Chocolate bow

Preparation steps

• Cut nine rectangular strips of parchment paper or cellophane or chocolates, as in the picture, of the same dimensions.
• Or cut 6 longer and 3 shorter strips as done for the bow in the picture.
• Adjust the dimensions to the size of the cake. For the bow from the picture, 6 strips 10 cm long and three strips 8 cm long were made, and the width was the same for all strips: 2 cm. The bow is for a cake with a diameter of 24 cm.
• Melt the chocolate in a microwave oven or in a water bath and cool to approximately body temperature (be sure to refer to the chocolate melting procedure under "Notes").
• Spoon the cooled melted chocolate onto a strip of baking paper. Apply rich chocolate. Smear (let it smear around the paper strip as well) and then flatten with a spatula or wide knife.
• Remove a strip of baking paper with the applied chocolate and transfer to a clean, unstained surface and leave at room temperature for the chocolate to harden to approximately the density of linoleum, Eurocream or firmer nutella.
• Fold the tape so that the narrower edges of the tape join.
• Leave in the fridge or freezer to let the chocolate set (about 5 minutes in the freezer, a little longer in the fridge). If desired, cut the corners at the joint with scissors so that the parts of the bow fit together more easily and fit together better. Gently remove baking paper / cellophane / chocolate transfer.
• Arrange 6 larger pieces in a circle on the surface of the cake, lightly sticking the top into the cake.
• Then fold the three smaller pieces inside the circle.
• Bow strap
• This strip was made by applying white chocolate on two strips of cellophane. Immediately after applying the chocolate, a crunch is sprinkled in the middle, on the surface of the chocolate. After cooling, the cellophane was removed and the strips were placed on the cake.
• Notes
• You can make a bow with white, dark or milk chocolate. It can be a single color or a combination of parts of a bow made of different types of chocolate, such as the bow in the picture next to it.
• Melting chocolate in the microwave I melt it at 80% power for 40 seconds, then open the microwave, then melt for 30 seconds, open the MW and stir the chocolate, then another 30 seconds and stir. Usually in the end there are pieces of chocolate that have not melted, but by mixing they also melt. The chocolate must not be melted at once for a minute and a half because it will burn at the bottom. If the melted chocolate is hot, stir with a spoon to cool to about body temperature. Only then can you work with it. If it is hot, it will spill after application on paper!