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Making Chocolate Woodgrain

2

To create one large stripe of woodgrain, described in the recipe, use a wider tool on 5-inch-wide strips of acetate.

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2004

Ingredients

  • Wood-graining rocker
  • Melted white chocolate
  • Sheets of acetate
  • Bittersweet chocolate
  • Spatula

Directions

  1. Coat a wood-graining rocker (available at paint-supply stores) with a thick layer of melted white chocolate, and paint stripes onto sheets of acetate (plastic wrap is not stiff enough), rocking the tool and dragging as you go. Refrigerate until set, about 6 minutes.
  2. Pour bittersweet chocolate over white-chocolate woodgrain. Using an offset spatula, quickly but gently spread the dark chocolate to coat the acetate completely, keeping the white chocolate intact. Gently press the acetate, chocolate side down, into the ganache-coated tiers. Refrigerate until woodgrain is hardened, at least 1 hour. Carefully peel off acetate just before displaying cake.

Reviews Add a comment

  • Keri
    8 JUL, 2012
    I should clarify, by stayed behind I mean stayed on the acetate, not the cake!
    Reply
  • Keri
    8 JUL, 2012
    As with any other multi-chocolate work, I let the woodgrain set up a bit too much before spreading on the next layer (I did dark grain with a white background) so when I went to peel off the acetate much of the dark chocolate stayed behind. Worked fine for my kid's birthday party, but if it's a wedding then give it a go a few time before making the cake! Other'n that, easy & fun. Just cut up acetate (transparency film) from the office supply since my cake was small.
    Reply