Tag Archives: Tempering chocolate

Chocolate butterflies

This is not really a recipe but an idea of decoration or Christmas present. I got these polycarbonate chocolate moulds and I used them to make lovely butterflies that look really nice on a cake. You can also offer them beautifully wrapped in a cellophane bag.

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Ingredients
(For 5 butterflies as per mould pictured)

Candy melts (choose several pastel colours, 3 candy melt chips per colour)
250g dark chocolate

Method

  1. Temper the chocolate: melt it to 50-55C, then bring down the temperature to 28C (either by adding unmelted chocolate or pouring it out onto a marble slab). Reheat the chocolate gently to 31-32C and keep at that temperature until use. For the Thermomix method of tempering chocolate, go here and follow steps 7 to 9.
  2. Melt a small amount of candy melts in several containers (1 per colour) in the microwave in 30sec bursts.
  3. Using a toothpick, fill the depressions in the mould with the candy melts, alternating colours. Try to do 1 butterfly at a time and fill with the tempered chocolate straight away while the candy melt is still soft. If the melts cool before the chocolate is poured in, they will split from the chocolate when unmoulding.
  4. Leave to set in a cool place (8 to 10C) for 10 to 15 min.
  5. When completely set, free the chocolate butterflies.

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