本书是《孔令海盘饰围边设计教程》系列之一，书中包含了盘饰围边设计的理论知识、巧克力盘饰围边的基本知识，巧克力在盘饰围边设计中的应用以及大量的巧克力盘饰围边设计图例。书中主要介绍了巧克力插件的选用、巧克力模具的选用和翻制，巧克力在盘饰围边设计中的应用。此外，还介绍了果冻和软糖粉在盘饰围边设计中的应用。（This is one of the "Kong Linghai Plate Lace and Borders Design Course" series and includes the theories of plate lace and borders design, as well as basics, application and large amount of image examples of chocolate plate lace and borders design. It focuses on how to choose and use chocolate accessories, how to choose, use and cast chocolate molds, as well as how to apply chocolate in the plate lace and borders design. It also touches on the application of jelly and soft candy powder in plate lace and borders design.）