This Creative Post simply started as making Hot Cocoa Bombs, then as with everything I do it turned into so much more!
The Hot Cocoa Bombs became ‘Chocolate Treat Keepers‘ with Homespun and Heartfelt Charm…along with creating matching wrappings and gift tags for ‘Door Knob Gifts‘, and then as an idea to gather with friends and create together!
“oops, this isn’t going to be as easy as I thought”
the photo below shows a definite ‘oh my goodness, how am I going to turn this around?’ moment!
….psssst, I will deny it if you tellanyone you saw this here.
I then put the piped icing away, ate the evidence and pulled out the edible paint and brushes ~ back to my comfort zone, much better.
The Edible Paint and Brushes used for the ‘Chocolate Treat Keepers‘ can be found (here), from our ‘Stamped and PaintedCookies‘ Post.
Creating The ‘Chocolate Treat Keepers’
Using A Cake Pop Silicone Mold (found here), with a pastry brush, brush all sides and bottom of each half circle in the mold with melted chocolate wafers (I used Wilbur Chocolate), leaving the centers hollow and covering all edges to the top. Then place the filled mold into the freezer for about 10 minutes.
Remove from the freezer. The chocolate halves should pop right out of the mold, set aside.
Place a small amount of water in a saucepan to simmer on the stove top.
While waiting for the water to simmer ~ slip the edible treats into one half of the chocolate shells.
Then slide a fork under the ‘lid’ of the other shell half (fork under the open end) and hold the ‘open end’ over the simmering water to melt just the open edge of the chocolate keeper half, then quickly adhere to the other shell half (with the treat inside). Use a pastry brush to help the chocolate seal at the seam, fitting nicely together.
Be sure to decorate the tops of the ‘Chocolate Treat Keepers‘ with icing and sprinkles or create a ‘Gingerbread Man’ with edible paint.
Add a red nose with Shiny Glittery Gel Icing found (here).