How do you temper chocolate shards?
I place chocolate pieces in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted.
Can you make chocolate shards in advance?
The shards can be made up when ever you want and stored as you would bars of chocolate or in a cardboard box. They don’t need refrigerating as this can cause problems with blooming. Just keep them in a cool environment away from direct heat.
How do you make feathers out of candy melts?
Make the Feathers For the feathers, melt bright white candy melts per the package instructions. Lay out sheets of parchment paper, and scoop a teaspoon of your melted candy onto it. Use a large, flat food safe paint brush to sweep the candy melt out into a feather or brush stroke shape!
How do you cut a chocolate shard without cracking it?
Once the chocolate shards are completely solidified, you can take a sharp knife and cut completely through the scores. If at this point you come across any breakages or cracks, don’t worry. You can use a little heat to melt the chocolate so you can glue it back together, then place it in the fridge to set again.
Why is my melted chocolate not hardening?
A: It could be that your room temperature is too high. Candies need to be dipped and then left to set in a room that is between 65 and 68 F. It could also be that the chocolate wasn’t tempered. Untempered chocolate takes quite a bit longer to set.
How do you temper chocolate?
One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted.
How do you decorate a bake with chocolate shards?
Decorate your most indulgent bakes with our easy chocolate shards. Create a pretty marbled effect by using three different types of chocolate Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof bowl over a pan of just simmering water, stirring frequently.
What is tempered chocolate?
Fully understanding tempered chocolate involves a lot of science — from fatty acid crystals to nuclei. For a very simple explanation in layperson speak: Tempering chocolate redistributes the cocoa butter in chocolate, making it more homogenous, shiny, and easier to work with.
How do you get shards of chocolate off paper?
Spread a thin, even layer of chocolate over the paper. The shards will be as long as the chocolate spread is wide. Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is touching.