Heart Rings |
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Method:
Place two plastic shaped heart cookie cutters, one inside the other onto a transfer sheet. Pour chocolate between to two
hearts. Place into freezer to set. Once set remove from freezer pull off the transfer sheet and remove the cookie cutters.
(Cookie cutter are available from the Chocolate Den in a set of 6 for R30.)
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Chocolate Valentine Hearts |
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Chocolate Hearts with Nuts and Cherries |
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Method:
Place a heart shaped cutter onto a structure sheet or onto a piece of plastic if not available. Pour melted chocolate
into the cookie cutter. Decorate with nuts and cherries and drizzle with different coloured chocolate on top. Set in freezer.
Once set and out of the freezer package into a cellophane packet.
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More Chocolate Heart Ring ideas |
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Hollow Chocolate Heart with Roses |
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Method:
Fill chocolate mould to the top with chocolate and place in the freezer. The chocolate will start to set from the outside
edges moving towards the centre of the mould. After about three minutes you will find that your chocolate has set around
the sides of the mould and is about 1.5cm thick. Remove the mould from the freezer, pour the melted chocolate back into
your bowl and then place the mould back into the freezer to set.
Once set, remove from freezer and unmould. Place a surprise inside the hollow heart chocolate. Stick the heart onto a small
cake board using melted chocolate. Decorate with roses and leaves. Package in the half cube box.
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Chocolate Box Filled with Chocolate Hearts |
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Method:
To make the lid, line the inside of your mould with a chocolate transfer. Pour half a centimetre of chocolate into the mould.
Set in the freezer. When set remove from freezer and unmould. Pull the plastic of the transfer off the lid, leaving the print
behind on the chocolate.
To make the box, fill the chocolate mould to the top with chocolate and place in the freezer. The chocolate will start to set
from the outside edges moving towards the centre of the mould. After about three minutes you will find that your chocolate has
set around the sides of the mould and is about 1.5cm thick. Remove the mould from the freezer, pour the melted chocolate back
into your bowl and then place the mould back into the freezer to set. Once set remove and unmould. Fill the box with solid
chocolate hearts. If you want decorate the lid with sugar paste roses and place a rose inside the box amongst the solid
chocolate hearts. Package in the half cube box.
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Chocolate Valentine Cards |
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Hearts & Kisses for Valentines Day |
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Ingredients:
Chocolate mould PV166 (lips) & CD276 (hearts)
Milk chocolate
Marshmallow fluff
Caramel spread
French biscuit
Edible crystals
Method:
Melt your chocolate and then brush your mould with a generous coating of melted chocolate. Allow to set in the freezer for
one minute. Once the chocolate is set fill your mould ¾ way up with marshmallow fluff. With a piping bag squeeze a dollop
of caramel spread into the middle of the fluff. Mix French Biscuit into the chocolate to a thin porridge consistency.
Cover the fluff with your chocolate mixture. Ensure that you fill the shape up to the top but not overflowing.
Set in the freezer for 5 minutes. Unmould and lightly sprinkle with edible crystals.
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Valentine Cards |
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Printed Cup Cake Cases |
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We now have printed cupcake cases. If you are baking for valentine’s day we have a completely new design for cupcake cases.
I decorated mine with strawberry mouse and chocolate hearts.
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Stunning New Moulds |
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Another product that can serve as a mould is the new ice lolly range. There are 8 different shapes and I just love
all of them. I think they are wonderful for both Valentine’s as well as Easter. I tried them out, made them hollow
and filled them with Astros.
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Brownie Cup Cakes |
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Ingredients:
200g dark Chocolate
120g butter
11/4 sugar
1 cup flour
1 teaspoon vanilla essence
4 large eggs
120g chocolate chips
200g chopped pecans
Method:
Melt chocolate and butter together and transfer to a larger bowl. Add the sugar, flour and vanilla and mix well. Add the
eggs one at a time and mix well after each addition. Add chocolate chips and pecan nuts. Fill cup cakes ¾ full with batter.
Bake for about 20 minutes, until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcake and then
decorate.
Ingredients for chocolate icing:
125g butter
50ml cream
250g chocolate
Method:
Cream butter. Slowly beat the melted chocolate into the butter. Stir in the cream. (Add coloring and flavoring if desired.)
Decorate cup cakes by smoothing over the surface or piping on.)
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Valentines' Day Chocolate Heart Strips |
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Single Chocolate Heart in a Box |
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Chocolate Transfer Sheets & Structure Sheets |
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Just arrived is our new shipment of chocolate transfer sheets and structure sheets. The designs are so beautiful I felt
that I just had to help myself to one of each of the new designs. Also arrived and not a moment too soon are Valentine’s
transfers. We have two designs of sheets with hearts and a gorgeous one with shinny lips. Also new is 4cm x4cm square
transfers for valentine’s day. They are perfect for after dinner mints, or little gifts for colleagues and friends.
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Filled Chocolates |
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Method:
Brush your mould with a generous coating of chocolate. Place in the freezer to set for a minute. Remove from freezer and
spoon or pipe in your filling. Ensure that the filling only goes 2/3 way into your mould. Cover your mould with more
chocolate and place back into the freezer to set for a further 4 minutes. (We have a variety of ready made fillings
available e.g. Soft caramel, hazelnut praline, chocolate orange, coffee Carmelo, to name a few.)
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Marshmallow Eggs |
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Method:
Place marshmallow whip in microwave for 1 minute and melt to a liquid. |
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| Beat in a mixmaster or with electric handbeaters for 10 minutes |
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| Colour and flavour as desired |
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| Place cornstarch in a tray. Press a mould into the cornstarch to create indentation |
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| Remove mould and pipe marshmallow whip into corn starch |
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| Brush cornstarch over exposed surface |
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Remove from cornstarch after one hour. Dip into chocolate and decorate as desired.
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Racing Carrot Cars |
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Mr and Mrs Featherhead |
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Truffle Shells |
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Ingredients:
Truffle shells (milk, dark or white) - Chocolate Den
Marshmallow Fluff - Chocolate Den
OR
Soft Caramel Filling - Chocolate Den
OR
Truffle mixture (learn to make your own in our Truffle Class)
Piped daisies for decoration - Chocolate Den
Method:
Fill your shells with your filling of choice. Decorate with colourful piped daisies. Find a quiet, private space to
scoff them all! Just too good to share!
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Dark Chocolate Liqueur Cups Filled with Cape Velvet and topped up with Cream |
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Fabulous Cake Transfers |
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Fondant Filled Chocs |
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Method:
Colour and flavour your fondant ie green/mint or yellow/lemon or pink/strawberry. Brush your mould with chocolate and
allow to set in the freezer for one minute. Remove and fill with fondant filling ¾ way up the mould. Cover the filling
with chocolate and place back into the freezer to set for a further 3 minutes. Unmould. To wrap in foil, use a matching
colour foil to the filling inside the chocolate. Place a piece of foil over the mould, colour of the foil facing down.
Push your chocolate back into the mould. Fold the foil over the back of the chocolate. Remove from mould and polish
lightly with a soft cloth or tissue to get the foil to shine.
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Turkish Delightfuls |
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Method:
Line a baking tin with a structure sheet. |
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| Pour a thin layer of white chocolate over the structure sheet. |
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| Place in freezer for one minute, do not allow it to set firm, it must still be slightly soft. Mix Turkish delight
off cuts with brown or dark chocolate. Pour over the white chocolate and place in the freezer to cool. Remove from freezer
before set and mark for cutting purposes. Place back into freezer. Remove once set. |
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Cut into squares along marked lines. Place into cookie cups and package.
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Designer Biscuits |
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Ingredients:
125g butter
125ml castor sugar
5ml vanilla essence
1 egg
500ml cake flour
60ml maizena
5 ml baking powder
pinch of salt
Method:
Preheat oven to 180. Cream butter and castor sugar together until creamy. Beat in vanilla essence and lightly beaten egg.
Add cake flour, maizena and baking powder. Mix till a firm dough. Roll out dough on lightly floured surface to 3-4 thickness.
Cut out desired shapes and bake till starting to very lightly brown. (+/- 12 minutes)
Allow to cool before icing.
Make your 'icing' with white chocolate. Colour your melted white chocolate with powder colouring and flavour it with
matching flavours.
'Icing' your Biscuits:
Divide your icing into small bowls and colour as desired. Pipe the outline of your biscuit using a piping bag.
Fill in the area within the piped outline. Add detail by piping on top with additional colours.
Decorate with edible glitters, hundreds and thousands, coloured vermicelli, silver balls etc. |
 
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Fabulous Cakes |
 
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Layered Chocolate Mint Squares |
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Ingredients:
450g dark chocolate
220g white chocolate
5 Tsps unsalted butter
1 tin condensed milk
Vanilla essence
Peppermint essence
Green food colouring
Method:
Melt the white and dark chocolate in seperate bowls. Add four tablespoons of butter to the dark chocolate and one
tablespoon butter to the white chocolate. Stir untill the butter is melted and well mixed. Pour 2/3 of the condensed
milk into the brown chocolate together with the vanilla essence and mix well. If the chocolate is not smooth and toffee
like, then add one tablespoon of milk at a time, mixing well until glossy. Pour half the chocolate mixture into a lined
baking tray. Place the balance of the chocolate over warm water to keep it warm. Stir the remaining condensed milk
into the white chocolate, together with the colouring and peppermint oil. Once again ensure that the chocolate is glossy.
(If not add milk.) Pour the white chocolate over the brown and place in the freezer for 5 minutes. Remove chocolate from
freezer and pour balance of brown chocolate over the chocolate in the baking tray. Set in the freezer and then cut into
cube shapes and place into chocolate cookie cups. Eat and enjoy!
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Chocolate Transfers on Chocolate Boxes |
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More Stunning Chocolate Transfer Ideas |
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White Chocolate Mousse |
 
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Chocolate Den now stocks the most delicious chocolate mousse. The mousse comes in three flavours, dark, milk
brown and white. They are easy to make up by simply mixing 80g of mousse powder with 100ml milk.
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Chocolate Truffle Cake |
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Ingredients:
75g butter
85ml castor sugar
2 eggs
170ml self-raising flour
60ml cocoa powder
½ tsp baking powder
50g ground almonds
Truffle Topping:
350G dark chocolate
100G butter
300ml double heavy cream
75g cake crumbs
3tbls rum
Method:
Beat together butter and sugar until light and fluffy. Add eggs and beat well. Add sieved flour, baking powder,
cocoa and almonds. Pour into greased 8 inch round springform tin and bake for 20-25 minutes at 180C. To make topping
heat butter cream and chocolate together in a pot. When melted and blended cool in freezer for half hour. Beat mixture
and add cake crumbs and rum. Cool further until quite firm. Pour onto cooled base. Remove from tin and decorate.
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Chocolate Transfer Suckers |
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Method:
Cut your transfer in a circle to fit into your round sucker mould. Make sure that the print of the transfer is facing up.
Pour your melted chocolate onto the transfer, place in your sucker stick and place into the freezer to set.
Remove from the freezer and pull plastic of the transfer off the chocolate. Wrap in ¼ pd packets. (You should get at least
32 suckers out of a sheet.)
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Chocolate Lolly Transfers |
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| Place your wooden stick in the mould... |
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| Pour in your melted chocolate... |
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| And you have a magic chocolate lolly! |
Chocolate Liqueur Cups |
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Fabulous Fantastic Football |
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Football Chocolates |
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Ingredients:
Chocolate truffle shell
75g Belgium hazelnut paste
250g milk Spanish couveture chocolate discs (you do not need to temper the chocolate for this filling
50g butter
Method:
Melt chocolate. Mix in softened butter. Add hazelnut paste
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| Pipe mixture into truffle shells. (Make sure mixture is cool) |
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| Cover hole with a drop of melted chocolate |
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| Wrap balls in soccer foil. (To keep your costs down this mixture can be made using cheaper ingredients but
obviously it won’t be as delicious.) |
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Mini Snobbinet Cups |
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Ingredients:
125g butter
50ml cream
250g white couveture chocolate.
Method:
Beat the butter slowly. Beat melted chocolate into butter. Stir in warm cream. Separate mixture and flavour half vanilla
and the other half strawberry. Add a little pink colouring to the strawberry mix. Using nozzle no.36, fill a piping bag
with both the pink and the vanilla mixture and pipe into ready made Belgium chocolate snobbinet cups.
Place a rose flavoured Turkish delight onto of your piped chocolate to add to the finish
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Football Cakes |
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Mothers' Day in Chocolate |
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Gorgeous Cup Cakes with Chocolate Glaze and Chocolate Icing |
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Chocolate glaze:
20g butter
250g chocolate
200g condensed milk
50ml milk
Method:
Melt chocolate. Add butter and mix until melted. Stir in the condensed milk and blend mixture thoroughly.
Add your milk and mix until smooth and glossy.
Chocolate icing:
125g butter
65g fondant
50ml milk
250g chocolate
Method:
Beat butter. Slowly add fondant and beat it into butter. Beat in melted chocolate. Add the milk.
Pipe onto cakes and cupcakes
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Fathers and Football |
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To make the gold bars brush your mould with chocolate and allow it to set. Spoon or pipe caramel filling into your
mould ¾ way up. Top up with more chocolate and place into the freezer to set for a further three minutes. Un-mould and
wrap with gold foil.
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Soccer for Dessert |
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Individual soccer ball dessert bowls are a great fun idea. Alternatively make the big soccer ball as a centre piece for
dessert filling it with ice cream, strawberries, cream, custard or any other delicious treat. To finish off your table
decorations you can make individual name place settings by cute little takkies with a soccer ball stuck on the end of it.
Place in the small quarter pound cellophane packet tying closed with a ribbon and attach a name tag.
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Let's Play ! |
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We have some beautiful playing card transfers in stock that make the most fantastic chocolates. They make a great gift and
you can package this together with some gold coins. (The coins in the picture are not made by us, they are an
imported product.)
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Let's Play ! |
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If you have had enough of the soccer theme then try one of these other fantastic ideas for Father’s day. Use the big
alphabet mould. Pipe white chocolate into your mould. You can pipe dots or stripes, checks, squiggle, curls or any
other desired pattern. Allow to set then pour brown chocolate on top. To make this chocolate taste more exciting you
can mix mint chips, crunchy, nut nibs etc, into your brown chocolate before pouring it into the mould
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Amazing Chocolate Transfers |
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Incredible Isomalt |
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Isomalt is the easiest form of boiled sugar to work with. It is in fact a sweetener and therefore can be
eaten by diabetics. You can make hard candy sweets with it such as humbugs, suckers, or sucking sweets. It is also great
for making decorations for cakes, cupcakes and biscuits.
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How to use isomalt:
Place isomalt in a small pot on a medium-high heat. Leave to melt, (will take about 4 minutes.) Once melted add colouring
and flavouring as desired. These ingredients must be water based. Take melted isomalt and mould or pour onto silver foil
as desired. Keep isomalt melted by keeping it on a warm stove. The left over isomalt that you dont use can be stored and
used at another date.
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Shoe Festival |
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Ingredients:
White chocolate melted
Brown chocolate melted
5 bulldog clips
Mould pv183
Method:
Cut around your shoe mould leaving a 5cm rim around the mould. Cut out the inside of your shoe,(The place where on an
actual shoe you would insert your foot.) Clip the two sides of the shoe together so that it now resembles the actual shape
of a shoe. Pour the white chocolate into the heel of the shoe and place in the freezer to set. Remove after 5 minutes
And spoon enough brown chocolate into the mould to coat it. Swirl the chocolate around ensuring the entire mould is coated.
Place in freezer to set. Remove after 5 minutes and repeat. The shoe should now be thick enough. When you remove it from
the freezer and the brown chocolate still looks very thin then you can repeat this last step once more.
Once you have unmoulded the shoe you can lustre it with some gold lustre to give it a bit of shimmer.
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Cookie Cup Chocolates |
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Ingredients:
Gold number four cookie cup
300g dark chocolate
200g milk chocolate
Decorations
Edible glitter
Filling:
570g sugar
¼ teaspoon lemon juice
290g heavy cream
140g butter
15ml Liqueur concentrate (or any other flavouring)
Method:
Mix lemon juice and sugar together in a pot.
Melt the sugar over a medium heat.
Slowly add the cream while over the heat. Remove from stove and stir in butter until blended.
Finally add liqueur. Allow to cool before using.
To make your chocolates:
Fill your cookie cups to the top with dark chocolate. Place these in the freezer for 1 minute. Remove and pour the
melted chocolate back into your pot. Your cookie cup should now have a dark coating of chocolate inside of it. Spoon your
filling 2/3 of the way into your coated cookie cup. Spoon melted milk chocolate on top of filling to seal your chocolate.
Place decoration onto pod melted chocolate so that the decoration sets on the chocolate. Place in the freezer for a further
1 minute to set.
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Crown Cup Cakes |
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Chocolate Cake Course - Sign Up! |
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This three tier chocolate cake was made in the first lesson of the chocolate cake course. It has a chocolate gnash
poured over it and decorated with chocolate rose leaves and organza ribbon.
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Easy Mix Pancakes |
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The recipe or these pancakes and crumpets is so simple. Just mix the premix together with eggs and water. Lightly
grease the pan to fry your pancakes. I covered my pancake with the soft caramel and then rolled it up. I poured the melted
chocolate ice cream coating over the pancakes as a chocolate source. One of the customers lucky enough to taste it gave it
the thumbs up.
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Chocolate Wedding Cake |
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To make this cake I use 1 2/3 boxes of ready made chocolate pencils. I covered the cake in chocolate. While it was
melted I stuck my pencils onto the cake. I use a full tray of milk, dark and white truffle shells which I piped chocolate
stripes onto before placing them on the cake. This cake would look stunning with fresh roses mixed amongst the
truffles.
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Spring Day Chocolate Lollies |
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To make this cake I use 1 2/3 boxes of ready made chocolate pencils. I covered the cake in chocolate. While it was
melted I stuck my pencils onto the cake. I use a full tray of milk, dark and white truffle shells which I piped chocolate
stripes onto before placing them on the cake. This cake would look stunning with fresh roses mixed amongst the
truffles.
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Happy, Happy Spring Rusks |
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I used ready-made cupcake mix to make these rusks. I simply beat up the mixture according to instruction. I then
poured it into a spring roll tin to bake. Once it came out of the oven. I cut it into oblongs rusk shapes. I placed it
back into the oven on a very low heat to dry for a further hour. Once out of the oven and cool I dipped it into chocolate
and then placed it onto a transfer sheet to set.
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Spring Day Chocolate Box |
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Once again I’ve made chocolate boxes for spring. I used out triangle packaging box and one of our cylinders
instead of a mould. To make simply line the lid with a transfer and pour your chocolate on top. Place in freezer to set,
and once set remove from freezer and remove plastic off transfer. To make the sides line the box with a transfer if you
want the sides to have a pattern on it. Brush the sides and the base of the box with chocolate. Place in the freezer to
set. Repeat until the sides are as thick as you desire. When completely set, unmould your box and fill with
chocolate.
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Pecan Butter-Nut Crunch |
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Ingredients:
450g butter
450g sugar
90g water
1 tsp salt
Vanilla extract
Chocolate
Method:
Combine butter, sugar, water, and salt into a pot. Bring to the boil stirring constantly till 130C. Remove from heat
and add vanilla extract. Pour onto a baking mat and allow to cool. Chop into small pieces by hand or in a blender.
Mix into melted chocolate and pour over a chocolate transfer sheet. Allow to set in the freezer.
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Printed Sugar Sheets |
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We now keep a range of ready printed sugar sheets with different pictures. These come in different sizes and very
well priced. They also are available in small circles that fit perfectly onto the top of a cup cake, (24 cup cake
tops for R50.)
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Spring Day Chocolate Lollies |
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