Casa Rosales

Casa Rosales

Wednesday, 1 February 2012

Go Faster Stripes

One of my favourite bloggers was doing some important musing and wondering recently. She was particularly intrigued by how Alice's chocolate had achieved its stripe. I was almost overcome with excitement - because I KNEW.

Yes, I know how the stripe was placed so elegantly in Alice's chocolate. And this post is to demonstrate to MPM (and anyone else who may be preoccupied by the problem) how it's done. Albeit in a rather rough and ready version...

First off - prepare your chocolate making equipment - including here, white and milk chocolate (all I had in) and some chocolate moulds. (Yes, they are dinosaurs!)

Without going into the details (because this isn't a chocolate tempering workshop) melt the chocolate in preparation for putting into the moulds.

And then here is the clever bit - unfortunately I was unable to capture the actual moment as I was without a photographer and my hands were occupied. To get a perfect stripe, one should use a piping bag but I couldn't be bothered. I just dribbled a thin stream of chocolate directly from the spoon into the mould; allowing the chocolate to make a line in each individual mould. (Apologies for the photography.)

Allow this chocolate to set in the mould before filling with the white chocolate. And then wait til this sets too.

Et voila! One 'inset' stripe. And I confess, it's not elegantly placed - it would have looked better offset to the left as you look at it and with a little bit of pink or red chocolate in the indentation and if time had been on my side, I would probably have made these with a truffle centre, rather than solid. But you get the idea...?

Random dribbling! And a fair bit of blobbing.
Hope this unprofessional guide explains it for you, MPM. And anyone else struggling with the same anxieties.

And I hope she doesn't mind if I pinch one of her comments I read on her blog - 'Pass me another atom, this one's split!' Love it!


  1. Voila! Indeed!
    You have my undivided attention, and unfaltering respect.

  2. They look lovely and relatively simple. The heart shape is making me think about a little valentines dinner to prep for. In our half term this year so I thought I might be a little adventurous!
    Some how missed your photo on Friday - don't they look gorgeous?

  3. Natalie, I thank you, I thank you.

    Karen - simple once you master tempering the chocolate. Worth giving it a go. The moulds are silicone and quite widely available these days. Good luck!

  4. Brilliant! I had an idea it was something like that but it's lovely to be shown how to do it :D

  5. Wonderful....They look sooooogood. Cant wait to have a go.....have booked into a chocolate making course in Liverpool next month..... do I need to take the tempering extension course ?????

  6. Very clever and very attractive x

  7. Stop it, Annie! I have enough trouble resisting chocolate as it is, and here are you showing me how to make such wonderful treats. Sob.....

  8. Hello Annie:
    Bravo!! Next we know you will have been headhunted to put the white lines down the centre of roads!!! Oh, if only we were closer to sample the delights of your chocolate making!!!

  9. Aha! So that's how it's done! I had wondered about that as a method and then dismissed it assuming that when you put the second colour in it would melt into the first. Does this not happen then, or is it because it is tempered, that they don't "run" into each other?

    This man is my hero:

  10. OOps! That link doesn't appear to work, it's Raymond Blanc on Youtube making a Cafe Creme dessert in a chocolate cup! Exquisite. I have never forgotten watching him make it on telly one night.


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