Get crafty this Easter with these yummy DIYs using candy and chocolate!
Easter candy jewellery
- Soft candy of your choice (i.e. jelly beans, gummies )
- Large sewing needle
- Strong nylon thread
- Thread onto a sewing needle, a piece of nylon thread of your desired length.
- Tie several knots at the far end of the thread.
- Poke the needle through the center of the candy and pull the thread through. Repeat to form a beaded candy necklace or bracelet.
Tip: Use jewellery images from the internet as inspiration. Use a variety of candies on one necklace or bracelet for a custom look i.e. A gummy butterfly pendant looks great at the center of a jelly bean necklace. For bracelets, thread the candies with two threads spaced slightly apart for better stability.
Chocolate dessert bowl
- Dark and white chocolate wafers / melts
- Non stick cooking spray
- Glass mixing bowls – 1 small and 2 medium size
- In a large glass bowl, microwave (at full power setting) 2 cups of white chocolate wafers for 30, 20, and then 10 second intervals, stirring very well in between intervals until completely melted. The chocolate should be room temperature to the touch and slightly fluid. Repeat for dark chocolate in a separate bowl.
- Fill the balloon with air and place the tied end into a small glass bowl to hold the balloon upright.
- Spray the entire balloon generously with non-stick cooking spray.
- At the very top center of the balloon, use a spoon of dark chocolate to form a 1 inch diameter dot and a ring around the dot creating a small bulls-eye or target pattern.
- Generously cover the entire bulls-eye with a layer of white chocolate, allowing the chocolate to drip down all sides of the balloon, shaking the balloon slightly to even out the chocolate.
- Using the dull side of a butter knife, start at the center of the bulls-eye and run the knife vertically down the sides of the balloon towards the bottom end. Repeat making several vertical lines evenly space apart from each other.
- Add an additional layer of white chocolate over top of the lines to cover any bare spots. The entire balloon does not need to be covered in chocolate, but the top ¼ should be since this will form the base of the chocolate bowl.
- Place bowl holding the balloon upright into the fridge and allow to completely set – approximately 10 minutes or longer.
- Carefully place the balloon onto a plate. Use scissors to make a small slit or hole very close to the tied end of the balloon and allow the air to escape very slowly.
- Remove the balloon when completely deflated to reveal your chocolate bowl masterpiece.
Courtesy Nicholas Rosaci
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