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Chocolate Bow

 Chocolate Bow
What a beautiful sight this is on top of your favorite cake! It takes some time to prepare but can be made a month in advance, then stored in an airtight container. —Debbie Gauthier, Timmins, Ontario
10-12 ServingsPrep: 30 min. + drying

Ingredients

  • 1 cup plus 2 tablespoons vanilla or white chips, divided
  • 4 teaspoons shortening
  • 1/2 large marshmallow

Directions

  • Cut three 6-in. squares from freezer paper. Cut each square into six
  • 1-in. strips. Set aside four strips. Place remaining strips shiny
  • side up on a waxed paper-lined work surface.
  • In a microwave, melt 1 cup vanilla chips and shortening; stir until
  • smooth. Working quickly with a few strips at a time, spread
  • chocolate beyond three sides of the strips onto the waxed paper,
  • leaving 1/2 in. at one short end.
  • Immediately peel each strip from work surface; place on clean waxed
  • paper. Let strips dry just until barely set but still pliable, about
  • 1 minute. (If chocolate strips become to stiff, warm in the
  • microwave for a few seconds.)
  • With paper side out, press ends of chocolate strips together. Stand
  • strips on edges on a waxed paper-lined baking sheet. Chill until
  • set, about 10 minutes. Carefully remove freezer paper.
  • For ribbons, coat four reserved strips with chocolate; peel strips
  • from work surface. On an inverted 9-in. x 1-1/2-in. round baking
  • pan, place strips, chocolate side down at 90-degree angles to each
  • other and drape 1-1/4 in. over side of pan. (If necessary, use a

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Chocolate Bow (continued)

Directions (continued)

  • drop of chocolate under the bottom edge to hold in place. With a
  • toothpick, press the strip onto the dab of chocolate.) Chill until
  • set; remove freezer paper.
  • Melt remaining chips in the microwave. Fill a plastic bag with melted
  • chocolate; cut a small hole in the corner. Place marshmallow half,
  • cut side down, in the center of a piece of waxed paper. Secure six
  • chocolate loops around edge of marshmallow with melted chocolate;
  • press ends down. Layer five more loops on top with ends touching.
  • Secure with chocolate. Coat top of marshmallow with remaining
  • chocolate; place remaining loops in center, pressing down. Let dry
  • for 1 hour or overnight. Carefully peel waxed paper from bow. Place
  • ribbons and bow on top of cake. Yield: 1 chocolate bow for a 9-in.
  • round or springform cake.