- Good melting chocolate (dark, milk, or white), about ¼ pound – more or less depending on how many letters you’d like to make
If using untempered chocolate, it will need to be tempered to ensure it sets at room temperature. Here is a quick how-to for stovetop and microwave:
Stovetop tempering: Melt 6 to 8 ounces of chocolate over low heat in a double boiler. (You can adjust down as needed or to test.) Then turn the heat off and add about a quarter cup (no need to measure, just a small handful) of chopped chocolate and stir it in. This brings the temperature back down which is how it tempers. I turn the heat back on if I need to add more chocolate (like when I’m making my chocolate peanut butter eggs) or if the chocolate cools too much and starts to thicken. Repeat the process as needed.
When melting chocolate in the microwave (which I often do when making Oreo bark or salted almond bark, for example), you can use a similar process. Just heat in 20- to 30-second intervals, stirring as you go. When all chocolate is just barely melted, stir in some chopped chocolate and let it melt in the heat of the already warm chocolate, stirring to incorporate.
The chocolate should then be put in a cool place to set up properly. I put the baking sheet in the refrigerator or near a cool window (time of year allowing) to set and fully cool. At this point, the chocolate should be shiny and set at room temperature.
Helpful hint: I do put the letters in the fridge for a few minutes before placing on the cake so the chocolate is firmer yet. They are easier to stick in the cake this way. Keep in mind that the chocolate letters are still delicate and that candles burning too near the letters will cause them to melt. Just keep a little distance and you should be fine!