Decorated Easter chocolates
Melted chocolate spooned into little discs, then decorated with sugar eggs, sprinkles and flowers: homemade chocolates to give as presents.
Age : age 3+; the grown-up melts the chocolate
Materials
- 200 g chocolate (dark, milk or white) : A bar of cooking chocolate melts best.
- Little sugar or chocolate eggs
- Sprinkles, coloured chocolate drops, dried fruit and nuts : Whatever you like.
- Dried edible flowers : Optional: buy them in the baking aisle, never pick them at random.
- Baking paper and a baking sheet or tray
- A teaspoon
- Small clear bags : For giving.
Steps
Melt
- The grown-up breaks the chocolate into pieces in a bowl.
- They melt it over a pan of simmering water, or in the microwave in 30-second bursts, stirring each time.
- The chocolate should be smooth and warm, not hot: let it cool for 2 minutes.
Decorate
- Lay the baking paper on the tray.
- With the teaspoon, pour a little puddle of chocolate and spread it into a circle (or an egg shape).
- Decorate straight away, before it sets: a sugar egg in the middle, some sprinkles, a flower.
- Keep going until the chocolate runs out.
- Put the tray in the fridge for 1 hour.
- Peel the chocolates off and slip them into the bags.
The same recipe works at Christmas with sugar stars and bits of crushed candy cane, or on a lolly stick to make lollipops.
If it goes wrong
- The chocolate goes grainy : Start again on a gentler heat, with no water.
- The decorations won't stick : Decorate each disc right after pouring it.
- The chocolates turn whitish : Still fine to eat; store them somewhere cool and dry.
Safety
- Melted chocolate can burn: the grown-up heats and pours for younger children.
- Watch out for allergies (nuts, milk) if you're giving the chocolates away.
- No small hard sweets for under-3s.