Simple Decorations for Chocolate Candy
Adding a beautiful decorative touch to your next box of chocolates just got a lot easier. Although they’re perfect for any season, I selected colors that remind me of one of my favorites: Autumn! These coral colored flowers and autumn foliage inspired leaves are dainty and elegant! You’ll love how easy and fun this project is to do!!
The Melting Minutes Chocolate Academy series is a great place to start if you’re new to tempering chocolate. Your reward will be delicious homemade chocolate candy made by YOU!
For the record, if you’re producing chocolates with a nice shine, they don’t always need to be dressed up. I’m a fan of keeping things simple, but sometimes it’s nice to surprise your friends and loved ones with a little more. I’m going to show you a simple way to pipe adorable decorations using royal icing.
The advantage of this method is that you can make them ahead of time. Royal icing dries hard and can be stored in an airtight container for a long time. Just keep them out of sunlight or their color will fade.
The key is to keep the design small so you can minimize the crunch when biting into your fancied up chocolate. A large rose, for example, would be difficult to eat on top of a chocolate. Plus, the nicely tempered snap of your chocolate would be overpowered by the crunchy decoration. I recommend keeping things simple and small instead of creating show stopping masterpieces that are only good to look at.
Ingredients and Supplies
With that said, here’s what you’ll need to get started:
You’ll also need piping tips and couplers:
I want to encourage you to experiment and have fun so no need to go out and buy the specific piping tips I used. If you already have cake decorating supplies, see what you have and create something beautiful. But if you are looking to buy piping tips, these are great all around ones that have numerous applications. You won’t regret having these on hand.
Leaves: Wilton 352
Flowers: Wilton 21
Flower Centers: Wilton 3
Let’s Get Started
This recipe can be prepared in advance and stored in an airtight container. Just beat on low to freshen it up again. It makes about three cups.
3 tablespoons Meringue Powder
3 3/4 cups Confectioners’ Sugar
6 tablespoons Lukewarm Water
On the low mixer setting, stir confectioners’ sugar and meringue powder until blended. Add water and mix for about ten minutes on low-medium speed. Watch the icing carefully. You will know it is done when it loses its glossy sheen.
Stiff consistency is key! To be sure your icing can pass this test: stick a spoon in the bowl and see if it stands up straight. If it flops right over or tends to lean, add a little more confectioner’s sugar.
Once you’re happy with the consistency, grab a bowl for each color you plan to use. Divide the icing between the bowls. Using a toothpick, add icing color to the icing in the small bowls. The colors are concentrated so add a small amount of color at a time until your desired shade is reached.
A tip to achieving a nice group of colors that coordinate well, is to combine a small amount of colored icing with another color of icing. For example, I added a teaspoon of copper colored icing to my leaf green icing. It softened the green slightly and made it appear less bright next to the copper.
Spread out a big sheet of wax paper on your work surface. This is where the fun begins! It’s amazing how relaxing it is to create beautiful designs using icing…I recommend a little music to work to.
Set your tip down on the wax paper at 11 o’clock. Without lifting up your tip, squeeze the piping bag as you turn the bag clockwise, stopping at about 2 o’clock (see below).
Experiment with the speed of your turn and the amount you squeeze the bag until you get a design you’re happy with. Using a tip similar to Wilton 3, place a small dot in the center of your flower. By the way, my centers are a darker version of my petal color.
Leaves are surprisingly easy to do! The trick is to position the leaf tip (I used 352) the correct way. Think of the tip as a bird beak. The bottom of the “bird beak” should be touching the wax paper as you squeeze and pull away from your starting point. This will create a nice midrib down the center of your leaf.
Experiment with your leaves to create a variety of styles. More pressure on your piping bag will result in a fatter leaf. Wiggling your tip as you go results in a leaf with curved edges. For added interest, add a bit of orange icing to the piping bag for an illusion of the changing seasons.
To apply your royal icing decorations, simply place a dab of tempered chocolate (using a toothpick) to your chocolate candy and stick on your flower, leaf or other creation.
Here’s the finished product!
Decorate your next batch of chocolate candy with these autumn inspired flowers and leaves! Experiment with a new design such as these adorable owls.
Aren’t these the perfect accent to my Hot Cocoa and Marshmellow Cream filled chocolates? STAY TUNED for the recipe!
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