DIY Chocolate Decorations
By Andrea GearyPublished on October 3, 2022
Time
Total Time: 20 minutes
Yield
Makes 4 ounces
Ingredients
Before You Begin
Cut the chocolate into triangles when it has just turned matte but is not yet fully hardened. Luster dust is a fine, edible, iridescent powder that gives sweets a little extra finesse. It can be found at cake decorating shops or online. The chocolate decorations can be wrapped well and refrigerated for up to one week.
Instructions
- Invert rimmed baking sheet and top with sheet of parchment paper. Tape parchment to sheet. Microwave chopped chocolate in bowl at 50 percent power, stirring every 30 seconds, until melted but not much warmer than body temperature (check by holding bowl in palm of your hand), 2 to 3 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary.
- Spread chocolate thinly and evenly over prepared parchment to form rough 8 by 12-inch rectangle. Refrigerate until surface of chocolate just turns matte, 1 to 2 minutes. Using tip of sharp knife, cut half of chocolate into tall, slim triangles. Refrigerate until fully hardened, about 10 minutes. Brush triangles with luster dust, if using. Break remaining chocolate into 1-inch shards. Refrigerate until needed.
Time
Total Time: 20 minutesYield
Makes 4 ouncesIngredients
Ingredients
Ingredients
Why This Recipe Works
Our chocolate decorations add height and a touch of elegance to our Chocolate-Raspberry Trifle, but they can also be used on cakes or to adorn plated desserts. We started by melting 3 ounces of finely chopped chocolate, and then we stirred in an additional ounce of finely grated chocolate to seed the chocolate with beta crystals, the ones that give tempered chocolate its snappy texture and attractive sheen. We spread the chocolate thinly on a sheet of parchment and let it start to set up just slightly before cutting it into the desired shapes, as fully set chocolate is brittle and likely to crack when cut.
Before You Begin
Cut the chocolate into triangles when it has just turned matte but is not yet fully hardened. Luster dust is a fine, edible, iridescent powder that gives sweets a little extra finesse. It can be found at cake decorating shops or online. The chocolate decorations can be wrapped well and refrigerated for up to one week.
Instructions
- Invert rimmed baking sheet and top with sheet of parchment paper. Tape parchment to sheet. Microwave chopped chocolate in bowl at 50 percent power, stirring every 30 seconds, until melted but not much warmer than body temperature (check by holding bowl in palm of your hand), 2 to 3 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary.
- Spread chocolate thinly and evenly over prepared parchment to form rough 8 by 12-inch rectangle. Refrigerate until surface of chocolate just turns matte, 1 to 2 minutes. Using tip of sharp knife, cut half of chocolate into tall, slim triangles. Refrigerate until fully hardened, about 10 minutes. Brush triangles with luster dust, if using. Break remaining chocolate into 1-inch shards. Refrigerate until needed.
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