Chocolate Marbled Tiles

Marbled chocolate can be used to enhance a cake or a dessert and only your imagination limits your choices. Break the chocolate into pieces and place them around a cake or as a decorative piece for a dessert.

Ingredients

250 g Nestle baking white melts

1 drop candy colour paste

Method

Line a small tray with waxed baking paper. Melt nestle white melts in a microwave oven very slowly and stir in between until it reaches a temperature around 45ºC. Or melt nestle white melts over a saucepan half filled with simmering water. Stir until the cooking compound is smooth. Place 1 tablespoon in a small plastic bowl and add 1 drop candy colour paste, stir until smooth and even. Make a cornet for piping and pour the melted coloured compound into it.

1. Pour the smooth white compound onto the baking paper and smooth evenly with a palette knife. Make a small hole in the cornet and pipe the coloured compound on top of the white in a swirling pattern.

2. Take a toothpick or a skewer and run the tip through the compound and drop the tray carefully on the table. This will make it even and smooth plus allow the air bubbles in the chocolate to come to the surface.

3. Place the tray in the fridge fro approx. 5 minutes. Remove from the fridge and allow the compound to reach room temperature, which allows it to be cut or broken in pieces. Cut or break the compound into the size of pieces you need.

4. Assemble the pieces to a sculpture and glue it together with some melted white compound.

Here is a Red Velvet sculptured birthday cake I made using this method.

Note: Nestle baking white melts cooking compound is probably best described as candy melts because it does not contain chocolate and is easier to work with than white chocolate. The same method can be applied to normal chocolate but needs a lot more care and time.