Cake! magazine by Australian Cake Decorating Network February 2016 | Page 19

Step 12: Melt chocolate and spoon in to parchment bag, folding the ends over twice. Snip off the end of the bag. Step 13: Insert the end of the piping bag in to one of the straws and squeeze until the straw is ¾ full of chocolate. Step 16: Using a pencil sharpener, gently sharpen the ends of the chocolate pencils to a point. Step 17: These chocolate spheres and pencils are a versatile garnish and can be used in a variety of ways. Here, my chocolate sphere sits on a sweet crumb and it is filled with a smaller sphere of fresh mango sorbet. Step 14: Sit the chocolate-filled straws in the cup of sugar to set. Step 15: Once the chocolate has completely set, use a skewer to push each chocolate pencil out of the plastic.