White chocolate is made from a mixture of cocoa butter (at least 20%) and dairy product (butter, cream or powdered milk), of which 3.5% is lactic fat. White chocolate also contains sugar. Everything is prepared in a bain-marie.
To make chocolate shavings, scrape the smooth side of a chocolate bar previously placed in the freezer for 2 hours with a peeler. Chocolate shavings can also be made by scraping melted and hardened chocolate off a baking sheet using a pastry scraper.
To make chocolate with cocoa beans, they must be roasted in the oven or in a pan. The beans are then shelled and grinding with melted cocoa butter and sugar. The next steps are tempering and molding the chocolate.
To make chocolate icing, mix it with fat (butter, oil, etc.) and melt everything in a bain-marie. The chocolate icing is also done in the pan with grated chocolate, whole liquid cream and possibly gelatin.
To make a chocolate topping, mix the chocolate with whole liquid cream and / or butter. Mix the preparation gently to avoid the appearance of bubbles or for a shiny chocolate topping.
To make a chocolate shell, you must temper the chocolate (pass it through different temperatures to achieve its crystallization) to obtain a smooth and shiny shell. Shape the decorations by brushing the silicone shells three times with melted chocolate, placing them in the fridge between each operation.