My friend Olivia from Liv for Cake,  decorated her Black Forest Cake with dark chocolate shards and also made stunning red and white ones emulating candy canes for her White Chocolate Candy Cane Cake, very festive for Christmas. Chocolate will be broken into shards as it is unrolled. Spread the chocolate to a fine, even layer. Melted chocolate is rolled in parchment paper, rolled and set. Leave them translucent. They came out perfect, made some small and large, just perfect. Use a double boiler or a metal pot filled with water and a glass bowl to melt the chocolate over low heat. Break up the chocolate and add it to a microwave safe bowl. Very nice tutorial. I just noticed the small bottles of colour. The width of the chocolate will dictate how long the shards are. https://www.bhg.com/recipes/desserts/chocolate/chocolate-curls Brush a stripe of chocolate about 2 to 3 inches long on the baking sheet. Place three dry bowls on the bench and add ½ tsp vegetable oil to each bowl. ⁠ A decorative way to adorn cakes and desserts. I made a batch of blue and a batch red with the melts. Remove the bag and shake the bottles to distribute the heat. Tag #queenvanilla and #queenbaking Hi Dora, We unfortunately don’t have chocolate specific colour, however gels will work provided you don’t use too much! Chocolate cigarellos and curls are particularly popular for decorating wedding cakes in the UK. I hope this helps , Your email address will not be published. Love this tutorial with the exception of one thing. Work quickly to create the pattern before the chocolate begins to harden. If you click cancel, there is a replay button. Repeat this for all three colours. 8. I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. I completely understand what you are seeing. 9. https://www.bbc.co.uk/food/recipes/raspberry_and_white_81250 Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof … Use whatever you have, be it dark, milk, or white. Regards, The Queen Team, Show us your baking photos, we’d love to share them! When you go back to the page (or refresh, the video will play again. Moisture in the air ruins the composition of cocoa butter. Mix to combine oil and food colour. Make the correction dearie and delete this comment Making sure that only paper touches the chocolate, no chocolate to chocolate or it will stick together and fail. Add more colour if required but work quickly to avoid seizing. The gel ruined my white chocolate melts. If you have a lot, plan on dividing the chocolate up between a few different sheets. On hard surface, unroll chocolate tube. If using candy coloring that comes in a jar, insert a toothpick into the coloring then insert that toothpick into your jar of white chocolate and stir. Thank you . Microwave your first colour for 1 minute. I place chocolate pieces  in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted. For food colour liquid, add less than ¼ tsp to each bowl. Many will have vegetable fats instead of cocoa butter. ¼ tsp Queen Food Colour Liquid = 10 drops Queen Food Colour Gel. While we. Ivoire is 34% cocoa butter, which is higher than many other white chocolates, but I don’t see any reason why this technique shouldn’t work with one with a lower cocoa butter content*. Place white chocolate melts or chopped white cooking chocolate into a dry microwave-safe glass bowl. Or for tinting a batch of chocolate you’ll need to use white chocolate, with addition of a fat dispersable color of your choice. Refrigerate for several hours or overnight until chocolate is hard. What happens if you leave it in the fridge for more than two days? When you are unrolling it in your video, the chocolate is outward. Threw away 3packets worth of white chocolate. Stir, and then continue microwaving in 30 second intervals until melted. Gently melt the white chocolate and spread evenly over a sheet of non-stick baking paper set on a baking tray. Is any kind o gel colour or it is a specific colour with cocoa butter special for chocolate? It should be fine rolled up in the refrigerator for a few days. Repeat until fully melted. When creating candies, cakes and pastries, adding a splash of color will make any dessert more artistic and eye-catching. Place bottles and/or tubes of food colour into a zip locked bag, removing as much air as possible then sealing. Here. Divide melted chocolate into three bowls prepared with vegetable oil and colour and mix with a metal teaspoon to combine. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Always buy raw chocolate with high cocoa butter content. How is that possible? Enjoy! Χ Don’t add anything into raw white chocolate, because it already contains milk powder, sugar and other necessary ingredients. Don’t miss a recipe! A simple method taught in cooking class, but rudimentary and I was looking for something more realistic and the shards add a dramatic 3-D effect. Chocolate Shards (pictured below on top of choc pavlova) This one is the easiest of decorations and adds impressive height to desserts and cakes. Place your cutting board down and cut a piece of baking paper to fit on top. I first microwave the white chocolate for a minute, then set aside. Thank you for sharing your tip, that is very helpful. Would like to see the shard making video again..Thanks. Hopefully this helps a bit more for next time, but we do find candy melts easier to melt and colour and they’re less sensitive to the elements described above. I used foil to make a rough bark. Refrigerate the shards until ready to use. Microwave for 30 seconds and stir. Use a wooden skewer to draw swirls through the chocolate, blending the colours and creating a marble pattern. You don’t need a recipe, or even to measure any ingredients, to make gorgeous chocolate bark – it’s about getting creative and using your favourite flavours and textures. Refrigerate for at least 30 minutes (it can be kept for 2 days this way). Very disappointing for my daughter as we spent hrs preparing. Use a dry oven, set to 110ºF (43ºC) to melt the chocolate. We generally recommend our colour gels as they contain less water and more pigment, allowing greater colour intensity with less risk of seizing. I haven’t tried it with foil, but I would say the results would not be the same. Loved it. Because of the temperamental nature of chocolate, using the right kind of coloring is essential. We recommend using 2 drops of gel at time. Cover a baking sheet with parchment or waxed paper. I’m so glad you like them. Modelling chocolate is also called chocolate plastique and is made with melted chocolate and corn syrup. Is it possible to use a silicone mat instead of the parchment? 7. Hope to see your reply . STEP 2 – WARM COLOURS. A puddle of chocolate is poured onto the edge closest to you. Cold, creamy and bursting with fresh strawberries, Layered, classic, cupcake or… Unicorn? Are you asking if they will they melt? Submerge the bag in a bowl of warm water for 10 minutes. Chocolate can also seize if the food colouring is a different temperature to the chocolate so this method ensures the colour is a similar temperature to melted chocolate. They will not at room temperature (if it’s not too hot) they should last as long as the cake. If only a few chunks of hard chocolate remain, stir well to use the heat from the existing melted chocolate to melt the last few chunks (and avoid burning if microwaved again). Cover a baking sheet with parchment paper. The reason is because the chocolate dried/set on the other side of the paper when was rolled onto it. Made from high quality Belgian chocolate in milk, dark, white and coloured chocolate. Subscribe to receive new posts via email: If i put the shards on top of my cakes, how long will its last? Use offset spatula to loosen any stuck to parchment. You can … First, select a baking sheet that is large enough to hold all of the chocolate you’re freezing. I begin by melting the chocolate in the microwave. We’ll give you all the tips you need, and after a bit of practice, you’ll be creating the marble patterns of your dreams. Add the chocolate to a microwave-safe bowl in pieces. Also at the end there is a countdown. If necessary, gently break the pieces to a desire size. It’s made the choc not set properly and had cracks all over as I was trying to make thin chocolate pokemon balls. Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Make some sugar sea glass, but do not coat the shards with powdered sugar. These chocolate shards came about when I was coming up with the recipe for my Christmas Yule Log ( < click on the text for the recipe). You will need to make a separate batch of candy for each color. Sign up for recipes, tips and product news. Choose three Queen Food Colours, gel or liquid. Always use a metal spoon and never a wooden spoon or rubber spatula – wood or rubber utensils may contain moisture which may make the chocolate seize. Spread a thin, even layer of chocolate over the paper. Queen Food Colours Liquids are water based and will cause the chocolate to seize (go crumbly) faster than Queen Food Colour Gels. Queen Food Colour Gels are concentrated so you need less to achieve a bold colour, with less risk of seizing the chocolate. You will notice the chocolate is now facing you . https://thewhoot.com/whoot-news/recipes/rainbow-chocolate-shard-cake The shards will be as long as the chocolate spread is wide. Of course, be sure to use real white chocolate, and stay away from those silly imposters that deceptively call themselves “white coating” or something like that. Anything from milk to dark and white will work. Our baking team have advised that the cracks may be due to a few things: How long the cooking chocolate has been on shelf, its exposure to sunlight and air as well as any fluctuations in temperature once melted. Choose three Queen Food Colours, gel or liquid. Follow us @queenfinefoods. As you get toward the end, the chocolate will get spotty and you'll see an uneven edge along the top—that is great! Then remove the toothpick and throw it away after it’s first use. 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