Rainbow 'Unicorn' Chocolate
As the name suggests, this unicorn-inspired bliss is quite magical! Probably my most favourite use for white chocolate, I’m sharing with you an easy-peasy recipe with little effort and a beautiful reward. For baking beginners, there is no whisking, piping, layering, frosting or fiddly bits. Just lots of creative and unbridled fun with chocolate and any fancy edible decorations of your choice! The different combinations of chocolate colours and toppings are pretty much endless. Simply melt your chocolate down, spread it out, swirl it around, add some glamorous morsels and…Ta-da!
While these chocolate shards make joyous treats on their own, they also make a fancy adornment to your cakes and desserts, as well as sweet gifts for friends.
700 grams white chocolate, such as baker’s white chocolate, white chocolate melts, or couverture white chocolate (refer to note in Step 1)
3-4 drops blue oil-based colouring or powdered colouring, suitable for chocolate
1-2 drops pink oil-based colouring or powdered colouring, suitable for chocolate
1-2 drops green oil-based colouring or powdered colouring, suitable for chocolate
1/4 cup silver cachous
1/4 cup rainbow sprinkles
1/4 cup pastel-coloured edible confetti
1/4 cup mini fruit tingles
1/4 cup chocolate candies or round candy pearls
1 wooden or metal skewer (you will need this to weave your magic!)
Step 1: To make your rainbow ‘unicorn’ chocolate, first line a large baking tray (mine is 30cm x 40cm) with baking paper or use a silicone baking mat. Melt white chocolate either in the microwave or a double boiler. If using the microwave, place chocolate in a microwave-safe bowl, and heat for 30-second intervals, stirring each time with a metal spoon or silicone spatula until chocolate is silky smooth.
Note: If you are using any type of couverture chocolate (my personal favourite) which contains a high cocoa butter content, you will need to temper (also known as ‘crystallize’) your chocolate as per manufacturer’s instructions, in order to obtain the best taste, texture and overall results. Some useful information and tips on how to temper chocolate can be found HERE, as well as HERE...Aaaaaand HERE!
Step 2: Divide half of the melted white chocolate into two smaller heat-proof bowls. Colour the remaining half of melted chocolate light blue, using 3-4 drops of chocolate colouring, until a desired shade is achieved. Colour the two smaller bowls of white chocolate pink and the other green, using 1-2 drops of chocolate colouring, until a desired shade of light pink and pastel green is achieved.
Step 3. Depending on the temperature of your kitchen, some of your bowls of chocolate may begin to thicken and set while you are busy colouring the others (this may be a good time to turn off the air-con, if it’s in use!). If your chocolate is setting before you’re able to use it, don’t fret! Simply re-heat the set bowls of white chocolate until all of the chocolate in the three bowls is once again smooth and at ‘pourable’, more workable consistency.
Step 4: Pour melted blue-coloured chocolate onto your baking tray/mat and use a spatula or the back of a large spoon to spread all over until chocolate is the thickness of approximately 3-4mm. Gently tap tray or shake mat to level chocolate.
Step 5: Using a spoon, dollop the pink and green-coloured white chocolate all over various areas of the tray until completely covered. Again, gently tap tray to level chocolate and then with a skewer, quickly and repeatedly swirl throughout chocolate colours. And I mean go as quickly as you can! Otherwise your chocolate may begin to set before you are finished. When you are happy with your pattern, immediately cover with your selection of decorative sprinkles and candies. Give the tray another little tap to further embed candies into the chocolate.
Step 6: Place your chocolate masterpiece in the refrigerator until completely set (approx. 1 hour). Once chocolate has hardened, use a blunt knife to carefully break into shards. Alternatively, if you would like more precise shards, a warmed sharp knife, dipped into hot water will do the trick!
To store, keep in a cool environment and away from direct sunlight.
Yours in baby blue chocolate-covered fingers,
Kat Sabbath xo