{"id":3509,"date":"2013-06-28T19:21:33","date_gmt":"2013-06-28T09:21:33","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3509"},"modified":"2019-03-17T19:45:09","modified_gmt":"2019-03-17T08:45:09","slug":"chocolate-butterflies","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-butterflies\/","title":{"rendered":"Chocolate Butterfly | How to Make Dainty Chocolate Butterflies"},"content":{"rendered":"
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Chocolate butterflies sound kind of dreamy and magical. Paper thin chocolate wings fluttering by, landing on your cupcake to adorn it to perfection. \u00a0Or hiding in the garden to surprise and delight party guests.<\/p>\n\n\n\n
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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. \u00a0If 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<\/a>.<\/p>\n\n\n\n
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Watch the video for a full tutorial on making these beautiful butterflies:<\/p>\n