An Easter Chocolate Gift … a tutorial


These simple chocolate treats can be made in 10 minutes – seriously!  
The hardest part is trying not to lick your fingers until the end!


What you will need:

- Compound Chocolate Melts
- Chocolate Mould Trays
- Spatula
- Bowl


1. Start by melting your chocolate.  As you really don’t want to get water in the chocolate, it’s best to use the microwave to melt your chocolate.  Just pop it the microwave for 30 secs at a time and give it a stir until it melts.  You want it really runny.

N.B.  It needs to be compound chocolate.  I use Nestle Milk Melts.  Just check on the back of the packet and it will let you know if it is “real milk chocolate” or “compound milk chocolate”.  The compound choc can be popped in the fridge/freezer without discolouration and has more of a sheen, but it does still work with the real milk choc kind.

2. Pour some chocolate onto the mould.  Most of these moulds were from my childhood and I love the vintage look they bring but I have seen them at craft stores, Spotlight, online and even my local post office!


3. Spread the chocolate out across the tray using a spatula or butter knife.



4. Using the spatula (or butter knife) scrape the excess chocolate from the top of the tray back into the bowl.

5. Gently pick up the tray and tap it numerous times on the table.  You can do this by lifting it a couple of centimetres above the table and dropping it gently over and over again.  This process minimises the air bubbles.  You will see some bubbles on the top as they make their way from the bottom.  This is good.


6. Pop your chocolate mould sheets full of chocolate into the freezer for about 5-10 minutes.  You’ll know they are ready when you turn it over and you can see it starting to get slightly whitish in colour through the plastic, or it sounds a little crackly.  You’ll just know, believe me.


7.  To release the chocolate from the mould, turn the sheet upside down and gently tap it on the table.  Make sure you do this gently and close to the table as you don’t want the chocolates to break on their way down.  If they don’t come out easily, just pop it back in the freezer for a bit as they may not be set enough.


8. Et voila!  You have made your own Easter chocolates! 

9. We had some egg shaped moulds that we stuck together to make whole eggs by pressing the egg halves onto some baking paper on a baking tray that had been heated in the oven.  


10. Press the two melted sides together and you have a whole egg!  If you wanted to make them look a little smoother and get rid of the line that joins them, apparently you can use a hair dryer to melt it and smooth it out a little.

11. Pop them in a pretty little box and give them as gifts!

These little beauties were shipped off to the children’s kinder and school teachers this morning with a little card attached.

Here are the gifts we gave the kids teachers last Easter.
Do you give Easter gifts?
Are you addicted to chocolate like me?!
For more FGB Easter crafts you might like to check out this post.

For more quick & easy recipes you might like to check out this page.



Wishing you all a wonderful Easter with your families.  We are off on our annual camping trip tomorrow with my extended family.  Fingers crossed that the rain holds off! 
What are you doing this Easter weekend?

P.S. A huge thanks to Andrea who gave me all the wonderful tips to make these last week!!

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Comments

  1. says

    You are giving me happy flashbacks from my childhood – we used to make these ALL the time. I was an expert. I have a few moulds of my own now, and keep meaning to make them with my girls, I really should.<br /><br />

  2. says

    We made these a lot as kids and I bought some moulds from spotlight last year. My mum gave me her old chocolate moulds when she did a kitchen clear out recently, too. I&#39;ve always filled the shapes individually. Your way looks much more efficient.

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