White chocolate shards give your desserts a gourmet look. This type of chocolate differs from milk, dark or dark chocolate because it does not contain cacao. White chocolate is a mixture of cocoa butter, milk, sugar and occasionally vanilla, and true white chocolate is ivory or off-white in colour. It can be melted and moulted into various shapes, including thin, irregular-shaped shards that add mild, smooth-tasting embellishments to chocolate desserts and other sweet treats.
- Skill level:
- Moderately Easy
Other People Are Reading
Things you need
- White chocolate
- Pot or microwave-safe dish to melt chocolate
- Waxed paper sheets (about 16 inches long)
- Short, thin spatula
- Baking dish
- Long, thin spatula
Make shards by melting about four ounces of white chocolate according to label directions. Use small spatula to spread white chocolate evenly on first waxed paper sheet. Set second sheet of waxed paper on top of the first and smooth it with hands .Roll from short end into a tube about one inch in diameter. Place seam side down on baking tray and refrigerate for about two hours.
Remove the white chocolate tube from the refrigerator when you are ready to decorate your dessert.
Unroll the waxed paper tube and remove the top layer of paper. The white chocolate will break into shards as you unroll it.
Remove shards with a long, flat spatula and put them on a baking dish or other flat dish. Do handle white chocolate any more than you must. The heat from your fingers will melt it.
Break shards into smaller pieces with the spatula or your fingers if pieces aren't small enough for your needs.
Place the white chocolate shards on your dessert standing up or flat. You can also stick them into frosting on the sides of a layer cake to give it an elegant look.
Tips and warnings
- Save tiny bits and pieces of white chocolate shards in a zipper-top plastic bag or a covered plastic container in your refrigerator. Use as garnish on cupcakes or desserts with which you desire a bit of chocolate taste.
- Work quickly with white chocolate. The heat of the kitchen or from your fingers makes it melt quickly. If you do not serve the dessert right away, place it in the refrigerator to prevent the shards from melting and ruining the decorative effect.
- 20 of the funniest online reviews ever
- 14 Biggest lies people tell in online dating sites
- Hilarious things Google thinks you're trying to search for