How to wrap a cake with chocolate

Dress up your cakes with a chocolate wrapper for a stunningly dramatic effect.

It’s really quite easy to wrap a cake in chocolate, though there are two ways you can go about doing it. The first method is to temper your chocolate. This method takes longer, but it results in a glossier, harder finish. Tempered chocolate is used when making moulded chocolates, for example, because the chocolate appears glossy and holds its shape when stored at room temperature. Any time you require chocolate to remain firm at room temperature, you need to temper your chocolate.

The second method is to simply melt your chocolate, although bear in mind that untempered chocolate will have a matte appearance (we actually like that for this project) and needs to be refrigerated until served. Untempered chocolate can also look cloudy or blotchy if overheated.

As compound (cooking) chocolate is not pure chocolate it does not need to be tempered. Note that although white chocolate doesn’t contain any cacao solids, it can be tempered since it is made of cocoa butter, and tempering has to do with cocoa butter crystals.

You need:

Chocolate of your choice (if tempering, use top-quality dark, milk or white chocolate)
Greaseproof paper
Double boiler
Spatula

Method:

1. Measure the circumference and height of your cake and cut a piece of greaseproof paper slightly higher and longer than your measurements. Adjust the height measurement accordingly if you want the chocolate to come higher than your cake to hold in berries or ganache.

2. If you wish to temper your chocolate, follow these instructions. Otherwise, melt the chocolate in a double boiler or a bowl over simmering water (the bowl should not touch the water). Take care not to overheat the chocolate or you’ll end up with a dull or blotchy finish. When the chocolate looks half melted, remove from heat and beat with a rubber spatula until fully melted.

3. Pour chocolate onto the greaseproof paper and spread with a spatula or cake icer to form a thin layer. When the chocolate starts to set (don’t leave it until it has fully set or it will break when applying to your cake), lift it from the paper and gently wrap it around your cake, pressing gently. Allow the chocolate to set completely before topping with berries or ganache. Refrigerate until serving.