Shiny Metallic Chocolate Covered Strawberries?
Decorating By Divaliciousy Updated 22 Jul 2015 , 8:59pm by Divaliciousy
I am curious of how do you make chocolate covered berries have a metallic shiny color? Can you paint the mixture of vodka and corn syrup on them like it can be done on fondant to give it a shine?
one way would be to use real gold or silver foil
If its a large order,
After the chocolate on the berries has set up, depending how many, mix approximately 1/2 cup vodka with the metal luster dust of your choice. You can make it as shiny as you want by how much you mix in. Dip the strawberries in one at a time, air will evaporate the vodka so it dries. I have not used corn syrup.
You could also just use a brush and use a mix of vodka and dust and paint it on.
ooooo thank you for this info....does it affect the taste?
you want to be sure you use edible dust -- i do my berries last minute and fridge them -- there can be condensation from this but it dries off no worries -- if i was going to do a metallic gold other than the foil i mentioned i would pipe it on the whole lot of them in the boxes before or after arranging them for service -- i'd just pipe it back & forth to result in stripes - then jostle the plate if necessary to break any strands between berries
i'd use the piping gel + dust in the bag
You could also spray them with edible metallic spray [Chef Master, PME, Wilton, or Duff's] or paint them with edible metallic airbrush color.
If using luster dust, it does need to be edible. You can find those from, to name just a few: thesugarart.com, pristinepowders.com, sugarpaste.com, The description will say edible, FDA approved.
Do NOT use any disco, pixie, or twinkle dust, as those are plastic craft glitter and not to be eaten.
you're very welcome -- but you test this first and remember you can't make these much in advance -- I did mine the morning of the event -- as soon as you wash them the meter starts running on the leaves withering -- I wash and hand dry and dip at the same time --
actually I line large plastic tubs with paper towels and roll the washed berries in there to dry changing from one container to the next until they are as dry as that gets them -- do the next load/s then I roll each one in a towel as I dip to be sure no moisture gets in my chocolate -- and I fridge them to prolong the inevitable -- shelf life is brief
so you want to be sure your metallic stands up to your method in advance
best to you
great advance...will definitely be referring back! Thanks again.
theresa, that is very cool, thanks
http://www.shopchefrubber.com/Decor-Cocoa-Butter-Super-Gold-200g-7-oz/
as always, glad to help, and even happier to be back. I have missed all of you very much, and look forward to learning all the new techniques I have missed out on during my absence (severe illness, but slowly making a comeback).
painting chocolate with vodka is not only time consuming, but darn near impossible. the liquid is repelled by the fat content of the chocolate, which causes beading. when dry, the remaining powder rubs off if handled. I tried painting 24K dust on the veins of chocolate autumn leaves for a friend's bridal shower, and had nothing but problems. I had to take a clay tool & texturize the veins to get it to stick. the metallic cocoa butter was not available back then.
Feel free to PM me if you have any more questions.
Theresa
Welcome back Theresa and glad to hear of your recovery!
Thank you so much. It has been a long, hard road, and I am still working on getting better, but in the meantime, I have heard that there are so many new things to learn, and I have been perusing through the tutorials section to find them. I have also been looking for members I knew in the past, hoping they are still around.
If anyone has any suggestions on tutorials ot techniques to research, please PM me and point me in the right direction.
Hugs - Theresa
Beautiful...where did you get your gold edible paint from?
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