Sunday, July 25, 2010

How to Make Chocolate Monograms

I had an order for cupcakes for a Bridal Shower for today and was really excited to design the cupcakes when I got the order. I will post about the Bridal Shower cupcakes later but here I'd like to show how easy it is to make your own Chocolate Monograms.

The Bridal Shower cupcakes had 3 designs and one of them I decided to use the couple's initials. The cupcakes were White Chocolate Mud Cakes so I chose white chocolate to make the monograms to compliment the flavour.

Here are the ingredients and tools you will need:
(Makes 15 monograms)
100g White Chocolate finely chopped
Gold Cachous/Dragees
Piping Bag
#6 Round Tip
Wax Paper
Template with Font of your choice
Craft Tweezers
Cellophane Tape

Get started
1. First decide on the type of font you want and then print them out to the desired size. Try to fit max 6 on an A4 paper so it gives you room to pipe without accidentally touching a finished one and messing it up.

2. Print out the template and cut out a wax paper in the same size. Place the wax paper over the template and tape it on the table so it doesn't move.

3. Melt the chocolate in a double boiler. Make sure the water is just simmering and don't get any water into the chocolate otherwise the chocolate will seize. If that happens, you better have some extra chocolate handy 'cos you will have to start all over again.

4. Gently stir the chocolate to ensure that all the bits are melted then take it off the boiler. Stir again to smoothen it out then let it cool for about 3-5 minutes (depending on the room temperature). You want it cool enough so it doesn't burn when you put it into the piping bag but it is ok if it is just warm. You don't want to leave it out for too long because the chocolate will harden quite quickly once it cools to a certain temperature.

5. Insert the tip into the bag and fill it with the chocolate. Gently ease the chocolate down to the end with you fingers trying to massage a bit to get all the air pockets out. Air pockets are nasty things when you are piping. It could ruin a nice line that you are trying to achieve. Once that's done, twist the top a bit so the bag is taut and tie it with a rubber band or a sealing clip/peg (I get my clips from Ikea and they are really handy).

6. Depending on where you start on the letter, gently squeeze the chocolate out at a 45 degree angle to the paper. Now depending on how thick you want the letters, control the flow of the chocolate by how hard you are squeezing against how quickly you draw the chocolate. You don't want the chocolate to be too thin because it will be prone to cracking if it is not handled delicately. Add a bit of volume and it will make it a lot easier to handle.

7. After you finish drawing one sheet, then remove the tape that secures it to the table. Quickly slide it onto a flat plate or chopping board and put it in the freezer for 10 minutes for it to set. Then start on your next set with another wax paper.

8. Remove the monogram fromt the freezer after 10 minutes. To take it off the wax paper, slide the wax paper to the edge of the table and pull the wax paper downwards so it peels off the chocolate. Using a flat spatula, place it under the chocolate as you are pulling the wax paper down to support it. You should be able to remove the chocolate very easily.

9. Line a tupperware with a layer of wax paper and place the chocolate monogram in there and use wax paper to sandwich the chocolate monograms so they don't have a chance to stick together. You can keep the chocolate monograms in the fridge until they are ready to be used.

For my cupcakes, I covered the cupcake with pink frosting then drew a darker pink heart on the top to give the monograms a bit of a pedestal then placed it on top.

Easy peasy. Just be sure to keep them refrigerated until the last minute when you need to serve or display as the chocolate can melt quite quickly and just *blerb* lose its shape (see below) if it's hot out like it is now. Keeping it in an air conditioned room should keep its shape.


  1. I used the Wilton's melting wafers to make the monograms for Eva's party. They don't taste as good as real chocolate, but they hold up to elements better:

  2. I did all of this easily enough,but within minutes of taking it out of the freezer it was getting soft and not holding it's shape. It won't be in the frig at the event; it will be on a display table, possibly for hours. How do I keep it hard?

  3. I think it might be better to use the Wilton's melting wafers as suggested by Mama Seoul. I found the same problem with the monograms melting after having been out of the fridge for awhile especially in Summer. Normal baking chocolate has a lower melting point compared with the Wilton's melting wafers that is customized for decoration perhaps.

  4. I was watching a "how to video" and if you buy normal chocolate (Not baking), and temper it then it should hold up. You just heat it at a lower heat or for shorter intervals, make sure you grate it and leave out 1/3 of the grated chocolate to add into the melted it should hold up. Sorry if that didn't make any sense.


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