Cake! magazine by Australian Cake Decorating Network February 2016 | Page 18

Step 9:
Return the tray to the
warm oven for a few
minutes, and place your
metal cutters on it to warm
them up.

Step 10:
Gently press the warm
cutter in to the chocolate
sphere, slowly twisting it
through the chocolate.

Step 11:
Do not apply too much
pressure – you don’t want
your sphere to shatter!
Add as many cut outs
as you like. I have done
one larger circle and two
smaller circles in this
instance.

Creating the chocolate pencils
You will need:
• Dark chocolate (I used compound,

• Glass filled with sugar

but if using couverture you will need

• Pencil sharpener

to temper it first)

• Parchment bag

• Thin plastic drinking straws