Chocolate Collar

Chocolate collars are simple garnishes to wrap around cakes and other desserts. They are surprisingly easy to make and add a touch of elegance (not to mention an extra dose of chocolate) to any dessert. Chocolate collars can be made in a wide range of sizes, flavors, designs, and even different shapes. They can be plain chocolate or sport different shapes and symbols, and even inscriptions, and can be made from just one type of chocolate or several types of chocolate. They can form the outside of a dessert to hold cream fillings, or can simply make a different outside of a cake aside from the typical frosting. 

Here is the general procedure for making a chocolate collar:

1. Cut a strip of parchment paper of the desired height and length (a large enough diameter to go around the cake or dessert). It helps to leave an inch or so on either end as a tab for easier handling.
2. Place this strip of parchment on another piece or any work surface you don't mind getting chocolate on. Tape the strip down.
3. Melt or temper the desired type(s) of chocolate until just smooth.
4. Pour, pipe, drizzle or spread over the parchment in the desired pattern. 
5. - For a smooth, plain collar, use one type of chocolate and spread it evenly over the entire length of parchment.
   - For a lacy collar, use one or more types of chocolate, place in a piping or plastic bag, and drizzle over the collar in random patterns and loops, being sure to cover enough of the parchment to give the collar stability.
   - For other designs, including writing, you will likely need to pipe on the shapes in one type of chocolate, let it set for a minute or two, then spread a different type of chocolate over the entire strip of parchment to cover.
6. Let the chocolate set for only a few minutes. You want it to be set so it doesn't run, but still pliable to be able to form.
7. Carefully wrap the collar around the cake or dessert, it should stick to the frosting. Leave the parchment paper on. Leave the chocolate to set for at least an hour before removing it. It can also be chilled, but will be brittle and should be cut with a hot, sharp knife.

I used a chocolate collar to decorate my puzzle cake. It was my first time making one, but not my first time trying out some chocolate work. To make mine, I used about an ounce each of dark and white chocolate, and piped it in random polka dots of various sizes onto the parchment. Then once this set, I covered this with four ounces of milk chocolate. I also spread the top of the collar in waves, instead of creating a smooth top edge.