Albert Daví’s laser-cut acetate sheet technique for creating three-dimensional cakes

‘We have seen how, over time, different creations gain or lose prominence depending on trends. I am sure that individual cakes will make a strong comeback’, reflects Albert Daví.

To highlight the potential of this format, the professor from the Chocolate Academy of Barcelona shares in so good.. magazine 34 two proposals that directly inspire a play on merging the leaves of a plant with the idea of ​​a mille-feuille.

The Spanish pastry chef has developed a skillful technique that uses laser-cut acetate sheets to achieve incredibly precise patterns. With these, he takes decorative chocolate elements to a new dimension, assembling them onto the individual cake to create a three-dimensional sense of volume. Techniques like this are what have led him to become MMACE (Best Chocolatier in Spain).

Photos, Ivan Raga

Discover so good.. magazine 34

Cocoa 365

In this dessert, Albert Daví wanted to use all the elements that cocoa has to offer, both those obtained directly from the fruit and those transformed into other products. “We incorporate cocoa pulp, cocoa nibs, cocoa powder and, of course, different types of chocolate: white, milk, and dark”.

The key is the presence of cocoa mucilage, whose sweetness and floral notes transport us to that moment when the fruit is opened.

Discover the recipe in so good.. magazine 34

Shiso leaf

This cake is designed to capture freshness and lightness. Inspired by detox smoothies and with an innovative twist, Daví decided to bring this refreshing idea from the world of restaurant desserts to the world of pastry. The star ingredient is shiso, an aromatic herb of Japanese origin known for its herbaceous and minty notes, which gives the dessert a unique freshness. “To complement it, I have incorporated vegetable ingredients such as cucumber and green apple, two fresh elements that intertwine perfectly to create a refreshing and light base”.

Continuing with the green apple theme, he has added a subtle touch of apple cider pomace, which adds a delicate and sophisticated alcoholic dimension. This, together with sweeter, warmer ingredients such as almonds and white chocolate, creates a harmonious contrast.

Discover the recipe in so good.. magazine 34

What does Albert Daví’s decoration technique consist of?

It consists of arranging thin acetate sheets in the shapes that make up these three decorations. Spread tempered chocolate onto these sheets so that they are 1 or 2 mm thick. When it begins to crystallize, i.e. when it loses its shine and takes on a more matte tone, lift the acetate with the chocolate and place on parchment paper. Leave for another five minutes to harden and remove the acetate. This system makes it relatively easy to serialize and produce several decorations at once with very detailed results, such as the little holes, which would be very difficult to achieve using only a paring knife.

Next, in the case of Cocoa 365, you have to spray and finish the effects on each sheet. For the base, run a paint roller with chocolate and sprinkle with cocoa nibs before spraying with black cocoa butter. In the case of Sisho leaf, spray from lighter green to darker green to finish the effects on each sheet.