I’m so proud of myself!
I’ve just thought up a ridiculously quick and simple way to make absolutely gorgeous cake toppers using two colors of chocolate.
So all I did was take melted Ghirardelli molding chocolate, put it on the surface of a Kaleidoscope Butterfly Mold, pull a flexible silicone spatula across it, let it cool, then add white chocolate on top of it! That’s IT!!!
I wasn’t even very careful about it, and where I ‘missed’, it created a very pretty marbled effect!
If it started to solidify, I’d just pop it into the microwave for a few seconds.
I am going to have so much fun with this technique!
I can’t wait to try to using tinted white chocolate in pink and red for Valentine’s Day – A Kaleidoscope Heart, No-Bake Backwards Cake with all the elements in a contrasting color, not just the hearts!
You could probably get a very pretty ‘stained glass’ look rather easily by using several colors.
You can also use regular chocolate, but be sure to temper it, so that it will solidify properly without graininess:
Finely chop chocolate or use chocolate chips. Melt two thirds of the chocolate in the microwave for thiry second intervals, stirring in between with a silicone spatula (don’t use wood, it can introduce moisture and cause your chocolate to ‘seize’). Keep the temperature below 120F. When chocolate has melted, add the remaining one third in three batches, stirring until smooth after each addition.
Using a pastry brush, paint the melted chocolate into your mold. Be sure to brush into the crevices, brushing out any trapped air bubbles.
Filed under: Uncategorized | Tagged: butterflies, candy making, choclate techniques, chocolate butterfly, chocolate making, holiday baking, holiday cakes, kids in the kitchen, quick tempering chocolate, romantic desserts, Valentine's Day, victorian | 5 Comments »