Dark chocolate sheets, an easy and delicious recipe to make in just a few steps, also ideal for decorating cakes with cream or buttercream.
Perfect for using up Easter chocolate, to create this idea you don’t need to temper the chocolate, just equip yourself with parchment paper and a simple steel spatula to spread the chocolate.
For decorating the sheets, you can use any type of sprinkles, colored candies, and dragees.
In fact, this recipe is also great for using up open packets of any decorations you have in the pantry.
Below are some other ideas for using Easter egg chocolate.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 inch sheet
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz dark chocolate
- as needed hazelnut crumbs
- as needed colored candies
Tools
- 1 Bowl
- 1 Spatula
- 1 Baking Tray
- Parchment Paper
Steps
To make the Dark Chocolate Sheets, first melt the dark chocolate.
I preferred using the microwave, at 800W melting the chocolate in several intervals for about 3 minutes.
You can also melt it in a bain-marie.
Mix it well for a few moments to make it more homogeneous.
Then spread it on a baking tray covered with parchment paper into a very thin sheet, using the spatula.
Decorate immediately as desired.
Then wait a minute and make a light incision with a small knife on the chocolate.
This step is not necessary but will help divide the sheet more precisely, if desired.
Refrigerate and let rest for at least two hours.
Dark Chocolate Sheets can be stored in the fridge in an airtight container for up to 10 days.
Be careful with temperature changes, taking only what you need.
