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Celebrating International Chocolate Day with Bakell

As we celebrate World Chocolate Day on July 7, we wanted to share with you a few 'golden' ways to ornament your chocolate. 

TInker Dust Gold 100% edible food glitter

All you need is:
- Cherries
- Chocolate Melts
Egyptian Gold Luster Dust
- Royal Gold Tinker Dust

Luster Dust Gold 100% edible food dust

 For the chocolate covered cherries we used Egyptian Gold Luster Dust and Royal Gold Tinker Dust. For fun we also included facts about the history of chocolate. 

Chocolate is made from the fruit of cacao trees. The fruits are actually pods and each pod contains houses about 40 cacao beans. The beans are dried and roasted to create cocoa beans.

TInker Dust Gold 100% edible food glitter

The first archaeological evidence of cacao is in ancient Olmec pottery dating from roughly 1500 B.C. It had small amounts of a stimulant compound found in cacao beans.

Cacao beans were introduced to Spain some time between 1502 and 1544. By 1585 the beans were being regularly imported to Spain as the drinks from the beans became very popular.

In 1847 J.S. Fry and Sons, British chocolatiers created the first chocolate bar. It was molded from a paste made of cocoa butter, chocolate liquor, and sugar.

Luster Dust Gold 100% edible food dust

In 1879 Rudolf Lindt invented a machine which mixed and aerated chocolate. This gave it a smooth, melt-in-your-mouth consistency. Prior to this chocolate was much harder to chew.

By the late 19th century and early 20th century, companies we are familiar with today such as Cadbury, Mars, Nestle, and Hershey were mass-producing a variety of chocolate products to meet the growing demand for chocolate.

TInker Dust Gold 100% edible food glitter

The recipe is a basic one. You will need only cherries and milk chocolate candy melts. Microwave the melts for approximately 45 seconds. Stir until the melts become a smooth milky consistency. Dip the cherries until they are completely covered up to the base of the stem. Place them on parchment paper so they stand upright. Place the cherries in the freezer for 10 minutes.


Luster Dust Gold 100% edible food dust

Now to the decorating part. To achieve a metallic matte look, use the Egyptian Gold Luster Dust. Pour a small amount on a plate and drip on lemon juice or vodka and then mix with your paintbrush. Paint on the Luster Dust and then let dry. For the supreme sparkle and shine the Royal Gold Tinker Dust is perfect. You can apply it directly after dipping the cherry in the chocolate or wait until the chocolate has dried and use an edible adhesive so the Tinker Dust stays attached to the cherry. For a lighter golden look with the Tinker Dust only on the top of the cherry, dab with a make up brush. To achieve the 'flecked' look, dip your paintbrush in the Luster Dust and then a few inches away flick the brush at the cherry. As you can see the cherries sparkle and shine magnificently from the Egyptian Gold Luster Dust and Royal Gold Tinker Dust. 

We hope you enjoy International Chocolate Day and that you have some new ideas for decorating your chocolate!

 For the chocolate covered cherries we used Egyptian Gold Luster Dust and Royal Gold Tinker Dust. For fun we also included facts about the history of chocolate. 

Chocolate is made from the fruit of cacao trees. The fruits are actually pods and each pod contains houses about 40 cacao beans. The beans are dried and roasted to create cocoa beans.

Luster Dust Gold 100% edible food dust
TInker Dust Gold 100% edible food glitter

The first archaeological evidence of cacao is in ancient Olmec pottery dating from roughly 1500 B.C. It had small amounts of a stimulant compound found in cacao beans.

Cacao beans were introduced to Spain some time between 1502 and 1544. By 1585 the beans were being regularly imported to Spain as the drinks from the beans became very popular.

In 1847 J.S. Fry and Sons, British chocolatiers created the first chocolate bar. It was molded from a paste made of cocoa butter, chocolate liquor, and sugar.

In 1879 Rudolf Lindt invented a machine which mixed and aerated chocolate. This gave it a smooth, melt-in-your-mouth consistency. Prior to this chocolate was much harder to chew.

By the late 19th century and early 20th century, companies we are familiar with today such as Cadbury, Mars, Nestle, and Hershey were mass-producing a variety of chocolate products to meet the growing demand for chocolate.

Luster Dust Gold 100% edible food dust
TInker Dust Gold 100% edible food glitter

The recipe is a basic one. You will need only cherries and milk chocolate candy melts. Microwave the melts for approximately 45 seconds. Stir until the melts become a smooth milky consistency. Dip the cherries until they are completely covered up to the base of the stem. Place them on parchment paper so they stand upright. Place the cherries in the freezer for 10 minutes.


Now to the decorating part. To achieve a metallic matte look, use the Egyptian Gold Luster Dust. Pour a small amount on a plate and drip on lemon juice or vodka and then mix with your paintbrush. Paint on the Luster Dust and then let dry. For the supreme sparkle and shine the Royal Gold Tinker Dust is perfect. You can apply it directly after dipping the cherry in the chocolate or wait until the chocolate has dried and use an edible adhesive so the Tinker Dust stays attached to the cherry. For a lighter golden look with the Tinker Dust only on the top of the cherry, dab with a make up brush. To achieve the 'flecked' look, dip your paintbrush in the Luster Dust and then a few inches away flick the brush at the cherry. As you can see the cherries sparkle and shine magnificently from the Egyptian Gold Luster Dust and Royal Gold Tinker Dust. 

Luster Dust Gold 100% edible food dust

We hope you enjoy International Chocolate Day and that you have some new ideas for decorating your chocolate!

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