How to Make Chocolate Candy Bouquets
If you've got chocolate and some basic candy-making supplies, you can make chocolate candy bouquets. These make a great gift that combines the decorative touch of flowers with the almost universal appeal of chocolate, for Valentine's Day or pretty much any other special occasion. The great thing about this process is that once you're set up you can make several chocolate bouquets almost as easily as one, so you'll have plenty of unique, personal gifts for the special people in your life. Does this Spark an idea?
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Things You'll Need
- Good-quality chocolate bars, chips or pastilles
- Double boiler, or a saucepan and metal bowl that fits on top
- Chocolate lollipop molds
- Lollipop sticks
- Ribbon, tissue paper or other decorative touches
Instructions
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Melt the chocolate gently in a double boiler over water; don't let the water touch the bottom of the top pot. This will help preserve the smooth texture and flavor of the chocolate. Stir frequently. If you don't have a double boiler, fill a saucepan with water, place a metal bowl on top, and melt the chocolate in the bowl.
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2
Spoon the chocolate quickly but carefully into the lollipop molds. Place a stick in the appropriate place for each mold.
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Tap the molds gently on your work surface to release any trapped air bubbles.
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4
Put the molds into the freezer as soon as possible for the best texture and appearance.
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5
Once the chocolate is completely set, remove the molds from the freezer. Carefully pop the lollipops out of the molds.
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6
Trim off any extra bits of chocolate from your lollipops.
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Make chocolate candy bouquets by selecting a handful of different lollipops and tying them with a decorative ribbon. If you like, cover the pops with tissue paper or decorative plastic for a little protection.
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For the best flavor, texture and appearance, keep the bouquets at a cool room temperature until you deliver them, and don't store them for too long.
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Tips & Warnings
Make chocolate candy bouquets with a bit more variety by making a selection of white, dark and milk chocolates, or by adding mix-ins such as chopped nuts or very small amounts of high-quality extracts.
For best results, wash chocolate molds with warm water only, then towel dry. Don't grease the molds unless you're adding mix-ins. Dish soap, oil and even evaporating water can leave residues in the mold that can mar the surface of future batches.
