I have to admit, this discovery was a side effect of a failed experiment. A rather happy failure after all, though, as I’m absolutely delighted with this! Here, I will show you, step-by-step, how to make chocolate dust in any colour. It’s a perfect sprinkle for cakes and cookies – it looks amazing and tastes even better (chocolate!).
- 50g white chocolate
- 1 teaspoon of double cream
- a sprinkle of powdered food colouring – just a little bit on the tip of a toothpick
- kitchen towels
Melt the chocolate following the double boiler method (if you don’t know how to properly melt chocolate, read this extensive guide to working with chocolate first). Dissolve food colouring in double cream (keep in mind that the colour will become less vibrant when you mix it with chocolate). Pour the cream with colouring into the chocolate and stir with a spatula until the colour is evenly distributed. The mixture should thicken up and turn into paste.
Once the paste is prepared, spread it on a kitchen towel. Place another towel on top of it and press it down with your hand. Repeat a few times (you want to remove some of the fat – or the moist – from the paste). You should see less and less oil residue on the towels.
After you’ve pressed the mixture between kitchen towels a few times, it should become brittle. Check if it crumbles easily in your fingers. If it does, move it to a cup and crush with a spoon until it turns into dust.
You can now use the dust as delicious sprinkles in vibrant colours. 🙂 Dryer in texture than regular chocolate, but the taste is pretty much unchanged – it still tastes like white chocolate.