What is the best way to make ediable sea shells for a wedding cake that are dusted with gold dust?

Question

I have tried to make them with fondant but with bad results. I was told do use chocolate and then dust them with the gold powder after cooled. However I do not know how to dust them so that the dust stays thick and colorful and in place. I am working with molds.
Please Help.
Thank you in advance.

Answer 1

OK, you've got the molds. Try using white chocolate, or marbelize the shells with white chocolate and dark chocolate. Here's a couple of things to try:

Place the chocolates on baking paper, and pop in a hot oven for 30 seconds or so -- just enough to soften the top layer. Then dust with gold powder. You could also try a torch, like they use to carmelize creme brulee. The point is to make the top layer of the chocolate just a tiny bit soft.

I think you'll have better luck with the shape if you make a very thin icing (powdered sugar and milk) and brush it on the shells, then powder with gold dust and let dry.

Hope that helps. Good luck!