Hi Ferhana,
I use a mixture of 2/3 coating chocolate (candy melts) to 1/3 lindt or other good quality chocolate which gives you more stability but with a better taste. I pour the melted chocolate onto a piece of greaseproof paper, spreading with my spatula until it thickens and then I fold it around my cake. For exact instructions with step-by-step photographs I have written a book, it's available on Amazon.com and it's called 'Decorating Cakes With Chocolate by Katrien van Zyl.'
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