Shell/coral/beach wedding cakes are wildly popular here in San Diego, California, where the weather is spectacular all year round. I’m getting bored with the same-old beach cake design so here is a technique for making shells look a little more realistic.
With a paper towel, wipe the chocolate almost clean so that it is only left clinging to the edges and in crevices.
Fill the molds with melted white chocolate. I use cookie scoops to do this, which helps maintain a clean work space. I like to add (unless the white chocolate already has a loose pour) about 5% powdered cocoa butter in with the chocolate before melting it. The below pic is more representative of a stiff pour but it still worked out:
Spread with an offset spatula to fill all the cavities:
Drop the mold from a short height onto the counter top a few times to help the chocolate settle. Then scrape the excess back into the main supply. Pop them in the freezer for a couple of minutes – not for too long – just long enough for the chocolate to set. Invert the frozen mold onto a piece of parchment paper and tap it’s edge. Most of the chocolates should fall right out. One or two may require a press of the thumb on the backside of their cavities to be released.
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