Definition : Windfall

Chablonnage is a technique whereby a layer of melted chocolate is applied to a support, usually made of plastic or silicone, to obtain a defined, regular shape after cooling. This technique is highly appreciated by chocolatiers and patissiers, as it offers the possibility of creating unique and varied decorations.

The advantages of chablonnage :

Precise shapes and patterns:

Chablonnage produces perfect, even shapes in terms of contour and pattern. This result is difficult to achieve freehand, even with extensive pastry or chocolate-making experience. Respect for proportions and details is ensured by the chablonnage method.

Quality and uniformity of results:

Thanks to chablonnage, chocolate creations offer consistent quality and identical appearance. So you can offer chocolate decorations or bonbons with the guarantee of a visually homogeneous result that's easy to reproduce.

The equipment needed for chablonnage:

1. Chablons: these are rigid or flexible plastic shapes in various forms (hearts, flowers, stars, etc.), which are placed on a support to be filled with chocolate.
2. A support: this can be a silicone plate, a silpat mat or a baking sheet made of parchment paper.
3. Covering chocolate: choose a good quality chocolate, suitable for chablonnage and tempering.
4. An angled spatula: to place and spread the melted chocolate on the chablon.
5. A thermometer: indispensable for checking the temperature of the chocolate during tempering.

The key stages of chablonnage :

1. Tempering the chocolate:

Tempering is a crucial step in obtaining shiny, well-crystallized chocolate. It involves melting the chocolate at a precise temperature, then gradually cooling it, while stirring regularly. Tempering temperatures vary according to the type of chocolate (dark, milk or white), but must be controlled to obtain a fluid, smooth texture.

2. Choose the chablon and prepare the base:

Select the chablon corresponding to the shape you wish to make and position it on your chosen support (silicone tray, silpat mat, baking paper...). Make sure it is stable and free of air bubbles to ensure a clean result after demolding.

3. Apply the melted chocolate :

Once the chocolate is tempered and at the right temperature, pour a sufficient quantity onto the chablon using an angled spatula. The idea is to fill the cavities of the chablon completely with the chocolate, without overflowing. You can use a gloved finger to help distribute the chocolate into the smallest nooks and crannies if necessary.

4. Level the surface:

Use the angled spatula to smooth and level the surface of the chocolate creations. Don't hesitate to remove excess chocolate for fine, elegant decorations.

5. Tap the base:

To remove any air bubbles and ensure good adhesion of the chocolate to the chablon, lightly tap the base on a clean work surface.

6. Allow chocolate to harden:

Let your chocolate creations rest at room temperature or in a cool place (but not in the refrigerator) until they have set. The time required will depend on the thickness of the decorations and the drying conditions.

7. Unmold creations:

Once the chocolate has set, you can unmold it. To do this, gently lift the chablon and it should detach naturally, revealing your perfectly shaped and even chocolate creations.

Chablonnage, a true art mastered by professionals, will sublimate your chocolate creations and amaze those around you. Feel free to experiment with different shapes and sizes of chablons to express your culinary creativity!