This coral is so adorable on cakes as decoration and tastes far better than fondant. It’s not really a recipe but more of a technique.
- White chocolate chips
- Large shaved ice and medium ice cubes
- food colour powders
Melt 2/3rd of the chocolate in the microwave on small bursts until melted.
Add small portions of unmelted chocolate and stir to melt these. When you think the chip won’t fully melt anymore, stop adding more chocolate.
Blitz the ice cubes a couple of times in a blender to cut them up into smaller pieces.
Place the ice with the shaved ice in a large baking tray in a deep layer. The chocolate should be able to find its way through the ice but not too easily.
Pour teaspoons of chocolate onto the ice, two teaspoons per location works best for me. Help the chocolate a bit if it doesn’t go down by pushing the ice.
Take the chocolate out of the ice when set – this happens quite quickly in the ice, you can take coral out and use the ice for more coral almost instantly.
Dust the dried chocolate with pink-ish and orange hues of food colour dust.