{"id":54038,"date":"2017-04-28T11:25:24","date_gmt":"2017-04-28T01:25:24","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=54038"},"modified":"2021-07-17T14:40:33","modified_gmt":"2021-07-17T04:40:33","slug":"chocolate-swirls-splashes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-swirls-splashes\/","title":{"rendered":"Chocolate Swirls and Splashes"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-swirls-splashes\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/04\/cakepop-swirls-550x309.jpg\" alt=\"cake pop swirls how to cook that\" width=\"550\" height=\"309\" class=\"photo\" data-wp-pid=\"54043\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>It&#8217;s time to have some fun with chocolate swirls and splashes.  Capturing the fluid motion of liquids in solid form always looks fascinating.  It&#8217;s like freezing a moment in time.<\/p>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/oxNFeoEBPLM?rel=0?ecver=1\" frameborder=\"0\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"fn\">Cake Pop Swirls<\/h4>\n<p>You can make cake pops from scratch using <a href=\"https:\/\/www.howtocookthat.net\/public_html\/raspberry-white-chocolate-cake-pops-recipe\/\">this recipe<\/a> or <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cake-pops-that-taste-good\/\">this one<\/a><\/p>\n<p>or use cake scraps as below<\/p>\n<p>2 cups cake crumbs<br \/>\n<span class=\"ingredient\"><span class=\"amount\">150g (5.29 ounces)<\/span> <span class=\"name\">milk chocolate<\/span><\/span><br \/>\n50 mL (1.69 fluid ounces) Cream<br \/>\ncake pop sticks<br \/>\nwhite chocolate<\/p>\n<p>For coating<br \/>\n400g (14.11 ounces) white chocolate<br \/>\noil based food coloring<\/p>\n<p>Pour your cream over the chocolate and microwave for 30 seconds stir, 30 seconds stir, 20 sec stir then repeat 10 sec stir until it melted.  Mix in the cake crumbs.<br \/>\nTake a tablespoon of mixture and roll it into balls and place on a baking tray.<br \/>\nDip a cake pop stick into some melted compound chocolate then push it into each ball.  <\/p>\n<p>Temper some white chocolate (<a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\">how to temper<\/a>). <\/p>\n<p>Place some of your chocolate into two small bowls and add <strong>oil <\/strong> based food colouring you can get this as a liquid or a powder.  Do not use water based gel colours or liquid colours because it will seize your chocolate.<\/p>\n<p>Drizzle the top of the bowl of white chocolate with the coloured chocolate<\/p>\n<p>Take a cake pop dip it in swirl and pull out.  Then hang it upside down to set.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-550x413.jpg\" alt=\"how to cook that can pop swirls\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-54042\" data-wp-pid=\"54042\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>Splash Truffles<\/h4>\n<p><strong>Chocolate <\/strong><br \/>\nchocolate truffle mold<br \/>\nOil based food coloring<\/p>\n<p>Line the truffle molds with chocolate as shown in the video. <\/p>\n<p><strong>Filling ganche<\/strong><br \/>\n150g (5.29 ounces) milk chocolate<br \/>\n50mL (1.69 fluid ounces) cream<br \/>\nheat together int he microwave until melted.  Cool to room temp then pour into on half of the chocolate truffles.<\/p>\n<p><strong>Filling &#8211; raspberry gel<\/strong><br \/>\njuice of half a lemon<br \/>\n2 cups frozen raspberries<br \/>\nsugar to taste.<br \/>\n2 sheets of gelatin<\/p>\n<p>Add the gelatin to the water and leave to bloom.<br \/>\nPlace the remaining ingredients into a pan and heat until the raspberries break down.  Pour through a seive to get rid of the seeds.  Squeeze the water out of the gelatin and stir through until melted.<\/p>\n<p>Cool to room temp then pour into one half of the chocolate truffles and leave to set.<\/p>\n<p>Once they are set join the two halves together.<\/p>\n<p><strong>Chocolate splash<\/strong><br \/>\n300g (10.58 ounces) chocolate<br \/>\noil based food coloring<br \/>\n50g (1.76 ounces) compound chocolate<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-550x309.jpg\" alt=\"chocolate truffles ann reardon\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-54044\" data-wp-pid=\"54044\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-1200x675-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Warm some compound chocolate, dip in a cake pop stick and rest it on the top of your truffle int the centre.  Once set, carefully lift them up and poke into some oasis foam that is wrapped in foil.<\/p>\n<p>Pipe over some tempered chocolate in one colour.  Then immediately follow with another colour and let it drip down.  <\/p>\n<p>Once the chocolate is set turn it the right way up and push the stick sideways until the stick comes off.<\/p>\n<p>These truffles are inspired by an amazing French chocolatier <a href=\"https:\/\/www.facebook.com\/martin.diez.58\" target=\"_blank\" rel=\"no follow noopener noreferrer\">Martin Diez<\/a>.  They look epic and inside they are super yummy. <\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Chocolate Swirls and Splashes\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-550x413.jpg\",\n  \"description\": \"It\u2019s time to have some fun with chocolate swirls and splashes. Capturing the fluid motion of liquids in solid form always looks fascinating. It\u2019s like freezing a moment in time.\",\n  \"keywords\": \"Ann Reardon, How to, cook, baking, rose desert, roses, chocolate, delicious, easy, best, yummy, chocolate swirls, cake decorations\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2017-04-28\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT5M\", \n  \"totalTime\": \"PT15M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, French, Australian\", \n  \"recipeYield\": \"6\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n\"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"9\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"recipeIngredient\": [\n    \"Milk chocolate\",\n    \"White chocolate\",\n    \"2 cups cake crumbs\",\n    \"cake pop sticks\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Pour your cream over the chocolate and microwave for 30 seconds stir, 30 seconds stir, 20 sec stir then repeat 10 sec stir until it melted\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Mix in the cake crumbs.\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Chocolate Swirls and Splashes\",\n    \"description\": \"It\u2019s time to have some fun with chocolate swirls and splashes. Capturing the fluid motion of liquids in solid form always looks fascinating. It\u2019s like freezing a moment in time.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/cake-pop-swirls-ann-reardon-550x413.jpg\",\n    \"uploadDate\": \"2017-04-28\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=oxNFeoEBPLM\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/oxNFeoEBPLM\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-swirls-splashes\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"chocolate truffles ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/chocolate-ann-reardon-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"54044\" \/><\/a><p>&nbsp; It&#8217;s time to have some fun with chocolate swirls and splashes. Capturing the fluid motion of liquids in solid form always looks fascinating. It&#8217;s like freezing a moment in time. &nbsp; Cake Pop Swirls You can make cake pops from scratch using this recipe or this one or use cake scraps as below 2 cups cake crumbs 150g (5.29 ounces) milk chocolate 50 mL (1.69 fluid ounces) Cream cake pop sticks white chocolate For<\/p>\n","protected":false},"author":1,"featured_media":54044,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,912],"tags":[1326,31,802,26,2746,952,163,521,281,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/54038"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=54038"}],"version-history":[{"count":5,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/54038\/revisions"}],"predecessor-version":[{"id":128745,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/54038\/revisions\/128745"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/54044"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=54038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=54038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=54038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}