Sparkling gold accented with a stroke of red
Coat the interior of a hemisphere mold with gold pearl powder, dot with red food coloring, then pour dark chocolate into the mold to form spheres.
Ingredients
dark chocolate
to taste
gold pearl powder
to taste
oil-based food coloring (red, melts at 30-35°C)
to taste
Instructions
1
Apply pearl powder
First use a flat-tip brush to apply pearl powder inside the mold, then turn the mold upside down to let any excess powder fall out.
2
Apply coloring
Use a pointed brush to dab red coloring (melted at 30-35°C) inside the mold, then gently tap the mold about twice.
3
Pour in chocolate
Fill the mold with chocolate up to the edge level, then hold the mold slightly above the table and tap it against the work surface, then rotate the mold 180 degrees. Repeat this about 15-20 times to release any air bubbles from the chocolate.
4
Remove excess chocolate
Turn the entire mold upside down and tap it about 10 times with a rolling pin or similar tool to let all the excess chocolate drip out.
5
Scrape and unmold
Carefully scrape off the overflowed chocolate with a larger spatula, then place the mold face-down resting on 2 sticks. Let it harden at room temperature. Once hardened, scrape off the overflow again, then place it in a 10-15°C refrigerator for several minutes. After unmolding, briefly touch the edges of the chocolate against an iron plate heated with a hair dryer to slightly melt them, then join two hemispherical chocolates together to form a complete round chocolate.
