Chocolate Stars Coated In Edible Copper Luster Dust

Ingredients

  • Dark chocolate, tempered 250 g 8.82 oz
  • Edible copper luster dust 2 g .07 oz

Method

  1. Pour enough chocolate into the polycarbonate star mold (see Resources) to fill each mold to the top. Even it out with a chocolate knife.
  2. Let set at room temperature. Once the chocolate is fully crystallized, after about 1 hour, turn the mold over to release the stars.
  3. Brush each star with the luster dust using a soft art brush. Affix the dust with a mist of edible lacquer spray (see Resources).
  4. Reserve in a cool, dry area, preferably enclosed. Discard after 1 year.

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