It doesn’t really matter what silicone shapes you have at home, as long as you’re happy with it and the sizing is appropriate for the dessert you’re making.
Melt chocolate in the microwave using a heat proof bowl. Glass tends to work the best for melting chocolate in the microwave. Melt the chocolate in 30 second intervals and mix with a spoon until you have a smooth mixture. You’ll probably only need 1/4 cup – 1/2 cup of chocolate to make your chocolate cups.
Paint the chocolate onto the inside of the silicone mold or cupcake wrapper using a food safe brush. If you don’t have one, you can easily use a butter knife to spread the chocolate. Try to get it as evenly distributed as possible.
Place the chocolate cup in the fridge for 30 min. It should have hardened up. You have the option of doing another layer of melted chocolate if you want, but you usually only need to do 1 layer to have enough chocolate for your chocolate cup.
Gently peel away the silicone mold or cupcake wrapper. This is easier if you do multiple layers of chocolate because it thickens up the edges where you are peeling the silicone from. Keep this in mind if you want your chocolate cups to be perfect.
Place your chocolate cup in an airtight container in the fridge until you’re ready to use it.
If you want to decorate the edging of your chocolate cup, you can use a bit of icing and pipe the icing around the edge of the chocolate cup.
Pour sprinkles onto the icing to give it a decorative ring around the chocolate cup for a bit of added color, and make it eye catching.
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Chocolate garnish recipe can be made before you’re ready to use it. You can make them a couple of days before and let them set in the fridge or freezer.
When you’re ready to use your chocolate garnish for your recipe, just remove it from the fridge or freezer.
You can use the garnish in it’s full form, or you can break it up to use for multiple desserts.
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate garnish.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Cut a strip of parchment paper as long as the length of your chocolate garnish.
Begin piping your garnish by piping circles the length of your parchment paper. Continue and go back the same way.
Make another layer of circles beside the first layer. Go back over and create another layer of circles.
Cut the parchment paper close to one side of the circles.
Roll the parchment paper and make sure the chocolate does not touch itself when closing the circle of parchment paper.
Place an elastic band gently over the roll of parchment paper. Don’t squish the parchment paper or you’ll ruin your design.
Place the chocolate garnish in the freezer for 20 minutes to set it.
Take the elastic band off of the roll of parchment paper.
Gently unwrap the parchment paper. Remove the chocolate garnish from the parchment paper.
Do not hold the chocolate garnish for a very long time in your hand or it will start to melt.
Place your chocolate garnish in an airtight container until you’re ready to use it.
Chocolate ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.
The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.
The smaller the pieces of chocolate, the more likely the chocolate ganache will become smooth and melt together to create a homogeneous mixture.
Chocolate ganache is a better choice for covering a cake over melted chocolate because it’s more rich and creamy than regular chocolate. Melted chocolate will be very hard to bite into if it were to cover a cake. Chocolate ganache is easy to bite into and it flows better for covering a cake than regular chocolate.
Is chocolate ganache hard or soft
Chocolate ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache will be hard if the ratio is 1:1. Ganache will be soft if the ratio is 1:2.
Softer ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is easily moveable.
Hard ganache can be used for chocolate tarts or éclair topping.
How to store a chocolate ganache cake
Chocolate ganache cake should be stored in the refrigerator for 2-3 days.
Chocolate ganache cake is best served within 1-2 days.
Chocolate ganache cake shouldn’t be left out of the fridge for more than 2 days.
The ganache cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.
How to make dark chocolate ganache for use on cakes
Prep Time10 minutesmins
Active Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Keyword: ganache
Yield: 1cake glaze
Materials
8ozdark chocolatechopped into small pieces
1cupheavy cream
Instructions
Place heavy cream in a saucepan over low-medium heat. Bring the heavy cream to a simmer, but not boiling. Remove the cream from the heat source as soon as it starts simmering.
Place your finely chopped chocolate in a heat proof bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes.
Mix the chocolate and cream together. Be patient. It won't look like it's coming together, but it will eventually. Keep mixing until you get a homogenous mixture.
Let the dark chocolate ganache cool down before you use it on your cake. Let it cool for 15-20 minutes.
Place your cake on a wire rack. The chocolate will flow off of it if you are encasing the cake in the ganache. Be prepared for spillage. You might want to place a plate underneath the wire rack to catch any drippings.
Pour the ganache over the cake. Make sure to go to the edges with the ganache to make it flow and flood evenly.
Let the ganache cool on the cake. You can place it in the fridge to speed up the process. The ganache should set after about an hour.
Serve the dark chocolate ganache cake within 1-2 days. Store in the refrigerator up for 3 days.
Couverture chocolate is best used when chocolates using silicone molds.
Couverture chocolate is made with a larger percentage of cocoa butter (>30%) than regular compound chocolate.
Due to the bigger portion of cocoa butter, this gives a more rich flavor to the chocolate than regular chocolate.
Callebaut Belgian couverture chocolate is the best chocolate for silicone molds because it processed to a finer chocolate, making the smoothness of the chocolate much more luscious and rich.
Why do you need to temper chocolate for silicone molds
There are 5 different types of crystals that can form and allow the chocolate to have different properties.
If the melting temperature is too low, the chocolate will be crumbly and melt very easily. (Crystal type I)
If the melting temperature is too hot, the chocolate will be too hard. (Crystal type VI)
Chocolate that contains more cocoa butter will melt at a lower temperature.
Chocolate varies in their fat content, milk fat content, and shape of the fat molecules at a cellular level.
The best chocolate is made with Crystal type V.
Tempering chocolate for silicone molds involves breaking and reforming bonds of crystals.
When chocolate is in a solid brick form, the fat particles of the cocoa butter are in a crystalized hard form.
When the crystals are warmed, the cocoa butter at the molecular level breaks apart these hard bonds to create a liquid state.
Once the chocolate is allowed to cool, the bonds will form a more solid structure again.
Chocolate is tempered if it looks shiny and glossy.
Tempered chocolate should hold well at room temperature, and only begin melting at around 37 degrees Celsius.
Tempered chocolate should last up to a year, this is why it is preferred when making chocolate in silicone molds.
Milk Chocolate
Dark Chocolate
White Chocolate
Melting temperature
46 C
49 C
43 C
Cooling temperature
26 C
27 C
25 C
Reheat temperature
30 C
32 C
28 C
How to temper chocolate for silicone molds
Place chocolate over a double boiler. There should be a couple of inches of water in a large saucepan. Place a large metal bowl over the saucepan. The bottom of the bowl should not touch the water.
Heat the chocolate until the melting temperature has been reached. Use a digital thermometer to get an accurate reading.
Take the chocolate off of the heat.
Turn the heat off. Leave the saucepan with hot water on the burner.
Place the chocolate filled bowl in another bowl full of ice water. The chocolate should not touch the water at all. Cool the chocolate until the cooling temperature has been reached.
Put the chocolate bowl in the saucepan again and reheat until the reheating temperature has been reached.
Your chocolate is ready to for your silicone molds.
Pour the chocolate over the molds until they are completely filled and overflowing.
Tap the silicone mold to remove any air bubbles.
Scrape the excess chocolate off of the mold by using a bench scraper. You can reuse this chocolate again, just scrape it onto some parchment paper.
Place the molded chocolate into the fridge for 20 min.
You can use normal chocolate for silicone molds if you don’t have chocolate for tempering. The difference will be that your chocolate will not have the shiny, glossy look to them. The chocolates will be much harder to bite into.
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You can use large or medium silicone molds to make chocolate cups for desserts. You can easily make chocolate cups without balloons or paper cups. Silicone molds are reusable and very sturdy, they hold up well when making chocolate cups.
Melt 1/3 cup of chocolate in the microwave using a microwave safe bowl. Melt in 30 second intervals and stir in between intervals until fully melted.
Obtain your clean and dry silicone molds you want to use to make chocolate cups with.
Use your spoon to dip into the chocolate and coat the sides of the silicone mold.
Use the back of the spoon to guide the chocolate up the silicone mold.
The trick to making chocolate cups with silicone molds is making sure the sides of the cup are quite thick. The thicker the sides, the less likely the sides are to breaking. If you do break the sides a little, you can always melt the edge on a plate to make a perfect circle around for your chocolate cup.
Place in the freezer for 1 hour until fully hardened.
To remove the chocolate cup from the silicone mold, pull the sides of the silicone mold until you have removed the edge of the chocolate all the way around the mold. Once the bottom edge is completely separated, press the top of the mold to release the chocolate cup from the silicone mold.
To make the edges nice and perfect, melt the edge on a warm plate.
Fill the chocolate cup and serve.
How to use chocolate cups
You can use chocolate cups for many purposes including:
Silicone molds can be cleaned using soap and water. Rinse the mold with water and set it to dry. Do not use the mold if it has any residual water on it.
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Ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.
The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.
The smaller the pieces of chocolate, the more likely the ganache will become smooth and melt together to create a homogeneous mixture.
Is ganache hard or soft?
Ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache is hard when the ratio is 1:1. Ganache is soft when the ratio is 1:2. Soft ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is soft moveable. Hard ganache is typically used for chocolate tarts or éclair topping.
What are the ratios of Ganache
There are a couple of different ratios ganache uses to create a harder or softer ganache, depending on what you’re using it for.
Chocolate ganache tarts use a ratio of 2:3 or 1:1 heavy cream to chocolate. Chocolate ganache tarts vary whether they are baked or left to solidify. Ganache does not have to be baked in the oven, this is a personal choice for your tart. Ganache tarts typically have butter added to them at the end to add a richness and smoothness to the chocolate tart.
Chocolate ganache for topping brownies is a bit of a softer ganache. It will not harden, so when you bite into it, it has a bit of a liquid texture to it. Since the chocolate ganache does not harden, it’s easy to cut brownies once the ganache has set. You can place the ganache and brownies in the fridge or freezer to set the ganache in place for 20-30 minutes.
Chocolate ganache for topping brownies uses a ratio of 1:2 heavy cream to chocolate. It’s one of the lowest ratios you can use for chocolate ganache.
How to use ganache
You can use ganache in many different ways, including:
filling macarons
glazing cakes or cupcakes
dipping fruit in
topping for eclairs
filling for crepes
topping for brownies
topping for ice cream
topping for cheesecake
Ganache can be used by adding it to a piping bag, fitted with a small or large piping tip, depending on your project.
Gently squeeze the ganache out of the piping bag onto your creation. If you’re wanting a drip ganache look, pipe right on the edge of the cake so it gently drips down the cake.
Let the ganache set in the fridge for 2-3 hours.
Ganache dessert is ready to serve.
Does ganache harden at room temperature
Ganache will stay hard at room temperature, but it should set in the refrigerator. Typically a ratio of 1:2 ganache will not harden at room temperature. But ratios of 2:3 or 1:1 will remain hard once set in the refrigerator.
How long does ganache take to harden
Ganache takes 2-4 hours to harden in the refrigerator. You can set ganache faster by placing it in the freezer for 30 min – 1 hour.
How to store ganache cake
Ganache cake should be store in the refrigerator for 2-3 days. It’s best eaten within 1-2 days. Ganache shouldn’t be left out of the fridge for more than 2 days. The cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.
Can ganache be frozen
Ganache can be frozen for up to 1 month and then it should be used. Thaw the ganache in the refrigerator overnight, and then mix well to loosen up the ganache before using.
Does ganache need to be refrigerated
Ganache can sit at room temperature for 1-2 days. Ganache can be refrigerated and used for up to 1 week.
Whipped Ganache vs Mousse
Whipped ganache is made by making ganache using warm heavy and cream chocolate. Once the ganache has cooled for about an hour, the ganache is whipped on high until light and fluffy. Once it’s beaten and becomes similar to an icing, it’s ready to use.
Mousse is made a couple of different ways. One way to make mousse is by melting chocolate, then cooling it down a bit and adding egg yolks for richness to the chocolate. Whip the heavy cream, and mix it together with the chocolate. Then fold the egg whites into the chocolate mousse.
Ganache and mousse use similar ingredients, but their makeups are quite different. Mousse is always going to be similar to a pudding consistency, whereas whipped ganache sets hard.
Whipped ganache is used for icing foods like cupcakes, whereas chocolate mousse in itself is a dessert on its own.
Ganache vs Frosting
Ganache is thinner than frosting.
Frosting is much thicker, and needs to be piped, or spread onto a dessert.
Ganache simply is poured onto a dessert which is easier, but can also be messy if it drips too much over the sides.
Ganache is a rich flavor, whereas frosting is more of a sugary flavor.
Frosting is best used for vanilla cakes, whereas ganache is a better fit for chocolate or mocha cakes.
Which is better ganache or buttercream
Ganache is going to give a cake a beautiful finish, and you can use it to drip the ganache down the cake. Ganache is rich, and more of a shocking chocolate taste.
Buttercream is more sugary, and does not have the chocolate shock to it.
Ganache will give your cake top the perfect finish by simply pouring it on top of your cake.
Whereas, buttercream needs to be piped or spread evenly around the cake which is much more time consuming.
Buttercream is better as a flavor over ganache if you’re serving a lighter cake like vanilla cake, carrot cake, or lemon chiffon cake.
Ganache is better served on a chocolate cake, black forest cake, or mocha cake.
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Peppermint bark is a wonderful gift to give someone during the holiday season. Christmas bark made with candy canes is a simple go-to recipe when you need a homemade gift sooner than later.
Step by step how to make peppermint bark
Obtain 1 chocolate bar and break it into smaller pieces. Place the small broken chocolate pieces into a microwave safe bowl.
Microwave your chocolate in 30 second intervals, mixing in between. Mix vigorously until the chocolate is smooth.
Add 1/8-1/4 tsp peppermint extract depending on how strong you want the peppermint taste. If you just want a hint of peppermint, go with 1/8 tsp. If you want more of a heavier mint flavor, add 1/4 tsp of peppermint extract.
Place a silicone mat on a baking sheet.
Pour the chocolate onto the silicone mat. Spread with a pastry scraper or the back of a spoon until it’s 1/8″ thick.
Put a couple of small candy canes in a resealable bag. Get all the air out of the bag.
Place the bag on a cutting board on your kitchen table. Break the candy canes into small pieces by using a meat tenderizer or rolling pin.
Sprinkle the candy cane pieces over the chocolate until it’s evenly distributed.
Place in the fridge for minimum 1 hour to solidify.
Break the Christmas candy cane bark into smaller bit sized pieces and serve.
How long does peppermint bark last
Peppermint bark will last 2-3 weeks. Store your peppermint bark at room temperature. Do not place the peppermint bark in the fridge. The fats in the chocolate will come to the surface, creating a white look to the chocolate. Keeping the peppermint bark at room temperature will allow it to still look pristine weeks after making it.
What is bark candy
Bark candy is chocolate that has been melted and spread out to a thin layer 1/8 ” – 1/4″ in thickness, and then it has candy added on top of the bark.
The candy pieces are not pressed into the chocolate. The candy pieces are delicately in the chocolate due to gravity.
If you press the candy into the bark it has the potential to smear the chocolate over the candy. This isn’t the esthetic look your bark candy should have.
When dropping the candy into the bark, hold it about 6″ above the chocolate so it will fall into the chocolate far enough.
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Piping chocolate writing is easiest to do in handwriting. Try to make the handwriting as neat as possible. See video here.
When writing words, put a line underneath it to have something that will make the letters more stable. This way, you can use the piped chocolate writing for decorations on cupcakes, cakes, or for plating.
How to pipe chocolate writing
You’ll need a couple of tools to pipe your chocolate words
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make your chocolate words.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Place your parchment paper or silicone mat on a baking sheet. This will make it easier to transfer it to the freezer later. Any plate would work for this as well depending on how much freezer space you have.
Begin piping your words as if you were handwriting the word. After you’ve completed the word, trace a line underneath the word to make the letters reinforced, or have something that will be easily stuck into your cake.
Remove the tip from the chocolate word.
Place the chocolate words in the freezer for 20 minutes to set them.
Do not hold the chocolate writing decoration for a very long time in your hand or it will start to melt.
Place your decorative chocolate writing in an airtight container until you’re ready to use it.
What type of chocolate to use for piping writing
The chocolate that should be used for piping chocolate writing is melting wafers. Melting wafers are easy to melt in the microwave, and will not burn easily. Melting wafers flow well when melted, making them the best choice for piping chocolate writing.
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You’ll need a couple of tools to chocolate leaves. Select a couple of leaves you like from outside. They need to be fresh, not dried. Your chocolate will take on the leaf impression of the leaf you select. See video here.
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/8 cup of chocolate to make a few beautiful chocolate leaves.
Lay your fresh leaves on a silicone mat.
Dip your food safe paintbrush in the melted chocolate and paint the chocolate onto the fresh leaves.
Cover it fully and make it as thick as you need to for your preference.
Place the chocolate leaves in the freezer for 20 minutes to set it.
Gently peel the fresh leaf from the chocolate carefully, not to disturb the chocolate.
Do not hold the chocolate leaf for a very long time in your hand or it will start to melt.
Place your decorative leaves in an airtight container until you’re ready to use it.
Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make a few beautiful chocolate decorations.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Cut a strip of parchment paper as long as the length of your chocolate decoration.
Begin piping your decoration by piping circles the length of your parchment paper. Continue and go back the same way.
Make another layer of circles beside the first layer. Go back over and create another layer of circles.
Cut the parchment paper close to one side of the circles.
Roll the parchment paper and make sure the chocolate does not touch itself when closing the circle of parchment paper.
Place an elastic band gently over the roll of parchment paper. Don’t squish the parchment paper or you’ll ruin your design.
Place the chocolate decoration in the freezer for 20 minutes to set it.
Take the elastic band off of the roll of parchment paper.
Gently unwrap the parchment paper. Remove the chocolate decoration from the parchment paper.
Do not hold the chocolate decoration for a very long time in your hand or it will start to melt.
Place your decorative chocolate piece in an airtight container until you’re ready to use it.
White chocolate decorations can be used in a variety of ways
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