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