Hosting any kind of meal at my place can usually send me into a craze. Brunch is no exception. It means getting up early, something I’ve never been very good at, and making sure you’re perfectly timing everything so that the eggs don’t get cold before everyone shows up. On the plus side, you can have bottomless brunch with the music you want and get as rowdy as you'd like, because it’s your party and you'll do what you want to. It also saves you the tipsy train ride back to your abode - never a good look.
This past weekend I helped to plan a brunch for twelve with a good friend of mine. Thankfully, I was staying at her beautiful house, which was the perfect backdrop for the brunch, and she and her fiancé took over the early morning kitchen shift. If I’m being totally honest, by the time I woke up they had most of the food under control. My small contributions were small take away chocolates for each guest that also doubled as place cards.
After finding Nectar & Stone confectionary and bakery on Instagram I was immediately hooked. Give me a bevy of pastel colored sweets, gold leaf and hand painted cookies and I’ll be a loyal follower (and liker) of all your posts. Nectar & Stone first became popular with their pyramid shaped cookies and cream chocolates, and after studying them I thought (again) “I could do that!”
Read on below for the beyond easy to DIY these beautiful chocolates at home. If you’re located in Australia, keep an eye out for Nectar & Stone's new cakery opening in Richmond - Melbourne later this year.
Cookies and Cream Chocolate Pyramids with Silver Leaf
Makes approx. 30 molded chocolates
1.5 pound bag of Merckens Super White Chocolate candy coating or white chocolate
Using the Merckens white coating chocolate disks means that you don’t have to temper. If you’d like a more buttery flavor, then real chocolate chips are the way to go, but you’ll have to temper. This recipe is based on using the Merckens white chocolate. I believe that Merkens has the best taste of any coating chocolate I've tested.
Tube of any colored powder food coloring
3 Oreo cookies
1 sheet of edible silver or gold leaf
- Fill a pot with two inches of water and set on high heat to boil. Once at a boil, reduce to medium heat and place a stainless steel bowl over the pot to create a double boiler, ensuring that the bowl’s bottom is not touching the water. It’s the steam that you want to heat the bowl.
- Divide your chocolate into fourths. Place one fourth of the chocolate into the bowl and allow to melt, stirring frequently.
- While the chocolate is melting, remove the white centers of your Oreo cookies and crush in a sealed plastic bag with a rolling pin or mortar.
- After the chocolate is fully melted, remove the bowl from the pot and add in another fourth of the chocolate to the already melted chocolate. Stir gently to melt the chocolate together.
- When the chocolate is fully melted, add in a pinch of the powdered food coloring until it reaches your desired color.
- Then fill your cleaned chocolate molds partially with the melted chocolate. Add a layer of crushed Oreo cookies, then top with a final layer of melted chocolate. Tap the mold on the counter to bring any bubbles out of each chocolate. Scrape the back of the mold to level off the bottoms of the chocolates and place in the refrigerator for ten minutes to set.
- Once the chocolates have set, flip mold over on a clean surface to remove them from the mold tray. Clean any jagged edges with a sharp paring knife and apply silver leaf to the top of each chocolate. A quick tip regarding silver leaf – it's best to lightly dampen the area that you are applying the silver leaf to before applying the silver leaf. I used a clean, soft paint brush to help in applying the silver leaf.
- Repeat steps 1-7 with the last two fourths of chocolate. If you have more than one chocolate mold tray, you can do all of your chocolate melting at once, but I find working in smaller batches is easier.
- Box your chocolates and they’re good to go! As long as the chocolates stay at room temperature, they should not melt.
I'll be honest, these weren't the cheapest thing to make. Since I didn't have the chocolate molds, boxes, powdered food coloring, silver leaf or chocolate disks on hand I had to buy everything. The total cost for all supplies was about $43.00. The most expensive item was the edible silver leaf that you could leave out completely if you want to save $25.00. I made enough chocolates for 12, which puts each box of two chocolates at $3.00 or $1.43 per chocolate. The next time around you won't have to buy the mold or food coloring again. If you're just getting the chocolates and Oreos, your costs would come in at around $12.00, making each chocolate only $0.40! Much cheaper than buying multiple boxes of chocolates from a store, and much more fun.