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Easy & Impressive: Chocolate Abstracts

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chocolate abstracts candy recipe

In case you’re on the lookout for a new way to impress in the kitchen this Valentine’s Dayor aiming to wow a whole group of guests for any special occasion really – here’s one of my favorite “sweet tips” from Simple Stunning Parties, a fabulous book by entertaining expert Karen Bussen.

These cool “Chocolate Abstracts” will instantly dress up any sort of dessert – from ice cream to fancy cakes & custards… and despite their artistic, gourmet look, they’re actually surprisingly easy to make! All you need is chocolate chips (4 oz or more), a squeeze bottle, wax paper, and a microwave.

chocolate abstracts candy recipe


1. Line a baking sheet with parchment or wax paper. Make sure to use a baking sheet that will fit in your freezer.
2. Melt the chocolate chips in a microwave-safe container for 20 seconds. Stir and microwave again for 10 seconds. Chocolate burns easily, so check and stir at 10-second intervals until fully melted.
3. Pour melted chocolate into a squeeze bottle. Tip – a plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess.
4. Squeeze chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal.
5. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment.

Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.

In Simple Stunning Parties, Bussen recommends pairing the Chocolate Abstracts with vanilla ice cream served in martini glasses and topped with a splash of amaretto. The end result is a very alurring, grown-up treat that’s perfect for Valentine’s day!

Vendor Credit
  • Photos by: William Geddes


  1. Lisa February 1, 2010 at 9:49 am

    Oh perfect timing! I just made hearts like these to top chocolate mousse for Valentine’s Day. What a great idea to make other random shapes too! Fun. :)

  2. jenn s. February 1, 2010 at 10:09 am

    Great ideas for the other shapes! Love the numbers idea too… maybe even for “countdown cupcakes” for new year’s eve…or stars for a “twinkle” baby shower.

    You guys are right – the possibilities are endless!

  3. Rowaida Flayhan February 1, 2010 at 10:17 am

    Great idea, très chic and so simple.

  4. Julianne February 1, 2010 at 9:47 am

    Fabulous, those are so chic and easy to do!


  5. Stef February 1, 2010 at 9:50 am

    These are a great idea! You can do different shapes too – we did a fleur di lys pattern for a post on our site. You could also do numbers for an age on a birthday dessert

  6. Ashlie Frederick February 1, 2010 at 2:01 pm

    Love! So cute and fun to make.


  7. Spiele February 1, 2010 at 5:11 pm

    wonderful so pretty

  8. Jordan - Polkadot Prints February 3, 2010 at 12:16 am

    Love the idea of the squeeze bottle – would totally make things a lot neater!
    I think I want to host a dinner party! :)

  9. angela February 3, 2010 at 11:19 am

    How neat! Thanks for posting this. I melted vanilla chips, tinted them pink and presto … instant flair for my coconut cupcakes. I made hearts and initials too. Thank you!

  10. Kristina February 4, 2010 at 4:33 pm

    just a question re: the chocolate………you specifically mention semi sweet or dark, but I’m assuming it’s ok to use milk choclate or vanilla chocolate too?

  11. jenn s. February 4, 2010 at 6:34 pm

    Hi Kristina –

    Yes – for some reason the original recipe notes semi-sweet or dark, but milk or white chocolate should work fine too :)

  12. Terri February 5, 2010 at 12:58 pm

    I make these, but I use a snack size zip lock bag instead. I warm the chips the same way, and then cut a very small hole in the corner of the bag and complete as directed. It makes clean-up a breeze!

  13. Kristina February 5, 2010 at 2:29 pm

    I made these today using letters for a baby shower I’m hosting this weekend…they turned out fabulous! and so easy!
    love the idea w/the ziploc…I’ll try that next time.

  14. Carmen February 15, 2010 at 10:26 pm

    FYI-make sure the chocolate is very cool if you use a plastic bag with the corner snipped off! I nearly burned myself. I will use a bottle next time. The 2 hr. cool period is a must or the designs will bend.Made these for Valentine’s day and my husband loved it!

  15. Rochelle February 28, 2010 at 6:30 pm

    So simple and easy! Thanks!

  16. Peach Blossom June 11, 2010 at 2:53 am

    Love these! Will def be featuring these on my blog!

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  20. Lin February 13, 2012 at 12:28 pm

    I have trouble keeping the chocolate hot enough to pour into the bottle. It cools so fast that it globs on the way in, then hardens before I finish squeezing them out. If I heat it longer, it scorches. Any suggestions?

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  24. Bethany November 19, 2012 at 8:50 am

    Can you this with almond bark?

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  28. Marie March 27, 2015 at 7:26 pm

    If you’re using this to top cupcakes will they soften/melt at a certain point?

  29. Alyson April 14, 2015 at 7:35 am

    would these work to decorate a cake?

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Vendor Credit
  • Photos by: William Geddes