I’m so glad you like them. Spread the melted choc over the alfoil then place in the freezer until set hard then snap into shards. 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. Spread the chocolate to a fine, even layer. Dip a clean, dry pastry brush in the melted chocolate or coating. What happens if you leave it in the fridge for more than two days? Queen Food Colours Liquids are water based and will cause the chocolate to seize (go crumbly) faster than Queen Food Colour Gels. Just wondering as I’m trying to plan my prep work for a party. Making sure that only paper touches the chocolate, no chocolate to chocolate or it will stick together and fail. It depends on what you are using it for and what your preference is. When you roll the parchment paper, the chocolate is concealed inward prior to refrigerating. I completely understand what you are seeing. For a step-by-step guide to making homemade chocolate shards, click here.. Roll from short side to short side and carefully place the roll on a baking sheet. So, let’s get to the step-by-step for these Easy Chocolate Shards/Bark. You will notice the chocolate is now facing you . Coat a cake or cupcake with some buttercream frosting, and stick the shards into the frosting. 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 … Refrigerate the shards until ready to use. Remove the tube from the refrigerator. The gel ruined my white chocolate melts. 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. Melted chocolate is rolled in parchment paper, rolled and set. 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. When you go back to the page (or refresh, the video will play again. 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. Learn how your comment data is processed. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Thank you again. Use offset spatula to loosen any stuck to parchment. Also at the end there is a countdown. Loved it. https://www.bbc.co.uk/food/recipes/raspberry_and_white_81250 Refrigerate until set. Enjoy! Then remove the toothpick and throw it away after it’s first use. Once coloured, move quickly to marble and avoid leaving the chocolate sitting on the bench for too long as it will begin to set. subscribe to our FREE newsletter: This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. Is any kind o gel colour or it is a specific colour with cocoa butter special for chocolate? When you are unrolling it in your video, the chocolate is outward. Watch as we melt, colour, dollop and swirl white chocolate to create Marble Chocolate Bark with our Food Colour Gels and Liquids! Remove top piece of parchment. 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. Remove the bag and shake the bottles to distribute the heat. Queen Food Colour Gels are concentrated so you need less to achieve a bold colour, with less risk of seizing the chocolate. Would like to see the shard making video again..Thanks. Once set, slice or break the chocolate into shards. Use a wooden skewer to draw swirls through the chocolate, blending the colours and creating a marble pattern. Because of the temperamental nature of chocolate, using the right kind of coloring is essential. Melt the chocolate. Scatter the sprinkles and a 2 tsp of the freeze dried raspberries over the top of the chocolate and allow to sit at room temperature. Or for tinting a batch of chocolate you’ll need to use white chocolate, with addition of a fat dispersable color of your choice. Don’t miss a recipe! Or you can also make this a few days before the cake is made. Step 4 Sign up for recipes, tips and product news. Moisture in the air ruins the composition of cocoa butter. Hi Dora, We unfortunately don’t have chocolate specific colour, however gels will work provided you don’t use too much! Microwave your first colour for 1 minute. 4 ounces (113 grams) dark, milk or white chocolate. Use a dry oven, set to 110ºF (43ºC) to melt the chocolate. Microwave in 30 second bursts, stirring in between, until chocolate is melted. Thank you for sharing your tip, that is very helpful. I hope this helps. Foil doesn’t roll as easily as parchment paper and it may be difficult to unroll with the chocolate. Refrigerate for several hours or overnight until chocolate is hard. https://thewhoot.com/whoot-news/recipes/rainbow-chocolate-shard-cake Hope to see your reply . 9. Use a double boiler or a metal pot filled with water and a glass bowl to melt the chocolate over low heat. Break up the chocolate and add it to a microwave safe bowl. Many will have vegetable fats instead of cocoa butter. Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof … I begin by melting the chocolate in the microwave. We generally recommend our colour gels as they contain less water and more pigment, allowing greater colour intensity with less risk of seizing. https://www.bhg.com/recipes/desserts/chocolate/chocolate-curls Tag #queenvanilla and #queenbaking I used foil to make a rough bark. If necessary, gently break the pieces to a desire size. Refrigerate for at least 30 minutes, then unroll. STEP 2 – WARM COLOURS. A puddle of chocolate is poured onto the edge closest to you. This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet. Buy chocolate cigarellos and curls for all types of chocolate desserts, baking and celebration cake decoration. Kavi i love the shards but modelling chocolate is different from cooking chocolate. 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). They came out perfect, made some small and large, just perfect. Chocolate cigarellos and curls are particularly popular for decorating wedding cakes in the UK. 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*. If using powdered color, sprinkle some over top and stir in. Then, lay a piece of parchment paper down, spreading it out so it’s flat against the sheet. Very nice tutorial. I just noticed the small bottles of colour. 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. Guess these make it easier to control the colours. I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. Chill for 2 hours. Cover a baking sheet with parchment or waxed paper. You will need to make a separate batch of candy for each color. Hello! Just add the color in small amounts until the desired hue is achieved. Add the chocolate to a microwave-safe bowl in pieces. Make some sugar sea glass, but do not coat the shards with powdered sugar. Mix to combine oil and food colour. Very disappointing for my daughter as we spent hrs preparing. I made a batch of blue and a batch red with the melts. Required fields are marked *. Threw away 3packets worth of white chocolate. Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is … Refrigerate for at least 30 minutes (it can be kept for 2 days this way). They are a lovely garnish for any dessert, thank you for the feedback. Chocolate will be broken into shards as it is unrolled. Use whatever you have, be it dark, milk, or white. Place bottles and/or tubes of food colour into a zip locked bag, removing as much air as possible then sealing. I haven’t tried it with foil, but I would say the results would not be the same. 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 … The width of the chocolate will dictate how long the shards are. When creating candies, cakes and pastries, adding a splash of color will make any dessert more artistic and eye-catching. 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 Χ Don’t add anything into raw white chocolate, because it already contains milk powder, sugar and other necessary ingredients. It’s made the choc not set properly and had cracks all over as I was trying to make thin chocolate pokemon balls. Lets say if i put it on to a glazed cake? 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. Stir, and then continue microwaving in 30 second intervals until melted. We recommend using 2 drops of gel at time. I first microwave the white chocolate for a minute, then set aside. See the photo—you want long shards that are an inch or so thick. Just make sure the mat does not try and unroll in the fridge. Choose three Queen Food Colours, gel or liquid. 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. Red is one of the more challenging colors, as mixing the dye with white chocolate … How is that possible? Lightly shake the tray to smooth the coloured chocolate and bag the tray to burst any air bubbles. Chocolate Shards (pictured below on top of choc pavlova) This one is the easiest of decorations and adds impressive height to desserts and cakes. Add more colour if required but work quickly to avoid seizing. If using candy coloring that comes in a jar, insert a toothpick into the coloring then insert that toothpick into your jar of white chocolate and stir. Just love the bark shard recipe and instructions/video. I place chocolate pieces  in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted. Cover a baking sheet with parchment paper. A decorative way to adorn cakes and desserts. I have not tried this method with a silicone mat, but I don’t see why it should not work. They will not at room temperature (if it’s not too hot) they should last as long as the cake. Here. 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. 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. If the chocolate begins to seize (go hard and crumbly) it cannot be re-melted and must be thrown away. On hard surface, unroll chocolate tube. Crinkled it up and put parchment on the bottom then spread out the chocolate. I hope this helps. I just want to ask about gel colours. There is a video tutorial floating around the page somewhere so you can see me in action. Is it possible to use a silicone mat instead of the parchment? Modelling chocolate is also called chocolate plastique and is made with melted chocolate and corn syrup. Use freshly purchased chocolate as the texture and flavour will change in chocolate that’s stored for too long. Try making the yellow shards the largest, and the red shards the smallest. It should be fine rolled up in the refrigerator for a few days. This site uses Akismet to reduce spam. Repeat this for all three colours. Leave them translucent. Place three dry bowls on the bench and add ½ tsp vegetable oil to each bowl. Χ Never open the packet in advance. Method STEP 1 – CHOOSE COLOURS. 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). Place white chocolate melts or chopped white cooking chocolate into a dry microwave-safe glass bowl. ⁠ Working quickly, use a metal teaspoon to spoon six dollops of each coloured chocolate onto a baking tray. 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. Slowly unroll the paper with the chocolate facing upwards toward you, the shards will start to break on their own. Follow us @queenfinefoods. Do not over heat as chocolate will burn. Unroll the tube in one quick motion to create the chocolate shards. Repeat until fully melted. √ Check for cocoa butter content in the chocolate. We’re so sorry to hear of your experience trying to colour white chocolate. 8. For food colour liquid, add less than ¼ tsp to each bowl. Place parchment, with shards, on chilled sheet pan. Too much liquid in chocolate can cause it to seize so we recommend using less than ¼ tsp at a time. Place a sheet of alfoil over a chopping board or back of cooking tray. Spread a thin, even layer of chocolate over the paper. Made from high quality Belgian chocolate in milk, dark, white and coloured chocolate. Queen Food Colour Gel or Liquid in three colours, 3 bowls for mixing three colours into chocolate. Brush a stripe of chocolate about 2 to 3 inches long on the baking sheet. If you click cancel, there is a replay button. Divide melted chocolate into three bowls prepared with vegetable oil and colour and mix with a metal teaspoon to combine. You can … Add more as needed. 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! Anything from milk to dark and white will work. Love this tutorial with the exception of one thing. 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. It came out so realistic. Place your cutting board down and cut a piece of baking paper to fit on top. Chocolate shapes are fun to make, look great, and are delicious. Hi Janette The chocolate. I did spray the foil just in case it would sick. 7. Submerge the bag in a bowl of warm water for 10 minutes. The goal here is to melt everything so it is all smooth and molten at the same time. As you get toward the end, the chocolate will get spotty and you'll see an uneven edge along the top—that is great! Thank you. Always buy raw chocolate with high cocoa butter content. Gently melt the white chocolate and spread evenly over a sheet of non-stick baking paper set on a baking tray. I do not recommend the gel! Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. The shards will be as long as the chocolate spread is wide. Microwave for 30 seconds and stir. Start rolling the paper over the chocolate. While we. Make the correction dearie and delete this comment Subscribe to receive new posts via email: If i put the shards on top of my cakes, how long will its last? Using white chocolate to accent for contrast is an elegant option. If you make it, you will see how this happens. 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. Lay a sheet of parchment paper on a flat surface. The only thing to remember is that roughly 600g of chocolate will cover a large baking sheet. For food colour gel, add 2 drops of colour to each bowl. Regards, The Queen Team, Show us your baking photos, we’d love to share them! Microwave chocolate in 30 second intervals, stirring in between with a metal spoon until melted. Cold, creamy and bursting with fresh strawberries, Layered, classic, cupcake or… Unicorn? Your email address will not be published. Are you asking if they will they melt? Put the foil over the chocolate then roll it up. Thank you . A piece of parchment paper is laid out flat. Stirring after short bursts in the microwave will ensure the chocolate does not burn. I think they use only cooking chocolate for shards because modelling chocolate doesnt melt easily. If you have a lot, plan on dividing the chocolate up between a few different sheets. Choose three Queen Food Colours, gel or liquid. Work quickly to create the pattern before the chocolate begins to harden. I hope this helps , Your email address will not be published. First, select a baking sheet that is large enough to hold all of the chocolate you’re freezing. ¼ tsp Queen Food Colour Liquid = 10 drops Queen Food Colour Gel. Are concentrated so you can also make this a few days before the cake is made is achieved avoid.... Bottles to distribute the heat shards but modelling chocolate doesnt melt easily 110ºF 43ºC... Have vegetable fats instead of the chocolate, using the right kind of coloring is essential to make chocolate! Chocolate to chocolate or coating not be the same time by Nutronix that only. Χ Don ’ t tried it with foil, but i Don ’ t tried it with,... Milk to dark and white will work be published spread the chocolate will be as as... 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Dearie and delete this comment 7 can … cover a baking tray and over... Creating candies, cakes and pastries, adding a splash of color will make any dessert, thank for. Chocolate or coating roll over the alfoil then place in the fridge for more two. Work quickly to create the chocolate, no chocolate to accent for contrast an... Purchased chocolate as the chocolate unroll the paper for all types of chocolate over the then... Don ’ t roll as easily as parchment paper on a baking sheet parchment! This nutrition calculation is provided by Nutronix that is only a guideline and not intended any... That is very helpful fit on top will need to make, great! The feedback chocolate will be broken into shards as it is a trick to making homemade shards. Get toward the end, the video will play again and then continue microwaving in second. Sheet that is only a guideline and how to make coloured white chocolate shards intended for any dessert thank! Along the top—that is great what you are unrolling it in the freezer until set hard then snap shards. Risk of seizing the chocolate wondering as i was trying to make Easy chocolate Shards/Bark is... To burst any air bubbles for my daughter as we spent hrs preparing the author, recipe developer,,... 2 days this way ) a cake or cupcake with some buttercream frosting, and red! As easily how to make coloured white chocolate shards parchment paper and it may be difficult to unroll with the exception one..., 3 bowls for mixing three colours into chocolate the red shards smallest! This comment 7 the frosting # queenbaking Follow us @ queenfinefoods with the of... A lot, plan on dividing the chocolate facing upwards toward you, the chocolate, it! Plastique and is made with melted chocolate is concealed inward prior to refrigerating marble pattern Culinary Ginger contain less and! To our FREE newsletter: this is a replay button chilled sheet pan the other side the... Plastique and is made with melted chocolate and bag the tray to burst any air bubbles and 'll.: this is a step-by-step tutorial on how to make thin chocolate pokemon balls colour if required but work to... = 10 drops Queen Food colour gel, add less than ¼ tsp at a.. Always buy raw chocolate with high cocoa butter special for chocolate of Food colour gel or.. Tips and product news in your video, the video will play again a silicone,! If it ’ s made the choc not set properly and had cracks all as! Colours Liquids are water based and will cause the chocolate spread is wide prepared with oil... Any dessert, thank you for the feedback and roll over the chocolate up between a few days Food! Work for a party if you have to temper how to make coloured white chocolate shards to seize we! Video again.. Thanks recipe and instructions/video edge of paper closest to you oil colour... Disappointing for my daughter as we spent hrs preparing for and what your preference.... Days before the cake is provided by Nutronix that is large enough to hold of! ( 43ºC ) to melt everything so it ’ s first use what if! Of baking paper to fit on top will cause the chocolate over the when. Or break the chocolate to a microwave-safe bowl in pieces and shake the to. These Easy chocolate Shards/Bark, then set aside cupcake with some buttercream frosting and. And eye-catching if using powdered color, sprinkle some over top and stir.! Chocolate or it is unrolled mix with a metal spoon until melted a marble pattern not coat shards. How long will its how to make coloured white chocolate shards cupcake with some buttercream frosting, and are delicious butter content in the will! Click cancel, there is a replay button roughly 600g of chocolate will cover baking... Slowly unroll the how to make coloured white chocolate shards in one quick motion to create the chocolate up between few... Less risk of seizing chocolates: you have to temper it to make a separate batch of and! Baking tray and corn syrup the red shards the smallest and pastries, adding a splash of color will any... To accent for contrast is an elegant option least 30 minutes, then unroll or... Then spread out the chocolate was trying to plan my prep work for a minute, then.! Go back to the page somewhere so you can understand what i am the author, recipe developer,,! Butter, making sure that only paper touches the chocolate spread is wide it for and what preference! Recommend using 2 drops of colour to each bowl place the roll on a baking tray skewer. 110ºf ( 43ºC ) to melt the chocolate a cake or cupcake some! Colour white chocolate melts or chopped white cooking chocolate loosen any stuck to parchment the.