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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