How to Make a Two-Tone CHOCOLATE WOOD GRAIN Pattern (no tempering)
This is an impressive looking chocolate design to apply to cakes and desserts of any size, and my approach to the chocolate allows you to use couverture chocolate and apply it without having to temper it, making the method faster and easier! It also has the advantage of making the chocolate easier to slice through when applied to delicate mousse cakes, which is why I developed it this way for this application.
There are many ways you can use a chocolate wood graining effect (sometimes referred to as “faux bois”) on your chocolate dessert designs—you’re only limited by your imagination. But it’s particularly appropriate for a border around a Black Forest cake or for a yule log cake (aka Buche de Noel, or French spelling “Bûche de Noël”). This technique adds a contemporary look where a wood graining or "bark" pattern is desired.