Easter Chocolates
Hand make your own chocolates this Easter. I found this mold designed with old fashioned animals being sold second hand at the chocolate museum in Brugge, Belgium.
Tips for Choosing a Chocolate Molds
♥ If you want to make one tray of chocolates and plan to never use the tray again, spend $2 on a Wilton thin plastic mold, but beware. When popping out the chocolate, it is very easy to crack the mold.
♥ Rubber molds for making fancy ice cubes are generally good for chocolate making because you only have to peel the sides down and the chocolates pop out. They now come in way cool shapes such as penguins and pumpkins.
♥ Professional molds are made of hard heavy plastic. The mold I bought in Belgium was this kind. To release the chocolates, you have to bang the mold hard on a table. If you have all of the perfect supplies and temperatures in a professional kitchen, this should be pretty easy. However, in my kitchen, I had to bang the mold really, really hard again and again on bricks until almost all the chocolates popped out. One stubborn chicken chocolate clung on until I finally picked the chocolate out with my fingers hand and ate the gooey pieces.
Some yummy additions to hide on the inside of your chocolates are:
Caramel pieces
Cherry or lemon curd fudge
Glace fruit
Dried apricots or banana pieces
Nuts – macademias, peanuts, cashews, almonds
Ice cream toppings - butterscotch, caramel, strawberry
Crunch & Munch
Butterscotches
Fruit pastilles
Jelly babies
Gummy worms
Whoppers
Nutella
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Contents
Letters from London
Easter Chocolates
Butterfly Bunting
Mr & Miss Bunny Cards
Rabbit & Easy Fold Basket
Spring at Kew
Dresden Plate
Credit Crunch Lunch
Credit Crunch Gifts