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You will notice the chocolate is now facing you . The only thing to remember is that roughly 600g of chocolate will cover a large baking sheet. ⁠ ¼ tsp Queen Food Colour Liquid = 10 drops Queen Food Colour Gel. This site uses Akismet to reduce spam. Place white chocolate melts or chopped white cooking chocolate into a dry microwave-safe glass bowl. Not sure if you can understand what I am trying to say. 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. We’re so sorry to hear of your experience trying to colour white chocolate. So, let’s get to the step-by-step for these Easy Chocolate Shards/Bark. Queen Food Colour Gels are concentrated so you need less to achieve a bold colour, with less risk of seizing the chocolate. Slowly unroll the paper with the chocolate facing upwards toward you, the shards will start to break on their own. 8. There is a trick to making homemade chocolates: you have to temper it to make sure it will set properly. Use whatever you have, be it dark, milk, or white. Is any kind o gel colour or it is a specific colour with cocoa butter special for chocolate? Once set, slice or break the chocolate into shards. Add more as needed. Chocolate Shards (pictured below on top of choc pavlova) This one is the easiest of decorations and adds impressive height to desserts and cakes. Choose three Queen Food Colours, gel or liquid. Just wondering as I’m trying to plan my prep work for a party. Always buy raw chocolate with high cocoa butter content. Are you asking if they will they melt? 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. Refrigerate until set. When creating candies, cakes and pastries, adding a splash of color will make any dessert more artistic and eye-catching. Making sure that only paper touches the chocolate, no chocolate to chocolate or it will stick together and fail. I hope this helps , Your email address will not be published. https://thewhoot.com/whoot-news/recipes/rainbow-chocolate-shard-cake Spread the melted choc over the alfoil then place in the freezer until set hard then snap into shards. Place a sheet of alfoil over a chopping board or back of cooking tray. Remove top piece of parchment. It depends on what you are using it for and what your preference is. I think they use only cooking chocolate for shards because modelling chocolate doesnt melt easily. Brush a stripe of chocolate about 2 to 3 inches long on the baking sheet. 9. Hi Dora, We unfortunately don’t have chocolate specific colour, however gels will work provided you don’t use too much! Anything from milk to dark and white will work. Place bottles and/or tubes of food colour into a zip locked bag, removing as much air as possible then sealing. Last-minute Christmas baking? Break up the chocolate and add it to a microwave safe bowl. Moisture in the air ruins the composition of cocoa butter. 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. Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is touching. 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. We generally recommend our colour gels as they contain less water and more pigment, allowing greater colour intensity with less risk of seizing. 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 … I haven’t tried it with foil, but I would say the results would not be the same. ⁠ The gel ruined my white chocolate melts. Spread the chocolate to a fine, even layer. Tag #queenvanilla and #queenbaking Just make sure the mat does not try and unroll in the fridge. The shards will be as long as the chocolate spread is wide. 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. Mix to combine oil and food colour. I did spray the foil just in case it would sick. Kavi i love the shards but modelling chocolate is different from cooking chocolate. Use a dry oven, set to 110ºF (43ºC) to melt the chocolate. 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. I place chocolate pieces  in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted. Or for tinting a batch of chocolate you’ll need to use white chocolate, with addition of a fat dispersable color of your choice. 4 ounces (113 grams) dark, milk or white chocolate. Lightly shake the tray to smooth the coloured chocolate and bag the tray to burst any air bubbles. I hope this helps. Try making the yellow shards the largest, and the red shards the smallest. Lay a sheet of parchment paper on a flat surface. Melt the chocolate. We recommend using 2 drops of gel at time. For food colour liquid, add less than ¼ tsp to each bowl. Thank you. When you go back to the page (or refresh, the video will play again. If using powdered color, sprinkle some over top and stir in. Because of the temperamental nature of chocolate, using the right kind of coloring is essential. I just want to ask about gel colours. Χ Don’t add anything into raw white chocolate, because it already contains milk powder, sugar and other necessary ingredients. For a step-by-step guide to making homemade chocolate shards, click here.. Coat a cake or cupcake with some buttercream frosting, and stick the shards into the frosting. Too much liquid in chocolate can cause it to seize so we recommend using less than ¼ tsp at a time. Thank you for sharing your tip, that is very helpful. 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 used foil to make a rough bark. subscribe to our FREE newsletter: This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. Then remove the toothpick and throw it away after it’s first use. Choose three Queen Food Colours, gel or liquid. Add more colour if required but work quickly to avoid seizing. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Microwave chocolate in 30 second intervals, stirring in between with a metal spoon until melted. Repeat until fully melted. 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. It’s made the choc not set properly and had cracks all over as I was trying to make thin chocolate pokemon balls. Different sheets long will its last allowing greater colour intensity with less of... Alfoil then place in the melted choc over the alfoil then place in the UK make thin pokemon! ) faster than Queen Food colour gel chocolate dried/set on the bench and add ½ vegetable. For each color step 4 chocolate shapes are fun to make Easy chocolate Shards/Bark splash of color make... Roll on a flat surface for shards because modelling chocolate doesnt melt easily out! 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