Introduction: Metallic Chocolate Decorations Using Tinfoil & Gold Leaf
These chocolate decorations are a real showstopper and use simple tinfoil to create the texture and edible gold leaf for a little luxury. If you are investing in gold leaf, make sure to invest in good chocolate! the shapes and variations are endless, so get creative and have some fun.
- heavy duty tinfoil (you can reuse it man
- quality chocolate of your choice
- melting vessel and spoon
- small saucepan or frying pan
- small metal cookie cutters
- edible gold leaf
- soft paint brush
Step 1: Create Tinfoil Texture & Temper Chocolate
- Crumple up tinfoil, and flatten back out to leave some texture, but don't leave any really deep valleys or high peaks.
- Temper chocolate according to chosen chocolate type.
I used 54% dark Callebaut chocolate callets in the photos. They temper easily by microwaving a small amount for 15 second increments until just warm enough to fully melt, with lots of stirring in between. Tempering is another Instructable topic all together. I used 3 tablespoons for the decorations shown.
Step 2: Create Chocolate Texture and Chill
- Spread tempered chocolate onto shiny side of tinfoil and smooth. Aim for a 2-3mm layer.
- Chill chocolate in refrigerator for a few minutes until set-up.
- Carefully peel tinfoil back while lifting off set chocolate. Tinfoil can be reused many times.
- Keep chocolate away from any heat sources. I have to be careful when my dishwasher is on, because the counter above it gets warm enough to melt chooclate!
Step 3: Cut Out Shapes
- Place saucepan/frying pan over medium-low heat.
- Warm a cookie cutter in the pan for 5 seconds. This should be enough time to heat the bottom enough to cut through the chocolate, but not enough to make it too hot to hold. I hold onto the cookie cutter while it is heating, so I can pull it out if the top starts to feel too hot.
- Use cookie cutter to cut a shape out of the textured chocolate. If the chocolate is very thin, you may be able to cut out a couple shapes before the cutter cools down. With thicker chocolate, you will have to re-warm in between each cut. Make sure to wipe melted chocolate off the cutter with a cloth/paper towel before reheating, or you will chocolate on your saucepan.
Step 4: Add Gold Leaf
- Carefully open up your edible golf leaf near the shape you want to decorate.
- If your sheets are small, and a similar size to your shapes, you can invert the gold leaf onto the shape and pull away the paper. If your sheets are larger, use the brush to pull a section away and place it on the chocolate shape.
- You can use the size of the soft brush to gently push the gold leaf into the textured surface of the chocolate.
- You can also use a squeeze bottle to gently blow air onto the gold leaf and into the textured surface.
- Be very gentle, as the tempered chocolate is very shiny and slippery and the gold leaf doesn't like to stick to it.
- You can use a simple syrup (equal parts sugar and water by volume) brushed on the chocolate if you want a really dense metallic finish.
- Store your decorations in an airtight container for as long as your chocolate is good for.
- Use on cupcakes, cakes, tarts, or whatever delicious treat you can come up with
Participated in the
Tinfoil Speed Challenge