Cake! magazine by Australian Cake Decorating Network February 2016 | Page 19

Step 12:
Melt chocolate and spoon
in to parchment bag,
folding the ends over twice.
Snip off the end of the bag.

Step 13:
Insert the end of the piping
bag in to one of the straws
and squeeze until the straw
is ¾ full of chocolate.

Step 16:
Using a pencil sharpener,
gently sharpen the ends
of the chocolate pencils to
a point.

Step 17:
These chocolate spheres
and pencils are a versatile
garnish and can be used
in a variety of ways. Here,
my chocolate sphere sits
on a sweet crumb and
it is filled with a smaller
sphere of fresh mango
sorbet.

Step 14:
Sit the chocolate-filled
straws in the cup of sugar
to set.

Step 15:
Once the chocolate has
completely set, use a
skewer to push each
chocolate pencil out of
the plastic.