This is a great technique for making intricate chocolate candy pieces that I discovered by accident year ago. It is surprisingly simple but can be time consuming if you are new at it. It is pretty much just like tracing/coloring but with melted chocolate. I use these as cake toppers or make them into creative candy bars.
Step 1: Supplies
You will also need something to draw with (Tooth picks, small paint brush, needle tip squeeze bottle, piping bag, etc.)
Other supplies are a clipboard, tape, a printer, and paper
Step 2: Select and Print an Image
Simple pics/drawings work best. I sometimes add “coloring page” or “clip art” into my google image searches.
Before you print it, it is important to flip the image so it is backwards (click flip horizontally).
Tape the paper to a clipboard on all sides so the paper cannot curl.
Step 3: Melting Options
Microwave: The defrost-setting works best for this. If it is a small amount of candy melts, heat them at 20-second intervals and stir in between so they don’t burn.
Double-Boiler: You can also heat a pan of water on the stove and put a glass bowl containing the candy melts on top of it.
Step 4: Outlining
Then take a tooth pick, dip the tip in the melted chocolate and outline the image directly on what you printed. Spend a good amount of time getting the tracing right. Cover the lines exactly and use the other end of the tooth pick to scrape away anything that went over the line.
Put the clipboard in the fridge (not freezer) while you complete the next step to let the chocolate harden so it wont smear.
Step 5: Filling in Color
It will look like you are coving up all the detail but you aren’t. The part that is face down, touching the paper, is the top. If there is a lot of detail then put the clipboard in the fridge between colors that are close together.
Step 6: Add the Final Layer of Chocolate
Put the clipboard in the fridge until the piece hardens. The colder the chocolate is the easier it comes off. Make sure the chocolate has completely hardened if you want to put it in the freezer.
Step 7: Removing
Step 8: Storing and Finished Product
This makes a great cake topper and is fine to be stored at room temp when on a cake. If you used regular chocolate on the back of the piece it may sink into the cake a little. I crack the hard chocolate with the tip of a knife before cutting it so that the cake doesnt get smashed. You could also remove the whole piece before serving. This is made easier if you let you cake's frosting set up in the fridge before putting on the chocolate piece.
Add a thick layer of chocolate to the back to make intricate candy bars.
Store your leftover candy melts in an airtight bag or they will be hard to work with the next time. I stick my organizer in a vacuum bag.