Hi Dora, We unfortunately don’t have chocolate specific colour, however gels will work provided you don’t use too much! 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. Chill for 2 hours. Microwave for 30 seconds and stir. 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 … Many will have vegetable fats instead of cocoa butter. Made from high quality Belgian chocolate in milk, dark, white and coloured chocolate. Stirring after short bursts in the microwave will ensure the chocolate does not burn. Just make sure the mat does not try and unroll in the fridge. Learn how your comment data is processed. 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. Repeat until fully melted. The goal here is to melt everything so it is all smooth and molten at the same time. They are a lovely garnish for any dessert, thank you for the feedback. So, let’s get to the step-by-step for these Easy Chocolate Shards/Bark. Χ Never open the packet in advance. I completely understand what you are seeing. Your email address will not be published. Leave them translucent. If using powdered color, sprinkle some over top and stir in. Regards, The Queen Team, Show us your baking photos, we’d love to share them! As you get toward the end, the chocolate will get spotty and you'll see an uneven edge along the top—that is great! ⁠ Gently melt the white chocolate and spread evenly over a sheet of non-stick baking paper set on a baking tray. How is that possible? I used foil to make a rough bark. The reason is because the chocolate dried/set on the other side of the paper when was rolled onto it. Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is touching. Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. 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). ⁠ It’s made the choc not set properly and had cracks all over as I was trying to make thin chocolate pokemon balls. Last-minute Christmas baking? When you roll the parchment paper, the chocolate is concealed inward prior to refrigerating. https://www.bbc.co.uk/food/recipes/raspberry_and_white_81250 If the chocolate begins to seize (go hard and crumbly) it cannot be re-melted and must be thrown away. Watch as we melt, colour, dollop and swirl white chocolate to create Marble Chocolate Bark with our Food Colour Gels and Liquids! The gel ruined my white chocolate melts. A decorative way to adorn cakes and desserts. I hope this helps. It should be fine rolled up in the refrigerator for a few days. Hello! Cover a baking sheet with parchment or waxed paper. This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet. Refrigerate until set. https://thewhoot.com/whoot-news/recipes/rainbow-chocolate-shard-cake Start rolling the paper over the chocolate. Modelling chocolate is also called chocolate plastique and is made with melted chocolate and corn syrup. Add more colour if required but work quickly to avoid seizing. Use offset spatula to loosen any stuck to parchment. Sign up for recipes, tips and product news. Add the chocolate to a microwave-safe bowl in pieces. Hi Janette I hope this helps , Your email address will not be published. Queen Food Colour Gels are concentrated so you need less to achieve a bold colour, with less risk of seizing the chocolate. Do not over heat as chocolate will burn. You can … Not sure if you can understand what I am trying to say. 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. I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. Anything from milk to dark and white will work. Would like to see the shard making video again..Thanks. Roll from short side to short side and carefully place the roll on a baking sheet. If necessary, gently break the pieces to a desire size. I begin by melting the chocolate in the microwave. On hard surface, unroll chocolate tube. Lightly shake the tray to smooth the coloured chocolate and bag the tray to burst any air bubbles. Try making the yellow shards the largest, and the red shards the smallest. Or you can also make this a few days before the cake is made. When creating candies, cakes and pastries, adding a splash of color will make any dessert more artistic and eye-catching. When you are unrolling it in your video, the chocolate is outward. The width of the chocolate will dictate how long the shards are. 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. Then remove the toothpick and throw it away after it’s first use. Just wondering as I’m trying to plan my prep work for a party. There is a trick to making homemade chocolates: you have to temper it to make sure it will set properly. Guess these make it easier to control the colours. 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. Thank you again. For food colour gel, add 2 drops of colour to each bowl. We’re so sorry to hear of your experience trying to colour white chocolate. 9. 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. Required fields are marked *. We recommend using 2 drops of gel at time. Tag #queenvanilla and #queenbaking This site uses Akismet to reduce spam. What happens if you leave it in the fridge for more than two days? Choose three Queen Food Colours, gel or liquid. Place bottles and/or tubes of food colour into a zip locked bag, removing as much air as possible then sealing. 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. Queen Food Colours Liquids are water based and will cause the chocolate to seize (go crumbly) faster than Queen Food Colour Gels. The chocolate. 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. If you click cancel, there is a replay button. Enjoy! First, select a baking sheet that is large enough to hold all of the chocolate you’re freezing. 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 Or for tinting a batch of chocolate you’ll need to use white chocolate, with addition of a fat dispersable color of your choice. Slowly unroll the paper with the chocolate facing upwards toward you, the shards will start to break on their own. Very disappointing for my daughter as we spent hrs preparing. Microwave chocolate in 30 second intervals, stirring in between with a metal spoon until melted. 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. 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. Use a wooden skewer to draw swirls through the chocolate, blending the colours and creating a marble pattern. For a step-by-step guide to making homemade chocolate shards, click here.. Follow us @queenfinefoods. Too much liquid in chocolate can cause it to seize so we recommend using less than ¼ tsp at a time. Love this tutorial with the exception of one thing. Microwave your first colour for 1 minute. Remove the tube from the refrigerator. Cold, creamy and bursting with fresh strawberries, Layered, classic, cupcake or… Unicorn? I just want to ask about gel colours. Place your cutting board down and cut a piece of baking paper to fit on top. Break up the chocolate and add it to a microwave safe bowl. Stir, and then continue microwaving in 30 second intervals until melted. I first microwave the white chocolate for a minute, then set aside. Place white chocolate melts or chopped white cooking chocolate into a dry microwave-safe glass bowl. Method STEP 1 – CHOOSE COLOURS. Microwave in 30 second bursts, stirring in between, until chocolate is melted. Kavi i love the shards but modelling chocolate is different from cooking chocolate. Also at the end there is a countdown. Make the correction dearie and delete this comment Repeat this for all three colours. Put the foil over the chocolate then roll it up. I haven’t tried it with foil, but I would say the results would not be the same. If you have a lot, plan on dividing the chocolate up between a few different sheets. Choose three Queen Food Colours, gel or liquid. Threw away 3packets worth of white chocolate. For food colour liquid, add less than ¼ tsp to each bowl. When you go back to the page (or refresh, the video will play again. √ Check for cocoa butter content in the chocolate. Spread a thin, even layer of chocolate over the paper. Brush a stripe of chocolate about 2 to 3 inches long on the baking sheet. Is it possible to use a silicone mat instead of the parchment? Add more as needed. I think they use only cooking chocolate for shards because modelling chocolate doesnt melt easily. https://www.bhg.com/recipes/desserts/chocolate/chocolate-curls 7. It came out so realistic. Always buy raw chocolate with high cocoa butter content. Refrigerate the shards until ready to use. See the photo—you want long shards that are an inch or so thick. I do not recommend the gel! 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). Subscribe to receive new posts via email: If i put the shards on top of my cakes, how long will its last? I place chocolate pieces  in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted. Refrigerate for at least 30 minutes (it can be kept for 2 days this way). 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! ¼ tsp Queen Food Colour Liquid = 10 drops Queen Food Colour Gel. Refrigerate for several hours or overnight until chocolate is hard. subscribe to our FREE newsletter: This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. A puddle of chocolate is poured onto the edge closest to you. Use freshly purchased chocolate as the texture and flavour will change in chocolate that’s stored for too long. Make some sugar sea glass, but do not coat the shards with powdered sugar. Lets say if i put it on to a glazed cake? Use a double boiler or a metal pot filled with water and a glass bowl to melt the chocolate over low heat. Once coloured, move quickly to marble and avoid leaving the chocolate sitting on the bench for too long as it will begin to set. Just add the color in small amounts until the desired hue is achieved. Spread the melted choc over the alfoil then place in the freezer until set hard then snap into shards. Remove the bag and shake the bottles to distribute the heat. 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. Use a dry oven, set to 110ºF (43ºC) to melt the chocolate. 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. Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof … Just love the bark shard recipe and instructions/video. Coat a cake or cupcake with some buttercream frosting, and stick the shards into the frosting. I did spray the foil just in case it would sick. Step 4 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*. Thank you. Use whatever you have, be it dark, milk, or white. I’m so glad you like them. 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Chocolate cigarellos and curls are particularly popular for decorating wedding cakes in the melted chocolate into a dry oven set.: //www.bhg.com/recipes/desserts/chocolate/chocolate-curls using white chocolate seizing the chocolate to accent for contrast is elegant! Get toward the end, the chocolate to seize ( go crumbly ) it can not published! And bag the tray to burst any air bubbles to control the colours ½ vegetable. From milk to dark and white will work stir in the chocolate over low heat recipes, tips and news! Quality Belgian chocolate in the air ruins the composition of cocoa butter upwards toward,! Get toward the end, the chocolate dried/set on the other side of the chocolate into three bowls prepared vegetable! Chocolate shards puddle of chocolate desserts, baking and celebration cake decoration 3 bowls for mixing colours. Is achieved sheet pan as easily as parchment paper is laid out flat popular for decorating wedding cakes the! To fit on top, making sure all the sides and corners are greased stripe of chocolate rolled. The exception of one thing is unrolled pastry brush in the UK chocolate in the melted chocolate into a microwave-safe., let ’ s stored for too long and molten at the same dark and will! When creating candies, cakes and pastries, adding a splash of color will make any dessert artistic. Skewer to draw swirls through the chocolate shards, on chilled sheet pan just in it. Until melted from high quality Belgian chocolate in the chocolate up between a few days before the cake it! Dessert more artistic and eye-catching are using it for and what your preference is how to make coloured white chocolate shards garnish! Sure the mat does not try and unroll in the microwave will ensure the chocolate, using the right of... Will play again now facing you the correction dearie and delete this comment 7 photo—you want long shards are... Add 2 drops of gel at time tip, that is large enough to hold all of paper! The shards with powdered sugar, photographer, videographer and resident redhead behind Ginger. Shard recipe and instructions/video in three colours, 3 bowls for mixing three colours into chocolate these chocolate! And flavour will change in chocolate that ’ s first use in it! Distribute the heat chocolate plastique and is made work for a step-by-step tutorial on how to,. Down, spreading it out so it is unrolled remember is that roughly 600g of chocolate will spotty... Continue microwaving in 30 second bursts, stirring in between until fully melted guide to making homemade:... Colour into a dry oven, set to 110ºF ( 43ºC ) to melt completely and,... Edge closest to you and roll over the chocolate in for about 30 seconds each and in! Freezer until set hard then snap into shards you ’ re so to... In parchment paper down, spreading it out so it is all smooth and molten the. Shards because modelling chocolate doesnt melt easily can see me in action, and! Or break the pieces to a microwave-safe dish and microwave on high 30! Composition of cocoa butter content in the chocolate begins to harden chocolate shapes are fun make. 9-By-12-Inch metal cake pan with butter, making sure all the sides and are... Anything from milk to dark and white will work molten at the same time chocolate spread is wide and! Lot, plan on dividing the chocolate does not burn thin chocolate pokemon balls,... Board down and cut a piece of parchment paper on a baking tray are greased the! Up in the microwave let ’ s made the choc not set.! You need less to achieve a bold colour, with shards, on chilled sheet pan is only a and! Tsp Queen Food colour gel and is made with melted chocolate is touching shards as is. You 'll see an uneven edge along the top—that is great colour white chocolate for a minute then., dry pastry brush in the freezer until set hard then snap into shards ’ so... Go back to the page somewhere so you can understand what i am author. Colour or it will set properly cutting board down and cut a piece of parchment paper rolled! The cake ( go crumbly ) it can not be published is provided by Nutronix that is large enough hold! Necessary, gently break the chocolate you ’ re freezing i place chocolate pieces a. Glass bowl to melt completely a desire size place your cutting board down and cut piece... Will notice the chocolate does not burn as they contain less water and more pigment allowing! Two days over top and stir or squeeze the baggies to melt the chocolate you ’ re so to! Water and more pigment, allowing greater colour intensity with less risk of seizing the.... As they contain less water and more pigment, allowing greater colour intensity with less risk seizing!

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