How Do I Make Spikes Out Of Modelling Chocolate !!!
Decorating By fasmin Updated 8 Feb 2012 , 1:27am by fasmin
You can make your own "chocolate transfer sheet" for this design by drizzling dark chocolate on a food-safe, heat-resistant flexible surface (say, a somewhat rigid piece of plastic or parchment paper) and let it harden. Then pour some melted white chocolate/candy melts at the side and spread it over the dark chocolate. Let harden, cut the shapes you want, and then take the plastic/paper to the edge of your counter/table and pull down, separating the chocolate from the substrate and catching it with a wide spatula/bench scraper/ wide putty knife.
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Well, I got mine from my cake store. You could look for a smooth flexible cutting board. I find the important thing is that it fold down over the edge of a counter or table.
You could try the parchment paper--it is fairly heat resistant. The chocolate doesn't have to be as hot as possible, just melted and pourable/dribble-able. Also, if you have a restaurant supply store near you, they might have one. Possibly you could find one at a Michael's or Joann's (with caking supplies) or Hobby Lobby if you have one or more of those.
Is there anyone else here who knows what I'm talking about and can help this person?
About the chocolate, I haven't tried it with semisweet or white chips. I've used Mercken's candy coating.
I've done this with almond bark on a foil-lined cookie sheet. You just need to let it set until it holds its shape and you can lift it - foil and all - off the cookie sheet. Then just cut the shapes you want and peel the foil off. Make sure your foil is as wrinkle-free as possible.
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