Ingredients

Chocolate Bamboo

300 grams (10.6 ounces) white chocolate
Cocoa butter: to taste

Instructions

Step 1

Here’s a recipe for chocolate bamboo, perfect for decorating cakes with an Oriental touch. When the pastry chef saw this decoration, she was instantly captivated by its charm. It’s an impressive decor that’s surprisingly easy to make! You don't need any special molds; everything you need is likely already in your kitchen.

Step 2

You will need some thick acetate film, scotch tape, cocoa butter, green dye (or matcha/spirulina tea), paint brushes, and a pastry bag.

Step 3

First, twist the acetate film into several tubes of various lengths and widths to create a natural bamboo look. It’s best to use a dense film; if you have thinner film, twist it in several layers. A silicone mat or thick cardboard can also work. Secure the free edge with scotch tape. Pro Tip: Professional chocolate in callets offers the best results. If using mass-market chocolate, go for high-quality brands like 'Lindt' or 'Ritter Sport'.

Step 4

Temper the chocolate. Melt 240 grams (8.50 ounces) of white chocolate (80% of total) in the microwave. Heat it for 30 seconds and stir. Bring it to 40-45°C (104-113°F). Chop the remaining 60 grams (2.10 ounces) of chocolate into small crumbs using a blender. Pour the chocolate crumbs into the chocolate heated to 40°C (104°F), and stir until the crumbs melt completely. To check readiness, place a thin chocolate drop on a knife or spoon and leave it. The chocolate should set completely in 2 minutes.

Step 5

Pour the tempered chocolate into a pastry bag. Place the acetate film tube tightly on the mat, and fill it halfway with chocolate. Turn it over sharply and spread the chocolate along the walls from the inside. Shake off the excess into a cup. Allow it to crystallize at about 17°C (63°F) for an hour and a half.

Step 6

Remove the acetate film from the hardened tubes. Cut the tube into 3 parts. Use a pastry bag to squeeze out a transverse strip along the circumference at the 1st and 2nd partitions, and the 2nd and 3rd partitions. Lightly smear the border of the strip using a soft brush. Then, squeeze out another strip and blend it with a brush in the opposite direction. Allow the tubes to freeze.

Step 7

Heat the cocoa butter until it almost completely melts. It's okay to leave a few undissolved cocoa butter particles; they will melt on their own. Add the green dye or tint using matcha or spirulina if you prefer not to use synthetic dye.

Step 8

Cover the frozen bamboo tubes with the tinted cocoa butter using a brush or an airbrush. Let the tinted butter harden, and then apply a second layer. Don't worry about making it too even; streaks of dye will give the bamboo a more natural look.

Step 9

For the final touch, cut the longest tube diagonally with a warm knife. And there you have it! Your fantastic cake decoration elements are ready!

Servings

Imagine your next gathering, where your cake is not just a dessert, but a conversation starter. These chocolate bamboo decorations instantly elevate any cake into an edible art piece, perfect for oriental-themed parties, zen garden-inspired events, or just impressing your friends and family who appreciate the finer things in life. You can pair these decorations with a matcha-flavored cake for an authentic touch or use them on a simple vanilla sponge to let their beauty be the highlight. For an extra-special presentation, serve alongside delicate jasmine or green tea, which complements the visual and flavor elements beautifully. And here's a fun idea - create an entire oriental garden on your dessert table. Add candy flowers, chocolate rocks, and even a small chocolate bridge to transform your cake into a breathtaking edible landscape. The possibilities are endless with this versatile and striking chocolate bamboo decoration.

Equipment

Thick acetate film

This is crucial for creating the bamboo shape. Choose a dense film, or layer thinner film to add stability.

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Scotch tape

Essential for securing the acetate film into tubes, ensuring they hold their shape.

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Pastry bag

Helps you control the flow of chocolate, making the filling process smoother and more precise.

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Silicone mat or thick cardboard

Provides a stable base to work on, preventing your materials from slipping.

We recommend:
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Brushes for painting

Used for applying the cocoa butter and green dye meticulously, creating a more natural look.

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Microwave

Quickly melts the chocolate to the perfect consistency. Make sure to use short intervals and stir frequently.

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Variations

For a gluten-free variation, make sure to use gluten-free certified chocolate and cocoa butter. All other ingredients in the chocolate bamboo recipe are naturally gluten-free, so you can follow the recipe as is. To make a vegan version, substitute the white chocolate with a vegan-friendly white chocolate brand, and use plant-based cocoa butter. Ensure that all your colorants and additional ingredients are vegan-certified to maintain the integrity of the recipe.

Faq

  • How do I temper chocolate correctly if I don't have a microwave?

    You can also temper chocolate using a double boiler. Heat two-thirds of the chocolate over simmering water until it reaches around 104-113°F (40-45°C), remove from heat, and stir in the remaining third of the chocolate until it cools to about 82°F (28°C).

  • Can I use food coloring instead of matcha or spirulina?

    Yes, you can use green food coloring to achieve the desired shade. Just make sure it's suitable for mixing with cocoa butter.

  • What can I do if the acetate film doesn't hold its shape well?

    If the acetate film is too thin, you can reinforce it by layering multiple sheets together or using a thicker type of acetate or silicone mats.

  • Is it necessary to use a thermometer for tempering chocolate?

    While not strictly necessary, using a thermometer ensures precision and helps achieve the perfect consistency and finish for your chocolate.

  • How can I make my chocolate bamboo look more realistic?

    Focus on creating a variety of shapes and lengths to mimic natural bamboo, and don't apply the color too evenly. Slight imperfections can add to the realism.

  • Can I store the chocolate bamboo decorations for future use?

    Yes, store them in an airtight container at a cool temperature. Avoid extreme temperature changes, which can cause the chocolate to bloom or lose its sheen.

Nutrition facts

Chocolate bamboo for cake decoration
Recipe Yield:Decoration for 1 cake
Calories:Approximately 940 calories per serving
Calories (Min - Max):930 - 950
Total Fat:56g
Saturated Fat:34g
Protein:17g
Total Carbohydrate:91g
Total Sugars:91g