Edible Chocolate Stones

Updated: 2 hours ago

Edible stones are nothing new. There are so many different ways to make this garnish. You could even make a mould of some actual stones if you like; this way you’d be able to make them out of something like mousse or pannacotta. But this recipe here is one of the simplest ways to make your own mimetic stones.


Makes roughly 10 stones, depending on size.


INGREDIENTS


For the ganache:

200g dark chocolate chips of broken up pieces

100g double cream


For the chocolate glaze:

150g white chocolate

25g vegetable oil

Black food colouring gel


METHOD

First make the ganache by bringing the double cream to the boil and pouring over your dark chocolate chips. Whisk until melted and you have a smooth ganache. Pour into a container and freeze until solid.

Once frozen, bring out of the freezer and leave at room temperature for about an hour, just to soften a bit. Take a small spoon and use to scoop out 10 lumps. This should use up all the ganache. Its important that the lumps stay solid and don’t melt too much, so if need be put them in the fridge to firm up. Take each lump and roll in your hands into a rough stone shape. Don’t mess around with them too much, as you want as natural a shape as possible. Once you have your 10 stones put them in the fridge until needed.



Next you need to make the chocolate coating. Melt your white chocolate and whisk in the vegetable oil until completely smooth. The oil will help ensure the food colouring doesn’t thicken the chocolate and makes dipping easier. Now add one drop of black food colouring. Literally one drop. Whisk your chocolate and see the colour. You are looking for a light grey, hence why I say add one drop first. It’s not easy to lighten your glaze, so add one drop at a time until you achieve the grey you want.

Next add a few drops of black on the surface and marble slightly with a cocktail stick but don’t over mix. This will give a rippled colour to the surface of the stones.



Take your ganache stones and stick a cocktail stick in each one, about half way in. Finally, prepare a plate with a sheet of parchment on it. Now you’re ready to glaze.


To glaze

One by one, dip your stones into your grey coloured chocolate. You’ll need to make sure the melted chocolate is in a deep enough container to cover the stones. Remove from the glaze and hover above the container for about 15 seconds to allow any excess to drip off. Place onto your parchment and repeat for the rest of the stones. Leave to set in the fridge for around an hour and then they’re ready to be used. Make sure you eat them on the same day as they can sweat in the fridge.





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