I approach chocolate making in the same way I approach painting. In other words, I make it up as I go along and do what feels right and looks good. And I make a LOT of mess. I was playing with white chocolate and colours one day (that is oil based powder colours for use with chocolate) and discovered a method for making a swirly pattern that looks different every time. This is easy to achieve and a great school holiday activity for kids.
- White chocolate
- Powdered colours
- Oil flavour
- Chocolate mould. Select a flat, shallow option for your first test but almost any kind will work.
- Flat glass dish (microwave safe, dry)
- All equipment can be purchased online from stores like Inspired By Chocolate or from one of our classes
- Melt chocolate buds in a flat glass dish in microwave for no more than 30 seconds at a time. Stir between each go. In this example I used around 30 chocolate buds and microwaved for 2 batches of 30 seconds and then for another 10 at the end. The chocolate is very touchy – don’t overheat as it will burn and become unusable. You can use a water bath as per our usual melting method and then spoon into a glass flat dish if you prefer.
- Stir through a few drops of oil flavouring and mix well. Taste to make sure there is enough flavour. A delicate, light flavour is better than a strong overpowering flavour. Oils can taste like poison if you use too much!
- To get a vibrant colour as illustrated, add around 1/4 of a teaspoon of powder to a small section at the side of the dish and mix this thoroughly.
- Using the same spoon, drag a small portion of the colour through the bulk of the white chocolate and watch for patterns. You may need to drag the spoon across the surface and through the chocolate a few times, but don’t overwork it as it will start to blend in and you’ll lose those bright coloured streaks.
- When you see a pattern you like, pick it up with the spoon. Do this by carefully placing your spoon under the pattern and letting it roll onto the spoon.
- Now roll the pattern down into a mould, letting it fall off the spoon so the pattern is undisturbed.
- Repeat this over and over until your moulds are full and you are left with a mess of blended chocolate in the bowl. This last one usually turns out a bit ugly, but getting to eat the rejects is the chefs’ reward!
Variations & Tips
- If you are using a deeper mould you can also include extra ingredients like cranberries or nuts. Place these in the mould first and spoon your pattern over the top. Be careful not to put too many cranberries in or you won’t see the pattern as well.
- Use colours to identify flavours and match them up where possible. Eg banana = yellow. orange = orange. Strawberry = pink. Mint = green. Toffee Apple = red, green and milk chocolate.
- Create ‘top deck’ style chocolates by only half filling the mould with the swirly patterns and adding a dark chocolate after the first layer has set.
- Combining white and milk chocolate creates a more subtle swirl, and looks an awful lot like some very famous seashell chocolates …