Chocolate Butterfly | How to Make Dainty Chocolate Butterflies

chocolate butterflies howtocookthat ann reardon

Chocolate butterflies sound kind of dreamy and magical. Paper thin chocolate wings fluttering by, landing on your cupcake to adorn it to perfection.  Or hiding in the garden to surprise and delight party guests.

chocolate butterfly ann reardon chocolate butterflies by Ann Reardon

Butterflies are dainty, so the chocolate equivalent needs to be delicate, elegant and delicious. To achieve this you can use tempered chocolate so that they are crisp at room temperature.  If you are making colorful butterflies I suggest that you use ‘fake’ white chocolate because the real white chocolate can be difficult to temper in small quantities. If you’re confused already then read this post that explains tempering and what chocolate to use for decorations.

chocolate butterflies how to cook that IMG_3710

Watch the video for a full tutorial on making these beautiful butterflies:

You will need:
300g (10.58 ounces) Chocolate (what chocolate to use) If you are making one toned butterflies you will not need this much chocolate, I have allowed plenty so that you can make several colours and have a decent amount in each bag so that it doesn’t set too quickly.
Oil based food coloring (available at cake decorating stores)
Non-stick baking paper (if you do not have non stick baking paper then check that the paper you are using allows the chocolate to slide off it easily once set).
Ziplock Bags or piping bags for the chocolate
Some pictures of real butterflies to give you an idea of the wing shape

Fold your baking paper in half to make a crease down the centre. Quickly pipe one side of the butterfly, fold the paper over and gently rub on the chocolate. Open again, pipe the body and antennae and then sit against a wall to allow it to set with the wings on an angle.

dainty chocolate butterflies


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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50 Responses to Chocolate Butterfly | How to Make Dainty Chocolate Butterflies

  1. Teresa (HELP NEEDED) says:

    Hi Ann!
    Please Help!
    I am really liking your vids!
    when I am baking chocolate decorations and stuff with chocolate my chocolate is ALWAYS setting really fast and before I can make some decorations like the butterflies and things.
    I live In New Zealand and mostly using Nestle chocolate melts.
    is it because I live in New Zealand or the chocolate melts I am using and is there something I can do to stop them from melting? PLEASE HELP!

    • Teresa (HELP NEEDED) says:

      just looked at one of your replies I am using a marble/stone bench but normally I am doing it over a chopping board?

  2. Bee says:

    Hey ann. Just wondering what will happen if I use our natural food colouring instead of oil based for the white chocolate colouring. Also what will happen if I use actual white and dark chocolate. Will it just take longer to temper and melt at room temperature? Thanks. Oh and btw your the best YouTube cake and desert decorator I know of.
    Here is a pic of our food colouring

  3. Pingback: Daintiest Butterfly Cupcakes | One Crafty Thing

  4. Maribe says:

    Your tutorials are excellent. I have tried making those butterflies from tutorials from youtube (not yours) and it looks good after it set. Looks beautiful on my cake. However, yours seems simplier and prettier. I will have to try this. I am now a fan of yours. Here’s how mine looked like:

  5. Carolyn says:

    I made these and put them on my granddaughters lime green birthday cake and they turned out spectacular. I broke a few learning to make them but finally figured out that the outside needs to be a little thicker than I was making them. Thank you for taking the time to teach all of us. You are wonderful !

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  7. Michelle says:

    hi Ann, can I use melted chocolate chips for this?

  8. sylvia says:

    Ann, I’m probably the only fan that cannot make those butterflies. I
    have piped and piped, yet when I unfold the paper, I just get a blob. : (
    I am using the Wilton Light Cocoa melts, is that my problem. Does it
    need to be Dark chocolate or is there a certain temperature for the
    melting? I keep watching your video over and over & I’m doing what you are doing. I hope a hint from you you will help me. I am so excited
    to make these butterflies and sooo disappointed that I can’t. Thanks
    for your help.

    • Ann Ann says:

      hi sylvia, teh candy melts shoul dbe fine. Do you have a stone or marble counter top? they may be setting too quickly, try putting somthing like a book underneath the paper to give you a little longer to work with it

  9. Deb says:

    I’ve viewed a number of YouTube videos on making chocolate decorations–and wanted to try butterflies. Yours is the BEST! I’m a new fan. Thank you!

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