Chocolate Bar Mold - Texture – Sweet Lola Sugar Art Supplies
By A Mystery Man Writer
Last updated 11 Jun 2024
Oversize molds= apprx. 6" x 3" finished size - Non-stick silicone molds in nifty textures that can be fancied up or dressed down! For the metallic effects shown in the photos, I used Sweet Lola Edible Luster Dust dry brushed over milk chocolate bars: Gold bar - Inca Gold Sweet Lola Edible Luster Dark rose gold bar - G
Oversize molds= apprx. 6 x 3 finished size - Non-stick silicone molds in nifty textures that can be fancied up or dressed down! For the metallic effects shown in the photos, I used Sweet Lola Edible Luster Dust dry brushed over milk chocolate bars: Gold bar - Inca Gold Sweet Lola Edible Luster Dark rose gold bar - Goji Sweet Lola Edible Luster spattered with Inca Gold mixed with Color Flow Periwinkle/mint marbled bar - Cake Shimmer Unicorn edible luster dust Blue bar - Sapphire Sweet Lola Edible Luster Tasty Protips: 1) Cover bottom of mold with a solid layer of chocolate (covering the design texture completely) and freeze for a few minutes. Add pretzel bits, chocolate chips, caramel or hard candy bits, and/or crushed cookies and then fill the rest of the mold. 2) Fill mold nearly all the way and then gently press edible dried flower petals (like rose petals or lavender), thinly sliced dried orange, fig or other fruit like freeze dried strawberries, and/or chopped nuts into the chocolate. 3) Drizzle one or two colors of chocolate into the bottom and then add a another color to fill! 4) Make small flowers, hearts or other shapes in chocolate using silicone molds and/or fancy sprinkles to decorate bars - use Sweet Lola Edible Glue or melted chocolate as glue.
Oversize molds= apprx. 6 x 3 finished size - Non-stick silicone molds in nifty textures that can be fancied up or dressed down! For the metallic effects shown in the photos, I used Sweet Lola Edible Luster Dust dry brushed over milk chocolate bars: Gold bar - Inca Gold Sweet Lola Edible Luster Dark rose gold bar - Goji Sweet Lola Edible Luster spattered with Inca Gold mixed with Color Flow Periwinkle/mint marbled bar - Cake Shimmer Unicorn edible luster dust Blue bar - Sapphire Sweet Lola Edible Luster Tasty Protips: 1) Cover bottom of mold with a solid layer of chocolate (covering the design texture completely) and freeze for a few minutes. Add pretzel bits, chocolate chips, caramel or hard candy bits, and/or crushed cookies and then fill the rest of the mold. 2) Fill mold nearly all the way and then gently press edible dried flower petals (like rose petals or lavender), thinly sliced dried orange, fig or other fruit like freeze dried strawberries, and/or chopped nuts into the chocolate. 3) Drizzle one or two colors of chocolate into the bottom and then add a another color to fill! 4) Make small flowers, hearts or other shapes in chocolate using silicone molds and/or fancy sprinkles to decorate bars - use Sweet Lola Edible Glue or melted chocolate as glue.
sweet lola – Sweet Lola Sugar Art Supplies
チョコレートバーのテクスチャー
sweet lola – Sweet Lola Sugar Art Supplies
Restaurantware Pastry Tek 10.8 x 5.3 Inch Chocolate Bar Molds, Pack of 10 Break-Apart Chocolate Molds - 4 Cavities, Freezer-Safe, Clear Polycarbonate Candy Molds, For Protein & Energy Bars, Food Grade
sweet lola sugar art supplies – Sweet Lola Sugar Art Supplies
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チョコレートバーのテクスチャー
Sweet Lola Sugar Art Supplies
sweet lola – Sweet Lola Sugar Art Supplies
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