To create a chocolate wrap-around band for a standard sized cake, I find that 2 slabs of chocolate (around 250g) is usually enough. Baking chocolate always works well, but doesn’t necessarily have the best flavour! I use a good quality milk chocolate combined with about one third dark chocolate.

Measure the circumference and height of your cake and add on a little bit for an overlap or extra height, so that you have room to play. Cut baking paper to these dimensions and lay it out on a clean, flat work surface . Melt the chocolate using a double boiler so that the chocolate doesn’t burn. Pour the chocolate onto the baking paper and use a spatula to smooth it out. Do this right up to the edges of the baking paper. After a short while you will notice the chocolate loses its shine as it gets dry. At this point it is ready to wrap around the cake. (If your chocolate is taking long to set, you can speed it up by putting it into the freezer, but it mustn’t be hard – it should still be malleable). Wrap the bands around the cake, keeping the baking paper on. Refrigerate immediately and only remove the baking paper as you serve.