Sprinkled Chocolate Shards & Summer Project Pt. 1

Welcome to the first installment of the Mint Tea & Honey Summer Project! Inspired by Katherine Sabbath, throughout the summer I will be recreating elements from her world famous cakes and sharing them with you. The final post bringing it all together in one magical final cake with a step-by-step tutorial. Let’s get to it!

Bold and beautifully swirled chocolate shards, dusted with whimsical sprinkles and pearl dust.

I love these guys!

Chocolate shards have a lot going for them. They are versatile, long lasting, and great to have around to add as a show stopping garnish. The many colours are wildly available too so it’s great for whatever occasion you need them for. They have many applications!:

  • Wrap them up in clear cellophane bags tied with pretty ribbon for individual gifts or impressive party favours
  • Top cupcakes or cakes for an impressive architectural feature
  • Serve alongside hot chocolate as a fanciful little add-on

The nice thing about these chocolate shards is that will store well for you. Make a bunch, chop them up, and seal them in a plastic ziplock-able bag to store in your pantry. Usually most of what I make lasts a few days, so this is a bit refreshing for me!

Chocolate Shards

Yield: One 9×13 inch pan                Made By: Mint Tea & Honey


  • 1 cup each, 3 different colour of chocolate molding wafers
  • 1/3 cup sprinkles mixture*


  1. Prepare a 9×13 inch pan by cover the bottom and sides with parchment paper. Set aside.
  2. Melt your chocolate according to the package instructions. For my chocolate I heated it in a microwavable bowl for two 30-second intervals until just melted.
  3. Working quickly, place large spoonfuls of the three chocolate colours on the parchment paper in a random pattern.
  4. Using a toothpick, skewer, or fork, swirl the different colours together, being careful not to over blend them.
  5. Sprinkle on your sprinkle mixture in a random pattern. You don’t want this to be too uniform. I did several small piles of sprinkles.
  6. Let the chocolate cool and set for a at least one hour. If desired, dust on pearl dust using a food safe brush once cooled.
  7. Using a sharp knife, cut chocolate into pieces.
  8. Store in a sealed ziplock bag until ready to use.


* For the sprinkles I used a combination of jimmies, nonpareils, silver balls, coloured sugar, etc. Use whatever blend you think is prettiest.

With chocolate shards being so in trend right now you’ll be ahead of the game when you break these babies out. Really, your guests friends and family will be so impressed!

Happy baking,



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