These little treasures may look fancy but they’re super easy to make yourself. Like a craft project you can eat (which is pretty much the most perfect thing in the world, if you ask me).
To start, simply melt yourself some chocolate. Be sure to temper it–if you’ve never tempered chocolate and need some advice, I like these instructions (which includes a video) explaining how the process works, in very simple terms. Tempering chocolate is one of those things that sounds intimidating but really isn’t, so don’t let that step stop you, okay? Please?
Then grab yourself some gem-shaped candy molds (you can pick them up here).
And pour a bit of chocolate into each mold. You don’t need to grease the molds first or anything like that–just pour the chocolate directly into the clean, dry mold. I like to use a small spoon or ladle for this, or even transfer the melted chocolate into a small squeeze bottle and squeeze it in. Just be sure to work quickly so your chocolate doesn’t get too cool (if it does, warm it back to the minimum temperature per the tempering instructions).
Place the filled molds into your fridge for about 5-10 minutes, just to allow the outer surface of the chocolate to begin to set. Then remove the molds from the fridge and place them at cool room temperature (away from sunny windows!!!) until they are set. They’ll be set after a few hours, but for best results, allow them to rest in the molds for 24 hours. (After the chocolate sets for 24 hours it will be less likely to pick up fingerprints when you handle it.)
Then just pop the chocolate pieces out of the molds, and the hardest part if this project is done!
Next it’s time to add the bling. Applying the sparkly color to the chocolate shapes is ridiculously easy–you just brush it on! I used Luster Dust–a powdered, edible pigment–in a few different hues of jewel tones and metallics.
Simply brush the Luster Dust right onto the chocolate with a small, soft brush–and that’s it! The dust will adhere right to the chocolate, you don’t need to use any kind of adhesive or anything. (As for what type of brush to use, I use small, soft artist’s brushes, and reserve them for food use only.)
(PS: Looking at this photo I just noticed for the first time that my gold highlighter is labeled “non-edible use.” Um, oops? Guess I won’t eat the gold gems.)
I can think of so many lovely uses for these little gems. Display them on an ornate platter at a party. Wrap them up in a fancy (velvet-lined!) box for a gift. Place a few in glassine bags for party favors. Stick them on top of cupcakes. Shove them into your mouth by the fistful and pretend you’re Marie Antoinette. The possibilities are endless!
Tell me, are you interested in working with chocolate? I’m thinking of doing more chocolate-molding posts in the upcoming weeks, and am wondering if that’s something you all are interested in. Do tell! xoxo