Rainbow chocolate is so versatile and easy to make, requires white chocolate and oil-based colours. There is no whisking, piping or tempering required, so this is a real beginner basic. Use your creativity; you can add edible pearls and sprinkles to decorate.

Cut into shards once you are done, you can eat them on its own, or pop them on a cake or desserts.

Ingredients:

Method:

  1. Line a baking tray with parchment paper. 
  2. Melt the chocolate over a bain-marie (water bath). Or in the microwave, be sure to stir at every interval, you do not want the chocolate to burn.
  3. Place half the melted chocolate in one bowl and divide the other half into two smaller heatproof bowls.
  4. Colour the half bowl of melted chocolate blue, using enough drops of food colouring to reach your desired shade. Colour the two smaller bowls, one bowl pink and the other bowl green. Make sure you are using enough drops to achieve your desired shade.
  5. Depending on the temperature in your kitchen, some of your bowls of melted chocolate may begin to thicken and set while you are busy colouring the others. If this happens, reheat the chocolate bowls until all the chocolate is smooth and is a pourable consistency.
  6. Pour the blue coloured chocolate onto your prepared baking tray and use a palette knife or the back of a large spoon to spread all over until chocolate is 4mm thick. Gently tap the tray to level out the chocolate.
  7. Using a spoon, dollop the pink and green coloured chocolate over various areas of the tray until completely covered. Gently tap the tray and then with a skewer, quickly and repeatedly swirl through the colours. Go quickly as you can, or else, the chocolate will set. 
  8. When you are happy, scatter with your selection of decorations. Give the tray another gentle tap; this will ensure the decorations are stuck to the chocolate, or you can press it on with your hands.
  9. Place the tray in the refrigerator for approximately 1 hour until the chocolate has hardened. Use a blunt knife to break into rough-shaped shards carefully. If you want precise shards, a hot knife will do the trick, be sure to wipe the water off before cutting into the chocolate.

Store the chocolate in an airtight container, away from direct sunlight, keep in a cool environment. Should last you a couple of days at least.

The shards can also be used to decorate large cakes or small cupcakes. 

rainbow chocolate