• Chocolate feathers (Kirsten Tibballs/Queen of Chocolate)Source: Kirsten Tibballs/Queen of Chocolate

A simple technique for making decorative white chocolate feathers to lift any dish.






Skill level

Average: 4.4 (5 votes)


  • 150 g good quality white chocolate 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You'll need a few strips of baking paper laid down to make the feathers on. They will keep in an airtight container in a cool spot for up to one month.

2. Melt the white chocolate or temper it if it contains cocoa butter.

To temper the chocolate, place it in a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant pieces you can gently heat the chocolate with a hair dryer while stirring.

2. Select a knife with a blade that is even on both sides. Dip the blade of the knife in the melted white chocolate, tap to remove any excess chocolate and wipe the bottom of the knife on the side of the bowl. Press the chocolate side down on the strip of baking paper and as you lift the knife off pull it backwards.

3. Once you have created a few feathers, before they set, place them into a laid down jug or pipe to create a curve as they set. Place in the fridge for five minutes to cool.

4. Remove each feather from the paper, and with a hot knife, create nicks along both edges to finish.


Recipe and image from Chocolate by Kirsten Tibballs (Murdoch Books, RRP $49.99). Photography by Greg Elms.