Unleash your inner chocolatier and craft decadent shimmering chocolate bon bons. With a touch of elegance and a sprinkle of magic, these exquisite treats are brought to life, captivating both the eyes and the taste buds.
You will need:
- Chocolate moulds
- Edible lustre dust/powdered food colouring
- Clear alcohol (such as almond essence or vodka)
- Food-safe paint brush
- Melted (preferably tempered) chocolate
Method:
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Prepare the lustre paint: In a small container, combine the metallic lustre dust or powdered food coloring with clear alcohol. Add just enough alcohol to create a thick paste-like consistency. This helps the paint adhere to the chocolate moulds without beading (the alcohol will evaporate as the paint dries).
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Begin painting: Use the paint brush to apply the lustre paint onto the surface of the chocolate moulds. You can paint a solid layer for a uniform colour, or create random streaks, swirls, and brush marks for a more artistic effect. Feel free to experiment with different patterns and designs.
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Let the painted moulds dry: Set the moulds aside for 5-10 minutes to allow the lustre paint to dry. Meanwhile, you can work on melting or tempering your chocolate.
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Fill the moulds with chocolate: Once the lustre paint has dried, fill the moulds with the melted or tempered chocolate. Allow the chocolate a few moments to set around the edges of the moulds, then pour out the excess chocolate. Invert the moulds over a tea towel to remove any remaining excess chocolate. Fill completely and skin the next two steps if you would prefer solid chocolate.
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Optional: Add fillings to create filled chocolates. Before moving on to the next step, fill the chocolate moulds with mousse, caramel, ganache, or any other desired filling. Allow the filling to set before proceeding.
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Seal the chocolates: Pour another layer of melted chocolate over the filling until you reach the top edges of the mould. Then allow the chocolates to set completely.
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Remove the chocolates from the moulds: Invert the moulds over a tea towel and give them a few sharp taps to release the chocolates. If necessary, tap the moulds against a hard surface to help them come out. If the chocolates prove difficult to remove, you can place them in the freezer for 10 minutes or so. They should then pop out fine. Once they are out you can clean up the edges if necessary.
Easy to make with a big impact! Easily customisable to suit any occasion, serve them at parties or give them as gifts. These irresistible chocolate treats are sure to leave a lasting impression! For more tasty chocolate treat ideas check out our blog on Sprinks Oil and Paint Bases!