Pastry Chef Jean-Luc Derron, shows us a quick technique for casting with tempered chocolate. He demonstrates how to cast with a textured mat.
Patterns
this is an example of a yoga swirl textured mat made from embossed paper
This is an example of a carved roses textured mat made from embossed paper
This is an example of a feather leaves textured mat made from embossed paper
This is an example of a Sunflower textured mat made from embossed paper
 
Pastry Chef Jean-Luc Derron, shows us a quick technique for casting with tempered chocolate. He demonstrates how to cast with a textured mat.
Demo
Starting with a clean dry textured mat, speedy Chef Derron spoons on red, tempered cocoa butter He then uses an offset spatula to spread the liquid cocoa butter thinly and evenly across the mat. Not too thick! The perfect thickness allows you to see the silicone detail through the red Cocoa Butter. Next, the entire mat is coated with a layer of dark tempered chocolate. As it sets, Chef Derron used cookie cutters to stamp out shapes Geometric shapes are incised using a metal Spatula. Don't use a Sharp Knife as you may inadvertantly damage the silicone mat. In just a few minutes, Chef Derron can create a variety of decorative elements. use these beauties to embellish a dessert or showpiece. Or use them under a dessert for anew way to present your creations. Beautiful work! Thank you, Jean-Luc.