I went to the folks at Kakao Chocolate with an idea – I wanted to make chocolate coins with turkeys on them to put on top of cupcakes.
Jenny at Kakao led me in a different direction – one that could be used each and every Thanksgiving. She suggested building the turkeys on chocolate discs using food items that they happened to have around the shop.
We experimented a ton! We even had to pull up photos of turkeys on my phone to try to get the shape just right. In the end, we got the turkeys just the way we wanted them and they ended up looking (and tasting) better than I had ever imagined!
The chocolate turkeys are very labor-intensive, but they are a fun and impressive project. I suggest making small batches to set at each place at your Thanksgiving table or to top several special cupcakes.
What You’ll Need to Make Chocolate Turkeys
You’ll need tempered chocolate. See my post on how to temper chocolate for an explanation of why this is important and how to do it.
How to Make Chocolate Turkeys
If you are anything like me, you’ll end up making a bunch of ugly birds before you get the art of turkey-making down. Don’t worry – ugly turkeys still taste great!
- Fill a piping bag with warm, tempered chocolate and cut a small hole across the end of the bag.
- Pipe a few circles of chocolate onto parchment paper on a baking sheet, the inside of a silicone cupcake tin, or chocolate disc molds. Don’t make too many circles at once or you won’t have time to attach the seeds before the chocolate hardens.
- Bang the baking sheet, tin, or molds against a table to smooth out the chocolate. This makes a huge difference in the appearance of the discs.
- Starting with the feathers in the back of the turkey, layer seeds to form feathers matching the image above.
- Pipe a neck, head, scrawny legs, and feet out of chocolate onto each disc.
- Attach the cranberry and the nib.
- Leave at room temperature to harden.
- If not eating immediately, store in a sealed container.