• Cake
  • Frosting
  • YouTube
  • My Favorite Tools
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Cake
    • Cupcakes
    • Frosting
    • Ice Cream
    • Vegan
  • Cake Basics
  • Tutorials
  • Blog
  • About
  • Mobile Menu Widgets

    Connect

    Search

Sugar & Sparrow logo in script font

Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

  • Cake Basics
  • Recipes
    • Cake
    • Frosting
    • Cupcakes
    • Ice Cream
    • Vegan
  • Tutorials
  • Book
  • Blog
  • About

Chocolate Geometric Shapes Tutorial

June 22, 2018 · In: Featured, Recipes, Tutorials

I wouldn’t consider myself a chocolatier per se, but I am a big fan of making simple geometric chocolate shapes (mainly circles and triangles) to top my cakes and cupcakes with. It all started when I saw the chocolate shard trend take off on Instagram and it made me wonder how hard it could be. The good news is, it’s pretty darn easy if you’ve got a plan and some good tempered chocolate to start with.

This tutorial works with white, milk, or dark chocolate. If you’re feeling fancy, you can decorate the shapes with Edible Art Paint, sprinkles, or get crazy with your white chocolate colors. The sky is the limit with these things. Here’s a little video I whipped up to show you: 

You Will Need:

  • 1 cup (183g) of white, milk, or dark chocolate chips
  • A microwave
  • Parchment paper
  • Sharp knife and/or circular cookie cutters
  • Color gels (for white chocolate, optional)
  • Pretty things to decorate with like sprinkles or Edible Art Paint (optional)

Step 1: Temper Your Chocolate

Pour the chocolate chips into a heatproof bowl and reserve ¼ of the chips. These will be the “seed” that you’ll add in after the rest of the chocolate is melted to temper it. Microwave the bowl of chocolate (sans seed) in 30 second increments, stirring after each interval. Once the chocolate is melted (mine usually is after two intervals), add the reserved chocolate seed into the bowl and stir until uniform in consistency.

how to temper milk chocolate

If you’re using food color gels with white chocolate, this would be the time to start coloring before moving on to the next step.  

Step 2: Pour The Chocolate

With parchment paper on a flat surface (I use a cookie sheet), pour the chocolate out and work it around with your spatula. You’ll want to make it about ¼ inch in depth and as smooth as possible.

how to make chocolate shapes by Sugar and Sparrow

If you’re using sprinkles or something sprinkle-like to decorate, this would be the time to do it. Let the chocolate rest for about 15-20 minutes, or until semi-set before moving on to step 3.

Step 3: Score The Chocolate

When the chocolate is semi-set (as in still soft, but not melty), use cookie cutters and/or a sharp knife to score the chocolate shapes. This basically gives you a good template to use and also helps you prepare the chocolate to make the final cuts easier.

how to score chocolate with cookie cutters

When the chocolate is scored, place it inside the refrigerator to set for another 10-15 minutes.

Step 4: Make The Final Cuts

Remove the chocolate from the refrigerator and use your knife and cutters to retrace the areas you’ve scored. It helps to do this step with clean cookie cutters/knife (if you have remaining chocolate on them from the scoring session you won’t get as clean of a cut).

how to make chocolate disks

If the chocolate is being stubborn during this step, it also helps to heat your utensils under hot water and dry them before doing the final cuts.

Step 5: Decorate With Edible Art Paint (optional)

If you’re decorating your chocolate with something like Edible Art Paint, go ahead and paint away at this point. In my milk chocolate video, I’ve used a metallic rose gold paint to splatter and decorate.

decorating chocolate with metallic Edible Art Paint

Just make sure your chocolate shapes are fully dry before moving on to the cake decorating process.

Step 6: Assemble

Once your chocolate shapes are to your liking, it’s time to use them on a cake or cupcakes! Simply stick them into the top of the buttercream on your cake or cupcakes and be amazed. Here are a few of my favorite looks:

These chocolate disks with rose gold finish:

decorating cake with chocolate shapes

And mini white chocolate disks for cupcakes (I’ve created a marble finish here by using a toothpick to swirl blue food color gel through the melted white chocolate once I poured it onto parchment, then sprinkled them before scoring).

chocolate disk tutorial by sugar and sparrow

These white chocolate triangles that I sprinkled before scoring:

white chocolate shards tutorial

The white chocolate geometric shapes I infused and splattered with Matcha Powder for the Matcha Cake recipe:

white chocolate matcha cake by sugar and sparrow

These mini white chocolate triangles that I used to top some cupcakes for a rose gold birthday (painted and splattered with Rose Gold Edible Art Paint):

how to paint chocolate metallic edible art paint

You can make these chocolate shapes ahead of time and store them in an airtight container in the refrigerator (or a cool, dark space) for up to a week. If a white film develops on the surface, fear not! You can always add some sheen back by rubbing a little coconut oil over the shapes.

There’s still so much I want to learn about chocolate, because it seems like a pretty amazing medium for making all sorts of dessert decor. Someday I’d love to master some 3D chocolate designs, like a sphere. When I step into the third dimension of chocolate work, you will definitely be hearing about it! Until then, if you want to see more of what inspires me, follow along on Pinterest!

By: Whitney · In: Featured, Recipes, Tutorials · Tagged: cake, cake decorating, chocolate, chocolate disks, chocolate shapes, chocolate shards, edible art paint, milk chocolate, temper chocolate, white chocolate

you’ll also love

vintage halloween lambeth cakeVintage Halloween Lambeth Cake Tutorial
Rustic cake tutorialHow to Frost a Cake with Rustic Texture
cake decorating tools for beginnersEssential Cake Decorating Tools for Beginners

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Comments

  1. Sarah says

    July 8, 2018 at 2:38 am

    Awesome! After the shapes have been cut out, can the scraps of tempered chocolate be “reused” again for more shapes? Or used in baked goods?
    Also, would you be up for a caramelized white chocolate tutorial?

    Reply
    • Whitney says

      July 8, 2018 at 9:39 pm

      Yes! The scraps can totally be saved in an airtight container or ziplock bag, then re-melted at a later date to create more shapes or used in other baking projects. And I’ve never caramelized white chocolate before but I’ll take a look at what it takes. Sounds delicious!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Piped Stripe Buttercream Cake Tutorial

Primary Sidebar

Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

Learn More

Connect

let’s bake!

Get my very best recipes, baking tips, and decorating tutorials sent to your inbox

Featured Posts

pumpkin pie layer cake recipe

A Pumpkin Pie Layer Cake Recipe That’s Easy & Eye-Catching

how much frosting do I need for cake

How Much Buttercream Do I Need? Helpful Chart Included!

Sky High Cookies & Cream Ice Cream Cake

Search

Archives

Follow Along

@sugarandsparrowco

EGGNOG LAYER CAKE 🤍🎄I put a Biscoff spin on EGGNOG LAYER CAKE 🤍🎄I put a Biscoff spin on this holiday cake favorite from my blog + it turned out AMAZING: layers of eggnog-infused cake, spiced eggnog buttercream, and @lotusbiscoff cookie crumbles, topped with a Biscoff cookie butter drip! ⁣
⁣
This recipe originally has an eggnog ganache drip (also so delish!), but if you want to try the cookie butter drip here’s what you do: melt about 1/2 Cup of Biscoff cookie butter in the microwave for 20 seconds until it’s pourable consistency, then add it to a piping bag and drip onto the cake. For best results, make sure the frosting is nice and chilled before you drip ❄️⁣
⁣
Full original recipe is here: sugarandsparrow.com/eggnog-cake-recipe/ ✨⁣⁣
⁣⁣
#eggnog #layercake #holidaybaking #christmascake #biscoffcake #biscoff #bake #cakes #cakesofinstagram #cakedecorating #dripcake
RAFAELLO CAKE 🤍🥥 fully inspired by @ferrero RAFAELLO CAKE 🤍🥥 fully inspired by @ferrerorocherusa Rafaello truffles + one of my fave holiday cake ideas of all: layers of delicious almond cake, coconut cream filling, toasted almonds, and white chocolate coconut buttercream ✨I even rolled it in shredded coconut just like the real deal 🙃⁣ ⁣
⁣⁣
Full recipe linked in my bio + at sugarandsparrow.com/rafaello-cake-recipe⁣⁣
⁣⁣
#ferrerorocher #cake #rafaellocake #cakedecorating #holidaybaking #christmascake #coconutcake #almondcake #sugarandsparrow #bakingfun #bake #cakesofinstagram
FERRERO ROCHER CAKE 🍫🌰 this is my personal F FERRERO ROCHER CAKE 🍫🌰 this is my personal FAVE cake recipe from my book + so perfect for the holiday season: rich chocolate cake with Nutella buttercream and chopped Ferrero Rocher truffles sprinkled between each layer, topped with toasted hazelnuts and a generous amount of Nutella ganache poured right on top 🙌🏽 It’s a chocolate hazelnut lovers DREAM 😍⁣
⁣
Find the full recipe + decorating tutorial on page 185 of my book, Anyone Can Cake. Order worldwide at anyonecancake.com or at the links in my bio!⁣
⁣⁣⁣
#ferrerorocher #ferrerorochercake #chocolatecake #nutella #cakesofinstagram⁣⁣
#cakedecorating #chocolatehazelnut #cake #baking #layercake #anyonecancake #hazelnut #holidaybaking
CHOCOLATE CARAMEL PECAN PIE CAKE 🤎✨if you’r CHOCOLATE CARAMEL PECAN PIE CAKE 🤎✨if you’re looking for Thanksgiving dessert inspiration add this to your list: layers of decadent chocolate cake, gooey pecan pie filling, salted caramel, and brown sugar buttercream. It’s 100% inspired by a chocolate pecan pie with salted caramel topping I make every Thanksgiving + the cake version is 🙌🏼⁣
⁣
Find the full recipe linked in my bio + at sugarandsparrow.com/chocolate-pecan-pie-cake-recipe⁣
⁣⁣
#fallbaking #pecanpie #chocolatecake #saltedcaramel #thanksgivingdesserts #bake #bakinglove #cakedecorating #layercake #cakesofinstagram #cake #pecan
MARBLE CAKE 🤩 this cake is so fun to make + sli MARBLE CAKE 🤩 this cake is so fun to make + slice into! It starts with my FAVE vanilla cake recipe, half of which gets turned into chocolate cake batter with a few simple ingredients. Marble the batters together and be amazed 🙌🏼 then pair it with chocolate buttercream for extra deliciousness!⁣
⁣
MARBLE CAKE ⁣
Yield: 3 6-inch layers or 2 8-inch layers⁣
⁣
INGREDIENTS: ⁣
⁣
Vanilla Batter:⁣
2 3/4 Cups (290g) sifted cake flour DIY recipe in notes⁣
2 tsp baking powder⁣
1/2 tsp baking soda⁣
1 tsp salt⁣
3/4 Cup (170g) unsalted butter, room temperature⁣
1 1/2 Cups (300g) granulated sugar⁣
2 large eggs + 2 large egg whites, room temperature⁣
1 Tbsp pure vanilla extract⁣
1/2 Cup (120g) sour cream, room temperature⁣
1 Cup (240ml) whole milk, room temperature⁣
⁣
Chocolate Batter:⁣
1/4 Cup (22g) sifted unsweetened natural cocoa powder⁣
1 1/2 Tbsp (19g) granulated sugar⁣
1 1/2 Tbsp whole milk, room temperature⁣
3/4 tsp instant coffee or espresso powder (optional)⁣
⁣
INSTRUCTIONS + full recipe (with buttercream!) linked in my bio or at sugarandsparrow.com/marble-cake-recipe ✨⁣
⁣
#marblecake #chocolatecake #vanillacake #baking #cake #cakesofig #cakedecorating #chocolate #vanilla #chocolatebuttercream #bakedfromscratch #satisfyingfood

Footer

On the Blog

  • Cake Basics
  • Recipes
  • Tutorials

Info

  • About
  • Privacy Policy & Disclosure

stay in the know

Copyright © 2023 · Theme by Sugar & Sparrow