How To Make Edible Arrangements Chocolate Covered Strawberries

How do you get glitter to stick to chocolate?

Download Article Download Article Luster dust is an edible decorating powder that you can use to add color and sparkle to your chocolates. Putting luster dust on chocolate is a fun and easy way to give your homemade chocolates an elegant, dazzling appearance for any occasion.

1. 1 Put the chocolates you want to decorate on a cutting board or baking mat. Arrange the chocolates you plan on applying luster dust to in front of you on a clean cutting board or baking mat. You’ll probably be spilling some dust as you paint it onto the chocolates, so this will make cleanup easy.
   • You can use either homemade chocolates or undecorated store-bought chocolates for this.
2. 2 Dip a brand-new, fine art paint brush into 80-proof liquor. Choose a liquor with an alcohol percentage of 40% or higher like vodka. Dip the bristles of the brush all the way into the liquor to wet them.
   • The liquor will turn the luster dust into a paint and make it easier to apply to the chocolates. The alcohol will evaporate and leave the dust stuck onto the chocolate.
   • The size and style of the paint brush is up to you. Use a wider, flatter brush to coat the chocolates with more luster dust per stroke or use a narrower, rounder brush to apply finer lines of dust.

   Advertisement

3. 3 Stick the brush into a container of luster dust. Dip the liquor-soaked bristles of the brush into a container of luster dust of the color of your choice. Pull it out and make sure that there is luster dust stuck on the bristles. Stick it back into the dust if you want more color on the brush.
4. 4 Apply the luster dust to the chocolates using long, even strokes. Start at the top of each chocolate and brush down. Use slow, controlled strokes to paint the luster dust onto all parts of the chocolate that you want to cover in that color.
   • You can either cover the entire chocolate with luster dust or apply it to only certain parts, depending on the look you’re going for.
5. 5 Repeat the process for additional colors if you want multi-colored chocolates. Dip your brush back into the alcohol and swish it around to clean off the luster dust. Stick it into a container of luster dust of another color, then apply that color to your chocolates from top to bottom using long, even strokes.
   • For example, if you painted your chocolates with gold luster dust first, you could apply a layer of silver over top of the gold to give them an extra-sparkly sheen.
   • You can try combining certain colors to create a whole new color effect. For example, if you layer blue and pink luster dust you can achieve a shimmering purple look.

Advertisement

1. 1 Stick a clean fingertip into a container of luster dust. Wash and dry your hands thoroughly before you start making your chocolates. Dip a clean fingertip into a container of the luster dust of the color your choice to cover your fingertip in the decorative dust.
   • Depending how much color you want to cover your chocolates in, you can cover your fingertip in more or less dust.
   • You can purchase luster dust online or at a store that sells supplies for baking and making candy.
   • If you don’t want to use your fingertip, you could apply the dust to the mold using a small, clean paint brush.
2. 2 Paint the luster dust into a chocolate mold using your fingertip. Rub the tip of your finger that has the color on it around inside a chocolate mold. Cover the whole mold in luster dust if you want to decorate the whole chocolate, or just apply the dust to the part of the mold where you want to put it on the chocolate.
   • If you don’t have enough dust on your finger to coat the whole mold, you can just dip it back into the container of luster dust and keep applying it to the mold until you’re happy with the coverage.
   • If you’re using a tray of molds, repeat this process for each mold on the tray.
   • You can even use different colors for each individual chocolate, add multiple colors to the same mold to create layers of color, or put different colors on different parts of the chocolates. Try experimenting to give your chocolates a unique look!
3. 3 Pour melted chocolate into the mold using a spoon. Scoop melted chocolate out of the bowl it’s in with a metal spoon, then carefully pour and drizzle the chocolate into the chocolate mold on top of the luster dust. Stop when the liquid chocolate is even with the top of the mold.
   • You could pour the melted chocolate into the mold directly from the bowl if you have a steady hand. It’s just easier to control the chocolate when you use a spoon to transfer it to the mold.
4. 4 Place the chocolate into a refrigerator for 10-15 minutes. Put all the molds you filled with chocolate into the fridge. Leave them there for 10-15 minutes to let them cool and harden.
   • Be careful not to spill any of the chocolate out while you move the molds to your fridge.
5. 5 Poke the bottom of the mold to pop the chocolate out. Remove the chocolate mold from the fridge after the chocolate has had time to harden. Flip it over on a flat, clean surface and poke the chocolates out of the mold with your fingertips. Enjoy your sparkling luster-dusted chocolates!
   • The chocolates should come out of the mold very easily, as long as they are fully hardened. If any of them seem stuck, try giving the mold a light tap against a hard surface to loosen the chocolate.

Advertisement

Add New Question

• Question Is there a special paint to use for chocolates? Yes, there are edible paints that can be used on chocolates. These can be purchased from baking or chocolate making suppliers.
• Question What is luster dust? Luster dust is an edible dusting powder that you can sprinkle or apply on chocolates to make them colorful.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

• It’s possible to paint luster dust onto chocolates dry without using alcohol, but it won’t stick as well and won’t go on like wet paint.
• Try loading the bristles of a paint brush with luster dust and flicking them towards your chocolates if you want to create a splatter effect.
• If you’re making chocolates from scratch, using a mold to apply the luster dust is the quickest and most effective method.

Show More Tips Thanks for submitting a tip for review! Advertisement

Be careful not to burn yourself whenever you’re making or handling hot melted chocolate.

Advertisement

• Chocolate molds
• Luster dust
• Melted chocolate
• Spoon
• Refrigerator

• Chocolates
• Fine art paint brush
• Luster dust
• Liquor
• Cutting board or baking mat

Thanks to all authors for creating a page that has been read 55,316 times.

How does Edible Arrangements keep fruit from browning?

5 surprising things you didn’t know about Edible Arrangements

It’s nearly Valentine’s Day, and instead of chocolate, fruit on a stick (even if it’s sometimes covered in chocolate) seems like a pretty good idea to some.For Edible Arrangements, which is world’s largest franchisor of shops offering designed fruit, it’s the company’s busiest time.But keeping all that fruit yummy–and not runny—is a massive logistical feat. The company’s president Rob Price came in to talk to us about some surprising things you probably don’t know about the company, its bouquets and its founder. Tariq Farid started with a flower shop

After immigrating to the U.S. from Pakistan when he was 11, founder Tariq Farid’s parents opened a flower shop in East Haven, Connecticut, in which he worked. At 17, he started thinking about the presentation of food in different displays and found a niche by scaling out cut fruit into a larger retail business.

He started the franchising company with his brother Kamran in 1999, which has grown to 1237 stores worldwide. It’s their Super Bowl The company is expected to fill 10.8 million orders in 2016. But the busiest time for them is Valentine’s Day. During the run up to the holiday, stores increase staff fivefold to construct bouquets, take orders and deliver the arrangements.

Most popular order is Sweetheart Swizzle Bouquet is fruit cut in fun shapes (think hearts) and then dipped in chocolate and swizzle design made with white chocolate. But we kind of like the Incredible Edible, a towering assembly of six types of fresh fruit weighing in at 65 lbs.

• Eeping it fresh The company doesn’t use dry ice, wax or preservatives to keep the fruit fresh.
• It stays cold and crisp because the arrangements are not made until a customer orders them and then they’re delivered in refrigerated trucks from from one of Edible Arrangements’ 1200-plus store locations.

It has a foundation Founded in 2013, the Tariq Farid Foundation helps provide basic needs such as food and healthcare to people in the U.S. and overseas. The group has helped raise money for Syrian refugees living in the U.S. and supports a hospital in Pakistan -the Salma Khatoon-named after his mother –that provides free medicine and healthcare, mostly to women and children.

Will an edible image stick to chocolate?

Storage Whether you are storing blank or preprinted edible icing sheets they should be stored properly to retain freshness and ease of peeling from the backing sheet. Any contact with moisture will damage the edible icing sheet and make it difficult to apply on your sweet’s surface.

This also applies to humid conditions. Very dry or hot conditions can also adversely affect your edible icing sheets. Store your edible icing sheets in the original zip-lock bag, ensuring when you remove the edible icing sheet from the bag that you immediately rezip the bag. To be extra sure, we recommend storing edible icing sheets sealed in their original zip lock bag inside an airtight container or additional zip lock bag.

Always store flat with the backing sheet side down at a comfortable room temperature. There is no need to store in the fridge. With printed edible image icing sheets it is advisable to use the sheets as soon as possible. So as to avoid any colour fading. However, if you have already printed some edible image icing sheets in advance these can be stored away for later. Pop in an air-tight zip lock bag for up to 3 months, out of direct sunlight to avoid fading.

Application of Edible Icing Sheets Edible icing sheets are extremely versatile as they can be applied to most icing finishes including buttercream, fondant, royal icing, marzipan, ice cream and chocolate. Always make sure that your fondant or buttercream frosting isn’t too watery, otherwise, your edible image will be adversely affected.

It is not recommended to place edible icing sheets directly onto whipped cream due to its high moisture content, which will be absorbed by the edible icing sheet and impact the quality of the image. If you wish to apply the edible image to whipped cream, apply to a thin layer of fondant or white chocolate first, to act as a barrier between the cream and the edible icing sheet.

• It is advisable to apply your printed edible icing sheet after your cake has come to room temperature or just before it needs to be served so as to avoid moisture from the cake affecting your edible image.
• Careful handling of your edible icing sheets is paramount to the success of your creation.
• Here’s a quick “how to” to assist you in applying your image(s) to your sweet treat.1.

Ensure you have clean dry hands when handling edible icing sheets 2. Cut edible image icing sheets to desired size or shapes and lay on a flat surface near your soon to be decorated sweets. Allow to sit for at least 15 minutes at room temp to become malleable. 3. Have your sweet treat ready for application. Apply your edible image before applying other decorations.4. Peel edible image away from the plastic backing sheet. If you have difficulty, try carefully sliding the backing sheet over the edge of your bench/table to release the edible icing sheet. (click here for more tips on edible icing sheets). 5. Place edible icing sheet or image on top of your sweet creation by holding the ends and applying the middle first. Gently smooth using your hands or a small roller. If air bubbles appear, just pop with a fine needle. If your icing surface is dry, a fine spray mist of water will help the icing sheet adhere., 6. Add further decorations as required. (Finished cake by @rachaelsdesignacake ) “Before you apply, make sure your work area is clean and ready to go and have some acupuncture needles handy to get rid of any pesky air bubbles. I always apply images to fondant and would encourage it. Use a small amount of water so the surface is only just tacky,

What will chocolate covered strawberries not stick to?

If you have any water left from rinsing or any sticky bruised areas, the coating doesn’t ‘stick’ to the strawberry as well. Drops of water can also make your chocolate seize up and become grainy as you dip.

Should strawberries be refrigerated before dipping in chocolate?

When dipping strawberries and chocolate should they be cold or room temperature? – Strawberries should be room temperature when dipping them in chocolate. In addition, avoid putting them in the refrigerator to set the chocolate; the chocolate should be set at room temperature also.

Does chocolate have to cool before dipping strawberries?

STORE –

Chocolate Covered Strawberries are best served fresh, the same day they are made and stored in a cool place – not in the refrigerator. If stored longer than a day, the berries gradually release moisture so they will gradually get mushy. If weather conditions don’t allow strawberries to be stored outside the refrigerator then line a sealable container with paper towels (to wick away moisture), place strawberries in a single layer and cover. Be aware that condensation will occur and the chocolate can get white and chalky. You can serve the refrigerated chocolate strawberries chilled or let sit at room temperature for 30 minutes. Chilled strawberries will have a nice crunch to the chocolate, whereas room temperature strawberries will have slightly softer chocolate.

This recipe can easily be doubled or tripled. Use ripe strawberries that are bright red (with minimal whiteness on the tips) so they are not only beautiful but flavorful as well. Take care your strawberries aren’t too ripe or they will be mushy. Your strawberries must be very, very dry otherwise moisture will cause the the chocolate to seize and loose its smooth texture. Have everything ready to go before you melt your chocolate – your dried strawberries, your parchment paper, your chopped toppings in easily dippable bowls. Use high quality chocolate for best results. I used semi-sweet chocolate but you can use milk, white, bittersweet, etc. or a combination. White chocolate coated in red sprinkles or stripes or crushed candy canes is fabulous for the holidays. Don’t skip the vegetable oil! This helps keep the chocolate smooth. Stop microwaving the chocolate when almost all of the chocolate is melted but not completely then vigorously stir to melt the remaining chocolate until smooth. This keeps you from overcooking your chocolate. ***Follow same instructions for melting white chocolate as for semi-sweet chocolate. Transfer white chocolate to a sandwich size plastic bag, snip a very small tip off the corner of the bag and drizzle or create patterns. Do not touch or move your strawberries until they are completely set. For best results, don’t refrigerator your strawberries unless necessary. Set chocolate at room temperature and store at room temperature. If you are in a warm climate and need to refrigerate your strawberries to set, then allow 15-30 minutes to harden in the refrigerator, then remove. Chocolate does not like being cold. You can make beautiful gifts by lining a box with tissue paper then adding your strawberries.

Did You Make This Recipe? Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You! © Carlsbad Cravings Original

Can edible glue be used on chocolate?

Home Edible Glue Click or scroll to zoom Tap or pinch to zoom “> Click or scroll to zoom Tap or pinch to zoom “> “> Edible Glue is a ready-to-use food safe adhesive, perfect for gluing fondant & chocolate pieces. Dries clear & sets nicely. Great for making gumpaste flowers & gumpaste/fondant figurines. A must have for every cake decorator. Comes in a convenient Brush Applicator Bottle. Edible Glue Refills are also available. Size: 0.7 fl oz | Color: Clear | Flavor: Neutral