For Valentines Day, I decided to take one simple technique and create chocolates three ways using transfers in conjunction with a chablon mat.
You can use a variety of chocolate transfers all at the same time, or use just one design. I used three transfers all at once, ensuring that my joins met under one of the green joining strips between the square openings of the chablon mat.
I melted chocolate over a double boiler. For these squares you need less than 200g. Pour the chocolate to one side of your chablon mat.
Using an angled spatula spread across entire surface of chablon mat.
Sprinkle Fresh-as freeze dried strawberry slices and pop rocks (I used strawberry flavour) across the surface before it sets.
I emptied my packet of Fresh-as freeze dried strawberries in to a bowl and aimed for the smaller pieces and powdery bits, which usually sink to the bottom of the bag. Reserve your big slices for another project (they're usually the bits you need most).
Cool at room temperature. Once set, gently peel back the chablon mat to reveal your chocolate squares.
I left one batch completely plain. The delicate thin slices of chocolate melt in your mouth at the same time the pop rocks zing and the strawberry flavour fills your mouth. They need to be kept in an airtight container, as the pop rocks and strawberry will become soft if left out for an extended period of time.
The second batch of squares I made lollipops with, but placing a small amount of melted chocolate in the middle along with a lollipop stick and adhering two halves together.
Fun for kids & adults alike.
The final batch of squares were sandwiched together with dark chocolate ganache, to create a truly decadent treat.
These chocolates are reasonably inexpensive to make as gifts, as the squares are so very thin, they take little volume of chocolate to create their impact. At Kiwicakes we have a wide variety of chocolate transfers which you can view here. Chablon mats come in a variety of shapes and can be found in our catalogue here