results may vary depending on the environment. The tempering process is omitted from the video. Be sure to temper the couverture chocolate with cocoa butter before using it. My chocolate is Cargill Noir Extra Dark 64% Belgian chocolate. I don’t recommend compound chocolate because it’s hard to maintain its shape because it’s not completely hardened. *** Used paper*** I used brown parchment paper. If you can’t get a parchment paper, I recommend a zipper bag. I think my another video will help you.(Check the description box, too.) #cake_design#cake_decoration#chocolate_art