Chocolate Art Supplies
In the video I will show you two ways you can make these chocolate truffles, one if you have molding gel and one if you do not. Either way it will make an impressive gift for your foodie or art loving friends.
To make these chocolate truffles you will need:
For the chocolate shell:
White chocolate for all colours except for black. Note that 70g (2.47 ounces) of chocolate is enough for 4 long sticks and 4 short sticks with a little left over. You kind of need some left over chocolate so that you can cleanly level off the tops. The art sticks I made were 3.4cm (1.34 inches) x 1cm (0.39 inches) x 1cm (0.39 inches) and 6.8cm (2.68 inches) x 0.9cm (0.35 inches) x 0.9cm (0.35 inches).
Dark chocolate for the black “chalk”
Oil based food colouring (I used green, blue, white, orange, yellow, red and black)
Lime Ganache Filling
100g (3.53 ounces) White chocolate
30mL (1.01 fluid ounces) lime juice
Orange Ganache Filling
100g (3.53 ounces) White chocolate
30mL (1.01 fluid ounces) orange juice
Strawberry Ganache Filling
100g (3.53 ounces) White chocolate
30mL (1.01 fluid ounces) strawberry juice from crushed and sieved strawberries
Licorice Filling
humbugs or other licorice flavoured candy crushed
Hazelnut Filling
Hazelnuts finely chopped
Optional you can mix the hazelnuts into a milk chocolate ganache made from 100g (3.53 ounces) milk chocolate and 30mL (1.01 fluid ounces) cream
Passionfruit Ganache Filling
100g (3.53 ounces) White chocolate
30mL (1.01 fluid ounces) strained passionfruit juice
Peppermint Ganache Filling
100g (3.53 ounces) White chocolate
30mL (1.01 fluid ounces) cream
2 drops of peppermint essence
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Hey Ann,
This inspired me to make everyday objects out of food! I made a saw blade out of sugar cookie, and a knife out of brownie and chocolate.
I need help! Where can I find the gel mold thin in the US. Also, there is no oil-based food coloring ANYWHERE (affordable anyway). I would really appreciate a link
Thing*
This was AMAZING! My friend started freaking out, I felt bad for them so I gave her one! Other people started asking and now I have more friends TwT
Hi Ann.
I just found you on YouTube not too long ago & really enjoy your videos. I have a question on the silicone you used to mske your mold. Can you tell me the name of it & where there might be an online source.
Thanks so much.
Even if I don’t get to get it done
I love the holographic chocolate. I work at a Christian Children’s Home. I am going to try it. Where do you get the holographic paper/plastic to use?
Hi Anne sorry I can’t spell I’m only 10, do you have to temper your chocolate???
What do you mean?
Hi Ann. I really like your vids. By the way, do you do any giveaways? I really need cooking materials!!!
I know it has been asked before, but just wondering where you purchased the trays for the chalk chocolates. They look amazing and fun
Hi Ann, how long do we microwave the filling for?
where do I get that moulding gel in the UK (eBay is not an opinion)
what if you used blueberry juice for the blue one and grape juice for the purple one, would it still work?
I discovered this channel only recently and I love it! I love Ann’s accent and voice too – there’s something warm and soothing about it, and it’s exactly what I needed during this time of COVID 19 isolation. I’m an art teacher so this was a fun project to see. The only thing I found a bit dismaying was that it appeared that the pastel trays had not been washed or cleaned completely before using. It looked like some of the colored chalk dust was still there in the corners…?
Lovely to have you join us, I noticed that in high definition too. I had actually scrubbed them with a tooth brush and hot water with dishwashing detergent and it looked like it was all off – until I was editing the video.
Glad to know & thanks for the reply?
And thank you as well for making all these wonderful videos!
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Thank you for all your amazing recipes!!! And showing how awful channels like (rhymes with Mummy) are. It would be nice to have a chart for how high to heat dark, milk and white couverture chocolate and what temp you work with each chocolate and at what temp it sets! How do you keep chocolate hot enough to work with in molds? What temp is too high for ganache? What temp should your ganche be to put in molds? Sorry trying to figure out about chocolate making.
Hi Christine this post may be what you are after…https://www.howtocookthat.net/public_html/temper-chocolate/ ganache should be room temp when you add it into the moulds.
Congratulations on reaching 4 million subscribers Ann! The chocolate pastels were amazing! Please can you do another debunking video please? I really like those! You are my favourite YouTuber ever by far I think your videos are amazing and inspiring! Keep up the great work!
?? Thanks Cami
That art pastel chocolates was fantastic!
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I totally love this – how would I get or make the box? Can you order from an art supply?
Hi Debbie, I just went to an office supply store and art store and looked for one that I liked the look of. ?
Ann! Congrats on 4 million subscribers! It’s been over four years since I subscribed to you channel I absolutely love the cakes and sweet treats that you make. I still remember the day that the “top ten books cake” came out. I was so excited to watch it. I hope you continue to make amazing stuff and I can’t wait until you reach ten million subscribers!
Thanks so much sugar Kitten ?
I found the listo of ingredients, but not the recipe
Hi Alexander their are detailed instructions in the video for you ?
The instructions are on her youtube channel, this is only for the recipe quantities.