You will need oil-based food colors for this project because liquid and gel colors are water-based and will not mix with the chocolate.
- Dark chocolate or melted coating chocolate
- Cocoa butter or melted white chocolate
- Double boiler
- Oil-based food colors
- Paper cornet or piping bag fitted with a #1 tip for the inscription, if desired
- Piece of marble or sheet of acetate
- Large offset palette knife
- Ruler or cardboard template as a guide
- Pizza wheel or knife
Preparation
Preparation Timeline:
Up to 2 days in advance: Cover cake board in fondant if not using a cake plate
Up to 2 days in advance: Bake cake (See Chocolate Sponge Cake recipe)
Up to 1 day in advance: Fill cake with choice of icing
Up to 1 day in advance (up to 3 days in advance, if using tempered chocolate):
Up to 1 day in advance: Prepare chocolate tiles (see below)
Up to 1 day in advance: Glaze cake with chocolate glaze
Up to 1 day in advance or day of event: Decorate cake
Temper the dark chocolate or melt the coating chocolate. Keep the chocolate fluid so it will be spreadable. This can be accomplished by periodically flashing the chocolate over a hot water bath.
Gently melt the cocoa butter or white chocolate in a double boiler. Allow it to cool slightly and color with the food coloring. Fill paper cornets with the colored cocoa butter or white chocolate and create a design over the piece of marble or acetate. If you are using acetate, tape the sheet to the work surface so the tiles do not curl as they set.
Pour some of the dark chocolate into the center of the acetate sheet and spread it thinly on top of the cocoa butter with an offset palette knife. Add more chocolate if necessary to obtain an even coating.
Once the chocolate is almost set, use a pizza wheel or knife to cut it into equal-sized tiles using a ruler or a cardboard template. Begin by cutting strips one way and then cutting in the opposite direction.
Allow the tiles to set completely and then lift them off the acetate.
