Creamy delicious chocolate letters and chocolate tufts.

Ingredients

What you'll need

  • 100 grams of Butter*
  • 250 grams of White, Milk or Dark Chocolate

 

  • 100 grams of White, Milk or Dark Chocolate

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • 1 or more (Disposable) Piping bag(s)
  • Piping Tip
  • Optional: Chocolate Letter Box

Method

Method

  1. Whip up butter until light and fluffy.
  2. Melt the bigger amount of chocolate.
  3. Once melted add the smaller amount of chocolate, stir through and wait for all of it to have melted.
  4. Let the melted chocolate cool to 30 degrees Celsius.
  5. Mix together butter and melted chocolate.
  6. Put the mixture in a pipingbag and pipe chocolate letters or chocolate tufts.
  7. Refrigerate until set.

TIP: If you add the chocolate at a higher temperature the mixture will be too runny, but if you place the mixture in the refrigerator for a little while it will firm up again.

Yummy and simple to make marshmallow easter eggs.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Ingredients

  • 15 grams of Micro Marshmallows
  • 100 grams of White Chocolate

*1 Batch makes 2 cake layers, I made 1½ batches which I cut into three layers.
**You'll need a lot less, but it'll be hard to dip the skewers in or melt if you use less.

Instead of using coloured chocolate or candy melts you could mix white chocolate with food colouring powder.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • (Disposable) Piping bag
  • Egg Chocolate Mould*


*My mould is from Chocolate World, if yours is bigger or smaller you might need more or less ingredients.

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Method

  1. Melt the chocolate, either au bain-marie or in the microwave.
  2. Put the melted chocolate into a (disposable) piping bag.
  3. Add a little melted chocolate into the cavities.
  4. Add about five micro marshmallows to each cavity and press down well.
  5. Cover with more melted chocolate.
  6. Tap mould on the counter several times.
  7. Let the chocolate set in the refrigerator.
  8. Remove the chocolates from the mould.
  9. Glue two halfs together by heating a pan and slightly melting a little off of each half, then pressing them together. NOTE: Or use some extra melted chocolate.
  10. Let the chocolate harden again.

 

Chocolate peanut clusters are one of my many addictions when it comes to chocolate. They are delicious snacks or gifts.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 200 grams of Peanuts
  • 200 grams of Chocolate (dark, white or milk)

Tools

What you'll need

  • 2 (Small) Spoons
  • Heat Proof Bowl
  • Silicone Spatula
  • Cutting Board
  • Baking Paper
  • Optional: Small Boiling Pot*

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

Method

  1. Cover your cutting board in baking paper.
  2. Break your chocolate into small pieces, place it into the heat proof bowl.
  3. Melt your chocolate in the microwave or au bain-marie*.
  4. Add the peanuts and stir them through well.
  5. Use two small spoons to form the chocolate peanut clusters on your cutting board. 
  6. Place in the refrigerator to set.
  7. Remove them from the cutting board and place them into a serving dish, a sandwich bag or bowl. NOTE: A nice way to present them is in a piping bag, tie a ribbon around the end to close off the bag.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Adorable, edible Minnie or Mickey Mouse ears and bowties. Add them to cupcakes, cakerolls or any other dessert you'd like!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Ingredients

  • 100 grams of Dark Chocolate*
  • 50 grams of White Chocolate*
  • Red or Pink Food Colouring, powder or oil based

*If you are going to store or use these at room temperature make sure it is tempered chocolate.

This recipe makes a total of 12 sets of ears and 12 bowties.

Tools

What you'll need

  • Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • Cutting Board(s), A4 Size
  • Acetate Sheets
  • (Disposable) Piping bag(s)
  • Optional: 1 Small Piping nozzle, Wilton tip 2*
  • Optional: Small Boiling Pot**

*The opening of the nozzle should be a little smaller than the thickness of the lines on the template.
**Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

  1. Cut template into three strips, place on a cutting board and tape it down.
  2. Cut acetate strips that will cover the strips of template and fold in half.
  3. Line up the fold with the line in the middle of the template and tape the acetate to the cutting board.
  4. Break your dark chocolate into small pieces, place into a heat proof bowl.
  5. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  6. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  7. Place in the middle of the 'ears' on the template and pipe until the circle is big enough, don't forget to add the 'pricker' part.
  8. When you're done put the cutting board(s) in the refrigerator until the chocolate has fully hardened.
  9. Repeat steps 4 through 6 for the white chocolate and pipe the dots of the bowties.
  10. Refrigerate until the chocolate has hardened again.
  11. Colour the leftover white chocolate pink or red and pipe the bowties.
  12. Refrigerate until the chocolate has hardened again.
  13. Once the chocolate has hardened, carefully remove the chocolate Minnie or Mickey Mouse ears and bowties from the cutting boards and use as you'd like.

Au Bain-Marie Method

  1. Cut template into three strips, place on a cutting board and tape it down.
  2. Cut acetate strips that will cover the strips of template and fold in half.
  3. Line up the fold with the line in the middle of the template and tape the acetate to the cutting board.
  4. Break your dark chocolate into small pieces, place into a heat proof bowl.
  5. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
  6. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  7. Place in the middle of the 'ears' on the template and pipe until the circle is big enough, don't forget to add the 'pricker' part.
  8. When you're done put the cutting board(s) in the refrigerator until the chocolate has fully hardened.
  9. Repeat steps 4 through 6 for the white chocolate and pipe the dots of the bowties.
  10. Refrigerate until the chocolate has hardened again.
  11. Colour the leftover white chocolate pink or red and pipe the bowties.
  12. Refrigerate until the chocolate has hardened again.
  13. Once the chocolate has hardened, carefully remove the chocolate Minnie or Mickey Mouse ears and bowties from the cutting boards and use as you'd like.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

 

Used in

Used in the Following Recipes:

A cute and pretty edible decoration to put on top of cupcakes, desserts or really any kind of treat you'd like.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Ingredients

  • Dark, Milk or White Chocolate*
  • Optional: Food Colouring, powder or oil based

*If you are going to store or use these at room temperature make sure it is tempered chocolate.

Tools

What you'll need

  • Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • Cutting Board(s), A4 Size
  • Acetate*
  • (Disposable) Piping bag(s)
  • Optional: 1 Small Piping nozzle, Wilton tip 2**
  • Optional: Small Boiling Pot***

*Make sure you have sheets so you can cut them into the right size yourself.
**The opening of the nozzle should be a little smaller than the thickness of the lines on the template.
***Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

  1. Cut template into three strips, place on a cutting board and tape it down.
  2. Cut acetate strips that will cover the strips of template and fold in half.
  3. Line up the fold with the line in the middle of the template and tape the acetate to the cutting board.
  4. Break your chocolate into small pieces, place into a heat proof bowl.
  5. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  6. Put the chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  7. Trace the outline of the design with the melted chocolate, piping it slowly.
  8. When you're done put the cutting board(s) in the refrigerator until the chocolate has fully hardened.
  9. Once the chocolate has hardened, carefully remove the chocolate butterflies from the cutting boards and use as you'd like.

Au Bain-Marie Method

  1. Cut template into three strips, place on a cutting board and tape it down.
  2. Cut acetate strips that will cover the strips of template and fold in half.
  3. Line up the fold with the line in the middle of the template and tape the acetate to the cutting board.
  4. Break your chocolate into small pieces, place into a heat proof bowl.
  5. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
  6. Put the chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  7. Trace the outline of the design with the melted chocolate, piping it slowly.
  8. When you're done put the cutting board(s) in the refrigerator until the chocolate has fully hardened.
  9. Once the chocolate has hardened, carefully remove the chocolate butterflies from the cutting boards and use as you'd like.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Used in

Used in the Following Recipes:

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