Easy & Impressive: Chocolate Abstracts
categories: DIY, bridal shower ideas, food and drinks, valentines day
In case you’re on the lookout for a new way to impress in the kitchen this Valentine’s Day – or aiming to wow a whole group of guests for any special occasion really – here’s one of my favorite “sweet tips” from Simple Stunning Parties, a fabulous book by entertaining expert Karen Bussen.
These cool “Chocolate Abstracts” will instantly dress up any sort of dessert – from ice cream to fancy cakes & custards… and despite their artistic, gourmet look, they’re actually surprisingly easy to make! All you need is chocolate chips (4 oz or more), a squeeze bottle, wax paper, and a microwave.
Here’s the detailed info:
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CHOCOLATE ABSTRACTS
1. Line a baking sheet with parchment or wax paper. Make sure to use a baking sheet that will fit in your freezer.
2. Melt the chocolate chips in a microwave-safe container for 20 seconds. Stir and microwave again for 10 seconds. Chocolate burns easily, so check and stir at 10-second intervals until fully melted.
3. Pour melted chocolate into a squeeze bottle. Tip – a plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess.
4. Squeeze chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal.
5. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment.
Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.
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In Simple Stunning Parties, Bussen recommends pairing the Chocolate Abstracts with vanilla ice cream served in martini glasses and topped with a splash of amaretto. The end result is a very alurring, grown-up treat that’s perfect for Valentine’s day!
{Photos by William Geddes}
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Oh perfect timing! I just made hearts like these to top chocolate mousse for Valentine’s Day. What a great idea to make other random shapes too! Fun.
Feb 1, 2010 at 9:49 am
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These are a great idea! You can do different shapes too – we did a fleur di lys pattern for a post on our site. You could also do numbers for an age on a birthday dessert
Feb 1, 2010 at 9:50 am -
Great ideas for the other shapes! Love the numbers idea too… maybe even for “countdown cupcakes” for new year’s eve…or stars for a “twinkle” baby shower.
You guys are right – the possibilities are endless!
Feb 1, 2010 at 10:09 am -
Great idea, très chic and so simple.
Feb 1, 2010 at 10:17 am -
wonderful so pretty
Feb 1, 2010 at 5:11 pm -
Love the idea of the squeeze bottle – would totally make things a lot neater!
Feb 3, 2010 at 12:16 am
I think I want to host a dinner party! -
How neat! Thanks for posting this. I melted vanilla chips, tinted them pink and presto … instant flair for my coconut cupcakes. I made hearts and initials too. Thank you!
Feb 3, 2010 at 11:19 am -
just a question re: the chocolate………you specifically mention semi sweet or dark, but I’m assuming it’s ok to use milk choclate or vanilla chocolate too?
Feb 4, 2010 at 4:33 pm -
Hi Kristina –
Yes – for some reason the original recipe notes semi-sweet or dark, but milk or white chocolate should work fine too
Feb 4, 2010 at 6:34 pm -
I make these, but I use a snack size zip lock bag instead. I warm the chips the same way, and then cut a very small hole in the corner of the bag and complete as directed. It makes clean-up a breeze!
Feb 5, 2010 at 12:58 pm -
I made these today using letters for a baby shower I’m hosting this weekend…they turned out fabulous! and so easy!
Feb 5, 2010 at 2:29 pm
love the idea w/the ziploc…I’ll try that next time. -
FYI-make sure the chocolate is very cool if you use a plastic bag with the corner snipped off! I nearly burned myself. I will use a bottle next time. The 2 hr. cool period is a must or the designs will bend.Made these for Valentine’s day and my husband loved it!
Feb 15, 2010 at 10:26 pm -
So simple and easy! Thanks!
Feb 28, 2010 at 6:30 pm -
Love these! Will def be featuring these on my blog!
Jun 11, 2010 at 2:53 am
