Chocolate butterflies at home

Chocolate butterflies will make any confectionery product more attractive and original. A chocolate figurine can be a gift or souvenir. Everyone can make a chocolate decoration, since this will require a minimum of materials, skills and raw materials.

Their application

Chocolate butterflies are a unique confectionery decoration that fits perfectly into any plot for decoration. Many professional confectioners and cooks use this element in their work. Anyone can do chocolate decoration without special cooking skills, the main thing is to know the essence of the process and select the appropriate materials, tools.

Butterflies are used for:

1. Cake Decorating.
2. Cake Decorations.
3. Ice cream cakes.
4. A romantic gift.
5. Completion of the composition of sweet bouquets.

The range of use is so wide that it can last a long time. It all depends on the imagination and concept.

Chocolate Selection Tips

Chocolate butterflies can be made from any kind of sweet. But experienced confectioners emit a particularly suitable chocolate, which is not only easy to work with, but you can also get original options in the design of the figure.

Chocolate Features:

1. White chocolate can be the basis for the recreation of any color. It is enough to add food coloring to the melted mass.
2. So that the butterflies do not get lost on the general background of the confectionery, if there are a lot of decorations, it is worth making a figure from dark chocolate.
3. In order for chocolate to solidify well and not to present problems during the work, it is worth choosing cast tiles or confectionery glaze.

It is advisable to choose a high quality product - this will guarantee a good result.

Essential ingredients and materials

Previously, it is worth picking up the necessary products and materials. For the manufacture of butterflies you don’t need professional confectionery devices - this is a huge plus for this type of decor.

Procurement of products and kitchen devices:

1. 1 bar of chocolate.
2. Food colorings.
3. Cling film.
4. Disposable plastic bag.
5. Stainless bowl, spoon, pan.
6. Thick cardboard or book.
7. Perforated paper and pencil.
8. Paper clips.

The kitchen should prepare a workplace with a flat surface. In the refrigerator, release the shelf where the product will freeze.

How chocolate works and stencil preparation

Before making a butterfly of chocolate, it is worth considering the many nuances that arise at each stage of work. The most important thing is to properly prepare the main ingredient, namely chocolate. So that after solidification the product does not crumble and is plastic, you need to melt it correctly.

Chocolate tempering principle:

1. Break the tiles into small pieces.
2. Pour the product into a bowl and place in a pot of water. Thus, the furnace of chocolate will be produced in a water bath.
3. In the process of melting sweets, the mixture must be constantly stirred.
4. It is worth monitoring the temperature of the mass. It is desirable that it does not exceed 65 degrees.

Creating colored butterflies:

1. The procedure for tempering chocolate is identical to the presented scheme. Instead of black, a white product is taken.
2. When the tile has completely melted in a water bath, add a little dye and mix thoroughly.
3. If the color does not turn out saturated, it is worth continuing to add the dye in small portions.

On a perforated paper, draw a butterfly stencil for chocolate. The sketch can be picked up on the Internet and printed on plain paper. On this, the preparatory work is over, the process of making the confectionery decoration begins.

Manufacturing principle

When the chocolate is already melted and the stencil is selected, it is worthwhile to carefully study the algorithm of how to make a chocolate butterfly on a cake. This is the easiest part, since only the technical aspects of the distribution of the chocolate itself remain.

Making butterflies of chocolate:

1. You need to take a thick cardboard and bend it in half. An alternative may be an old book. The bend angle will determine the degree of wingspan.
2. Lay the prepared stencil on a paper case and fix it with paper clips. Cover the stencil with a plastic bag or cling film. This element should also be fastened with paper clips.
3. Pour melted chocolate into a plastic bag, cut a small corner. Slightly pressing on a bag of melted sweetness, distribute it along the contour of the stencil. It turns out that it is applied to the film.
4. When the chocolate hardens and cools completely, you can put the design for about 10 minutes in the refrigerator.
5. Pull out the blank and carefully remove the butterflies from the plastic surface.

Now you can decorate any confectionery masterpiece with the product . In the same way, it is easy to recreate simple plant elements that, in combination with a butterfly, will look harmonious, complement each other.