Elevated Garnish by Matthew Ratliff

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 Matthew Ratliff demonstrates the remarkable versatility of Ghirardelli Coating Wafers in crafting sophisticated chocolate garnishes that elevate dessert presentations. In this feature, he guides readers through the creation of an intricate garnish designed to top a “White Mocha and Dark Chocolate Bomb.” This stunning decoration, made with both white and dark coating wafers, showcases professional-quality results without the need for tempering. Ratliff’s techniques provide pastry chefs with a dependable method for producing visually striking and flavorful elements that can enhance a variety of desserts. The following step-by-step tutorial walks you through making this exquisite garnish.

Equipment

• Firm acetate sheets
• Heat lamp
• Small brushes
• Polycarbonate sphere mold (2 inches)
• 4-inch ring mold
• 1 1/2-inch ring mold
• Turntable
• Small offset spatula

Garnish Ingredients

• 5 lb bag Ghirardelli White Coating Wafers
• 5 lb bag Ghirardelli Dark Coating Wafers

Garnish Instructions

Chocolate Ring

1. Cut strips of firm acetate 13 inches long and 1 1/8 inches wide.
2. Set up the acetate strips in a warm area using a heat lamp positioned overhead with moderate heat. This extends your working time with the coating wafers.
3. Mix gold luster dust with high-proof alcohol to make a thick paste and dab onto the acetate strips.
   
4. Mix white coating wafers with red fat-based color and a small amount of dark coating wafers.
   
5. Dab the dark red mixture over the gold luster dust.
   
6. Repeat steps 4 and 5 using blue fat-based color and white coating wafers.
   

   
7. Melt the dark coating wafers and thicken with water (1 tsp of water to 8 oz of dark coating wafers). Thickening the chocolate keeps it in place while shaping the ring.
8. Spread a thin layer of dark coating wafers over the colored acetate.
   

   
9. Pull the acetate up, swipe the edges off, and place along the inside of a 4-inch ring mold, allowing the acetate to overlap slightly.
   

   
10. Place the ring mold in the refrigerator for 20 minutes. Then remove and unmold the chocolate ring.
    

    

    Chocolate Sphere

    1. Using a 2-inch polycarbonate mold, fill the mold with dark coating wafers and pour out the excess.
       

       
    2. Scrape the top of the mold and place it on butcher paper or acetate before the chocolate sets to form a rim around each half-sphere.
       
    3. Place the mold in the refrigerator for 20 minutes, then unmold the half-spheres.
       
    4. Melt the edges of the half-spheres and place them together to form a full sphere.
       

       
    5. Brush the sphere with copper luster dust.
       

    Chocolate Base

    1. Pipe 1/4 inch of dark coating wafers into a 1 1/2-inch ring mold.
       

    Chocolate Sunburst Fan

    1. Cut a 7-inch x 7-inch square of acetate and place it on a turntable.
       
    2. Pipe a large spot of melted dark coating wafers in the center of the acetate square.
    3. Using a spoon or small offset spatula, swipe from the center of the mass to the outside, creating a 360-degree sunburst fan.
       

       

    Assembly

    1. Using dark coating chocolate, attach the base on top of the sunburst fan and then attach the 4-inch ring on top.
    2. Place a small dot of coating chocolate to the center of the ring and attach the bronze sphere in the center.  
       
    3. Place the garnish on top of your chosen dessert.
       (This article appeared in the Summer 2024 issue of Pastry Arts Magazine)