Recipe: One Piece Chocolates

Great for decorating cupcakes, cookies or just as chocolates, these One Piece chocolates are tasty and nice to look at either way.

This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.

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

Ingredients

Black or Dark Chocolate

  • 80 grams of Dark or Milk Chocolate
  • Optional: Black Food Colouring, powder or oil based

Yellow Chocolate

  • 100 grams of White Chocolate
  • Yellow Food Colouring, powder or oil based

White & Red Chocolate

  • 50 grams of White Chocolate
  • Red Food Colouring, powder or oil based
  • Optional: White Food Colouring, powder or oil based

Blue Chocolate

  • 40 grams of White Chocolate
  • Blue Food Colouring, powder or oil based

Tools

What you'll need

  • Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • Small or Barbecue Skewers
  • 2 Cutting Boards, A4 Size
  • Baking Paper or Acetate*
  • 5 (Disposable) Piping bag
  • Optional: 1 Small Piping nozzle, Wilton tip 1**
  • Optional: Small Boiling Pot***

*The acetate should be at least 8 centimetres high.
**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. Put each template on a cutting board and tape it down. Cover it with baking paper or acetate and tape this down at the back of the cutting board.
  2. Break your dark chocolate into small pieces, place it into the heat proof bowl.
  3. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  4. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  5. Trace the outline of the design with the melted dark chocolate, piping it slowly.
  6. Once you're done put the cutting boards in the refrigerator until the chocolate has fully hardened.
  7. Repeat steps 1 through 4 for the colour you want to fill in next. You need very little red chocolate, so fill up the white parts and then colour the remaining white chocolate meant for red and white chocolate.
  8. Fill in the parts with the right colours, use a skewer to spread it out well.
  9. Refrigerate in between each colour.
  10. Once all the colour has been filled in and hardened, carefully remove the chocolate from the cutting boards and use as you'd like.

Au Bain-Marie Method

  1. Put each template on a cutting board and tape it down. Cover it with baking paper or acetate and tape this down at the back of the cutting board.
  2. Break your chocolate into small pieces, place it into the heat proof bowl.
  3. 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.
  4. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  5. Trace the outline of the design with the melted dark chocolate, piping it slowly.
  6. Once you're done put the cutting boards in the refrigerator until the chocolate has fully hardened.
  7. Repeat steps 1 through 4 for the colour you want to fill in next. You need very little red chocolate, so fill up the white parts and then colour the remaining white chocolate meant for red and white chocolate.
  8. Fill in the parts with the right colours, use a skewer to spread it out well.
  9. Refrigerate in between each colour.
  10. Once all the colour has been filled in and hardened, carefully remove the chocolate 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.

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