Confession: This post has taken me by complete surprise. I had planned to make chocolate covered Oreos in the shape of snowmen – genius, right? Not really. When I did a quick search on Pinterest for inspiration I found that my genius idea has been done… and done… and overdone.
Plan B involved taking everything in the kitchen that was Christmas-related and seeing what I could do with it. I immediately wanted to see what I could do with our cookie molds/stamps/3D/cutters and melting chocolate.
See Snoopy at Teleflora HERE.
The thick cookie cutters were too thick to use — they ended up looking like big chunks of soap and the kids couldn’t eat the chocolate candy.
My beautiful Christmas tree had divider lines that were too defined, breaking the chocolate into a dozen pieces as it came out of the mold.
(I feel like Goldilocks here…)
But my ornament cookie cutters worked just right!
I found that the cookie cutters that don’t have any detailing are too thick and plain to use. Whereas the cookie cutters that are shallow with detailing work really well. Just make sure the details are not so defined that they prevent the chocolate from coming together in the back.
To begin, I used vegetable shortening and a glazing brush to grease the inside of the mold.
Next, I placed sprinkles on all of the areas I wanted to highlight. Once I had all of my sprinkle candies in place I began piping in my melted chocolate. Piping in the chocolate with a bag allowed for less movement of my candies and gave me the ability to control how much chocolate was used.
I do not recommend leveling the chocolate as it may cause your candies to move. Carefully watch the amount of chocolate you add and allow gravity to settle the chocolate for you.
Allow chocolate to set for 3-5 minutes in the freezer! The freezer will set the chocolate faster and make it easier for you to remove the chocolate from the mold.
When removing your chocolate from the mold, make sure all of the overflow chocolate is removed/cleared from the edges.
If your chocolate breaks, use leftover melting chocolate to “glue” pieces back together (nobody will notice).
Make Your Chocolate Candies!
Ingredients & Supplies:
- Christmas Sprinkles
- Melting Chocolate
- Vegetable Shortening
- Glazing Brush
- Pastry Bags/plastic bag
- Cookie Cutters (Stamps)
Brush cookie cutters with vegetable shortening.
Place candy sprinkles where you wish.
Melt Chocolate according to package directions and transfer to pastry bag/plastic bag.
Pipe chocolate into cookie cutter mold.
Allow chocolate to set in freezer for 3-5 minutes.
Remove chocolate from molds.
Serve or box chocolates with wax paper between pieces.