Chocolate Shards Bending

Baking By cakelady607 Updated 5 Jul 2019 , 4:02pm by cakelady607

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cakelady607 Posted 4 Jul 2019 , 2:34pm
post #1 of 8

Ive made some chocolate shards for a chocolate drip cake I’m making. I’ve just melted the chocolate and sprinkled honey comb peices. I put on the fridge and I’ve taken it out and snapped in to shards. They feel very bendy aim worried they will just droop on the cake. Should I just leave them off?

7 replies
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kakeladi Posted 4 Jul 2019 , 3:28pm
post #2 of 8

What brand is the chocolate?  It should set hard w/o refrigeration   Maybe you didn’t let it set long enough?  Is it humid? Lots of facts to consider 

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-K8memphis Posted 4 Jul 2019 , 4:45pm
post #3 of 8

what's honey comb pieces?

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ThatCakeDude42 Posted 4 Jul 2019 , 4:53pm
post #4 of 8

If you used real chocolate and not a coating chocolate/candy melt/ melting wafer... you have to temper it or it won't set right.

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cakelady607 Posted 5 Jul 2019 , 1:42pm
post #5 of 8

Thanks. So in future would you just recommend using brown candy melts? Wouldn’t this save me messing around with tempering chocolate as I’m Bjorne really sure how to do that! Do candy melts just set rock hard?

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cakelady607 Posted 5 Jul 2019 , 1:45pm
post #6 of 8

I think it may be called hokey pokerwork cinder toffee in USA  

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-K8memphis Posted 5 Jul 2019 , 3:59pm
post #7 of 8


Quote by @cakelady607 on 2 hours ago

I think it may be called hokey pokerwork cinder toffee in USA  


I think I would be afraid to eat that -- jk jk jk jk hahahahaha

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cakelady607 Posted 5 Jul 2019 , 4:02pm
post #8 of 8

Hahahahaha

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