I tempered the chocolate, then cooled it on a plastic diffraction grating! After peeling the grating off, the chocolate has formed to the tiny grooves on it, and can now also diffract light!
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in reply to @MothGhost's post:
This looks amazing! Did you use a particular tutorial or just go for it? I've just ordered some of these sheets and I'm planning to use them for making chocolate gifts.
Make sure to temper the chocolate at the right temperature for the best results. Remember that different types of chocolate require different temperatures. https://media3.debuyer.com/img/cms/Blog/Courbes%20temp%C3%A9rage%20chocolat_English.jpg
Thanks 😊 I've had some success with making dark chocolate versions so far, but this is really useful for when I try with milk chocolate!
Nice! Another good video I remember about this from Ben Krasnow: https://www.youtube.com/watch?v=UsDnkrDvkBo
