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A Person Is Assembling Tall, Thin, Jagged Dark Chocolate Shards Around the Sides of A Cake

Easy Chocolate Shards

Whether you’re topping a cake, dressing up a scoop of ice cream, or giving homemade truffles some dramatic flair, chocolate shards are your new best friend. No pastry degree required. Just a bit of good chocolate and 10 minutes of your life.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 6 desserts
Course: Dessert Garnish, Snack
Cuisine: Universal
Calories: 100
Ingredients Equipment Method Video Notes

Ingredients
  

  • 200 grams good-quality chocolate (dark, milk, white, or a mix)
Optional toppings
  • Flaky sea salt
  • Chopped nuts
  • Dried fruit bits
  • Edible glitter or gold leaf

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Microwave-safe bowl or double boiler
  • Offset spatula or back of a spoon
  • Sharp knife or clean hands for breaking shards

Method
 

  1. Melting the Chocolate
    Method 1: Microwave (Quick & Easy)
    Break chocolate into small, even pieces.
    Place in a microwave-safe bowl.
    Microwave on medium power for 30 seconds, then stir.
    Continue heating in 20–30 second bursts, stirring in between.
    When about 80% melted, remove and stir until fully smooth.
    Method 2: Double Boiler (Controlled & Traditional)
    Simmer 1 inch of water in a saucepan.
    Set a heatproof bowl on top (not touching the water).
    Add chocolate to the bowl.
    Stir occasionally until melted and glossy.
    Remove from heat and stir smooth.
    A Person Is Stirring Partially Melted Chocolate in A Glass Bowl with A Spatula
  2. Spreading the Chocolate
    Line a baking sheet with parchment paper or a silicone mat.
    Pour melted chocolate into the center of the sheet.
    Use an offset spatula or spoon back to spread it thin or thick—your choice.
    Keep edges rustic or smooth them for uniform shards.
    While still soft, add optional toppings if desired.
    Let set at room temperature or refrigerate for 10–15 minutes until fully hardened.
    A Person Is Using an Offset Spatula to Spread Melted Chocolate onto A Sheet of Parchment Paper
  3. Breaking Into Shards
    Once set, peel chocolate off the parchment/mat.
    Break by hand for rustic shards, or use a sharp knife for cleaner edges.
    Store shards in an airtight container at room temp (or fridge if warm).
    A Person Is Breaking Cooled, Hardened Chocolate Into Curved Shards on A Piece of Parchment Paper

Video

Notes

Cooking Tips

  • Make sure your tools are completely dry—even a drop of water can ruin melted chocolate.
  • Thin spreads = delicate shards. Thicker layers = chunky bites. Choose your texture.
  • Add toppings right away while the chocolate is still melted.
  • Don’t stress over looks—rustic shards are charming too.
  • For glossy shards and long shelf life, temper your chocolate (optional, but pro-level!).