Welcome to the Cake Decorators Q&A

I am having a go at making some tempered chocolate and making some chocolate shards. I will be using chocolate transfer sheets like Paul uses in his chocolate shard cake. My question is, I want to make them this evening but won’t be putting them on top of my cake until tomorrow evening, as that’s when i’m serving it. Do i store the shards in a cardboard box and do they have to be in the fridge? How long in advance can you make them?

Hi, I used a recipe for my mirror glaze by Veena Azmanov, as it used condensed milk rather than UHT cream, which I couldn’t find. It was shiny but not as mirror like as the glaze done on Pauls tutorials by Helen. Not sure why? However, it tasted delicious!!

Hi Tomandhen123

The shards can be made up when ever you want and stored as you would bars of chocolate or in a cardboard box. They don’t need refrigerating as this can cause problems with blooming. Just keep them in a cool environment away from direct heat. Shelf life will be the same as the date on the packaging of the couverture you are using.

Thank you for your advice.

You’re welcome! How did your mirror glaze go? did you manage to do it?

As long as it turned out good is what matters. Instead of UHT cream you could have use Elmlea cream which is long life. If you want to buy online have a look at Keylinks.

I wasn’t sure I could use Elmlea but will try it. Will that be double or whipping cream?

That would be whipping cream. 🙂