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. Repeat until fully melted. 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. You will need to make a separate batch of candy for each color. Making the shards: Melt (and temper*) 80g milk chocolate in a double boiler Pour the milk chocolate onto the wax paper, spread the chocolate evenly, go over the border of the rectangle slightly so that the edges can be trimmed neatly Allow to set for 10-15 mins Gently melt the white chocolate and spread evenly over a sheet of non-stick baking paper set on a baking tray. Tag #queenvanilla and #queenbaking Is any kind o gel colour or it is a specific colour with cocoa butter special for chocolate? 4 ounces (113 grams) dark, milk or white chocolate. I just noticed the small bottles of colour. Remove the bag and shake the bottles to distribute the heat. There is a video tutorial floating around the page somewhere so you can see me in action. Sign up for recipes, tips and product news. Threw away 3packets worth of white chocolate. Queen Food Colour Gel or Liquid in three colours, 3 bowls for mixing three colours into chocolate. Choose three Queen Food Colours, gel or liquid. Chocolate cigarellos and curls are particularly popular for decorating wedding cakes in the UK. 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. Submerge the bag in a bowl of warm water for 10 minutes. Leave them translucent. Very disappointing for my daughter as we spent hrs preparing. Stir, and then continue microwaving in 30 second intervals until melted. https://thewhoot.com/whoot-news/recipes/rainbow-chocolate-shard-cake It came out so realistic. Try making the yellow shards the largest, and the red shards the smallest. Hope to see your reply . The gel ruined my white chocolate melts. Last-minute Christmas baking? 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. Place three dry bowls on the bench and add ½ tsp vegetable oil to each bowl. Add the chocolate to a microwave-safe bowl in pieces. We'll cover three methods: the quick and easy way -- melting your chocolate in the microwave, tempering your chocolate over a double boiler and placing it into molds or cookie cutters, and melting it … Microwave for 30 seconds and stir. Buy chocolate cigarellos and curls for all types of chocolate desserts, baking and celebration cake decoration. Choose three Queen Food Colours, gel or liquid. Start rolling the paper over the chocolate. Thank you. Chill for 2 hours. They are a lovely garnish for any dessert, thank you for the feedback. https://www.bhg.com/recipes/desserts/chocolate/chocolate-curls Because of the temperamental nature of chocolate, using the right kind of coloring is essential. For food colour liquid, add less than ¼ tsp to each bowl. Place white chocolate melts or chopped white cooking chocolate into a dry microwave-safe glass bowl. When you go back to the page (or refresh, the video will play again. Make some sugar sea glass, but do not coat the shards with powdered sugar. If you click cancel, there is a replay button. 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. It should be fine rolled up in the refrigerator for a few days. Here. https://www.bbc.co.uk/food/recipes/raspberry_and_white_81250 Regards, The Queen Team, Show us your baking photos, we’d love to share them! 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). Working quickly, use a metal teaspoon to spoon six dollops of each coloured chocolate onto a baking tray. ¼ tsp Queen Food Colour Liquid = 10 drops Queen Food Colour Gel. Put the foil over the chocolate then roll it up. I have not tried this method with a silicone mat, but I don’t see why it should not work. I used foil to make a rough bark. I haven’t tried it with foil, but I would say the results would not be the same. Hi Janette Chocolate shapes are fun to make, look great, and are delicious. Crispy merin, Is it really Christmas without a batch of festivel, This Christmas show-stopper is one of our new favo, This Italian-Aussie fusion layers whipped mascarpo, Enjoy a little sprinkle of “snow” in our tradi, This Christmas, Eggnog cake is for everyone! I completely understand what you are seeing. Is it possible to use a silicone mat instead of the parchment? Unroll the tube in one quick motion to create the chocolate shards. Stirring after short bursts in the microwave will ensure the chocolate does not burn. Remove top piece of parchment. Queen Food Colours Liquids are water based and will cause the chocolate to seize (go crumbly) faster than Queen Food Colour Gels. Always buy raw chocolate with high cocoa butter content. Use offset spatula to loosen any stuck to parchment. A piece of parchment paper is laid out flat. Slowly unroll the paper with the chocolate facing upwards toward you, the shards will start to break on their own. Love this tutorial with the exception of one thing. I place chocolate pieces in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted. Made from high quality Belgian chocolate in milk, dark, white and coloured chocolate. Cold, creamy and bursting with fresh strawberries, Layered, classic, cupcake or… Unicorn? Modelling chocolate is also called chocolate plastique and is made with melted chocolate and corn syrup. What happens if you leave it in the fridge for more than two days? This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet. 7. Once coloured, move quickly to marble and avoid leaving the chocolate sitting on the bench for too long as it will begin to set. Or you can also make this a few days before the cake is made. Cover a baking sheet with parchment or waxed paper. Use a wooden skewer to draw swirls through the chocolate, blending the colours and creating a marble pattern. They will not at room temperature (if it’s not too hot) they should last as long as the cake. Melt the chocolate. So, let’s get to the step-by-step for these Easy Chocolate Shards/Bark. If the chocolate begins to seize (go hard and crumbly) it cannot be re-melted and must be thrown away. Step 4 While we. STEP 2 – WARM COLOURS. Crinkled it up and put parchment on the bottom then spread out the chocolate. Watch as we melt, colour, dollop and swirl white chocolate to create Marble Chocolate Bark with our Food Colour Gels and Liquids! Χ Never open the packet in advance. If necessary, gently break the pieces to a desire size. subscribe to our FREE newsletter: This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. For food colour gel, add 2 drops of colour to each bowl. Making sure that only paper touches the chocolate, no chocolate to chocolate or it will stick together and fail. Thank you again. Are you asking if they will they melt? Once set, slice or break the chocolate into shards. Thank you for sharing your tip, that is very helpful. You may want to wrap it in well in plastic wrap as chocolate can sometimes discolor a little and get a white look to it when refrigerated. 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. Learn how your comment data is processed. Required fields are marked *. Refrigerate the shards until ready to use. We generally recommend our colour gels as they contain less water and more pigment, allowing greater colour intensity with less risk of seizing. Use a dry oven, set to 110ºF (43ºC) to melt the chocolate. Refrigerate for several hours or overnight until chocolate is hard. Subscribe to receive new posts via email: If i put the shards on top of my cakes, how long will its last? Roll from short side to short side and carefully place the roll on a baking sheet. Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is … Mix to combine oil and food colour. Add more colour if required but work quickly to avoid seizing. When creating candies, cakes and pastries, adding a splash of color will make any dessert more artistic and eye-catching. Just love the bark shard recipe and instructions/video. √ Check for cocoa butter content in the chocolate. Make the correction dearie and delete this comment Remove the tube from the refrigerator. On hard surface, unroll chocolate tube. A decorative way to adorn cakes and desserts. Dip a clean, dry pastry brush in the melted chocolate or coating. Place bottles and/or tubes of food colour into a zip locked bag, removing as much air as possible then sealing. Guess these make it easier to control the colours. 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). Then, lay a piece of parchment paper down, spreading it out so it’s flat against the sheet. Use freshly purchased chocolate as the texture and flavour will change in chocolate that’s stored for too long. If you have a lot, plan on dividing the chocolate up between a few different sheets. Place your cutting board down and cut a piece of baking paper to fit on top. How is that possible? Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. Chocolate can be melted in one of the following ways: Use a microwave, on medium power, in 10-second increments to melt the chocolate to a smooth consistency. Moisture in the air ruins the composition of cocoa butter. When you roll the parchment paper, the chocolate is concealed inward prior to refrigerating. Your email address will not be published. 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. Queen Food Colour Gels are concentrated so you need less to achieve a bold colour, with less risk of seizing the chocolate. Refrigerate for at least 30 minutes (it can be kept for 2 days this way). Hi Dora, We unfortunately don’t have chocolate specific colour, however gels will work provided you don’t use too much! I did spray the foil just in case it would sick. It depends on what you are using it for and what your preference is. I hope this helps. I hope this helps. I begin by melting the chocolate in the microwave. Loved it. For a step-by-step guide to making homemade chocolate shards, click here.. You will notice the chocolate is now facing you . Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is touching. Thank you . You can … As you get toward the end, the chocolate will get spotty and you'll see an uneven edge along the top—that is great! Coat a cake or cupcake with some buttercream frosting, and stick the shards into the frosting. The only thing to remember is that roughly 600g of chocolate will cover a large baking sheet. Work quickly to create the pattern before the chocolate begins to harden. It’s made the choc not set properly and had cracks all over as I was trying to make thin chocolate pokemon balls. Enjoy! This site uses Akismet to reduce spam. I first microwave the white chocolate for a minute, then set aside. Then remove the toothpick and throw it away after it’s first use. 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. Spread the chocolate to a fine, even layer. Method STEP 1 – CHOOSE COLOURS. Place a sheet of alfoil over a chopping board or back of cooking tray. The goal here is to melt everything so it is all smooth and molten at the same time. Spread the melted choc over the alfoil then place in the freezer until set hard then snap into shards. 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. While adding too much gel or liquid colour to white chocolate will make it seize and go crumbly (see tip above), the cracks you’ve described have never been encountered in our thorough product testing when we developed our gel food colour range. Refrigerate for at least 30 minutes, then unroll. Microwave chocolate in 30 second intervals, stirring in between with a metal spoon until melted. Just add the color in small amounts until the desired hue is achieved. In the past, to achieve the effect of bark on the log, I simply used a fork to draw lines in the chocolate covering the log. 8. They came out perfect, made some small and large, just perfect. Scatter the sprinkles and a 2 tsp of the freeze dried raspberries over the top of the chocolate and allow to sit at room temperature. Or for tinting a batch of chocolate you’ll need to use white chocolate, with addition of a fat dispersable color of your choice. 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. Not sure if you can understand what I am trying to say. I’m so glad you like them. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Chocolate Shards (pictured below on top of choc pavlova) This one is the easiest of decorations and adds impressive height to desserts and cakes. The shards will be as long as the chocolate spread is wide. Use a double boiler or a metal pot filled with water and a glass bowl to melt the chocolate over low heat. I hope this helps , Your email address will not be published. First, select a baking sheet that is large enough to hold all of the chocolate you’re freezing. Using white chocolate to accent for contrast is an elegant option. To learn how to melt chocolate please see the link below https://www.youtube.com/watch?v=V726JdY8FaY&t=3s Time to learn some coloured chocolate … Many will have vegetable fats instead of cocoa butter. The chocolate. Spread a thin, even layer of chocolate over the paper. Place parchment, with shards, on chilled sheet pan. 9. Kavi i love the shards but modelling chocolate is different from cooking chocolate. Red is one of the more challenging colors, as mixing the dye with white chocolate … Just wondering as I’m trying to plan my prep work for a party. Also at the end there is a countdown. Refrigerate until set. Add more as needed. Very nice tutorial. Don’t miss a recipe! The width of the chocolate will dictate how long the shards are. What happens is, the chocolate has now dried to the other side of the paper that is was spread on because the paper was rolled onto it. Anything from milk to dark and white will work. Chocolate will be broken into shards as it is unrolled. Just make sure the mat does not try and unroll in the fridge. Lets say if i put it on to a glazed cake? See the photo—you want long shards that are an inch or so thick. Microwave in 30 second bursts, stirring in between, until chocolate is melted. When you are unrolling it in your video, the chocolate is outward. If using powdered color, sprinkle some over top and stir in. We recommend using 2 drops of gel at time. Χ Don’t add anything into raw white chocolate, because it already contains milk powder, sugar and other necessary ingredients. Would like to see the shard making video again..Thanks. The reason is because the chocolate dried/set on the other side of the paper when was rolled onto it. Follow us @queenfinefoods. 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*. Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof … Break up the chocolate and add it to a microwave safe bowl. I do not recommend the gel! We’re so sorry to hear of your experience trying to colour white chocolate. I think they use only cooking chocolate for shards because modelling chocolate doesnt melt easily. Foil doesn’t roll as easily as parchment paper and it may be difficult to unroll with the chocolate. There is a trick to making homemade chocolates: you have to temper it to make sure it will set properly. Divide melted chocolate into three bowls prepared with vegetable oil and colour and mix with a metal teaspoon to combine. Hello! Use whatever you have, be it dark, milk, or white. If you make it, you will see how this happens. Too much liquid in chocolate can cause it to seize so we recommend using less than ¼ tsp at a time. A puddle of chocolate is poured onto the edge closest to you. Do not over heat as chocolate will burn. Melted chocolate is rolled in parchment paper, rolled and set. Lightly shake the tray to smooth the coloured chocolate and bag the tray to burst any air bubbles. I made a batch of blue and a batch red with the melts. Microwave your first colour for 1 minute. Lay a sheet of parchment paper on a flat surface. I just want to ask about gel colours. Repeat this for all three colours. Cover a baking sheet with parchment paper. 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