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.
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!
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*
- Prepare a 9×13 inch pan by cover the bottom and sides with parchment paper. Set aside.
- 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.
- Working quickly, place large spoonfuls of the three chocolate colours on the parchment paper in a random pattern.
- Using a toothpick, skewer, or fork, swirl the different colours together, being careful not to over blend them.
- 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.
- 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.
- Using a sharp knife, cut chocolate into pieces.
- 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.