First, measure out all of your candy bars and garnish ingredients
Then, combine the turquoise candy melts and ½ tsp of coconut oil in the candy melt pot. Melt them together on high, stirring regularly with a silicone spatula.
Next, place the silicone chocolate bar molds on small baking sheets.
Then, use a Saucier Drizzle Spoon to carefully spoon the melted turquoise chocolate into the candy molds.
Tap the tray lightly on the table to spread the melted chocolate evenly.
Then, scrape off the excess chocolate with a cake spatula. Let the chocolates harden in the freezer for 10 minutes or refrigerate them for 15 minutes. Make sure to lay the molds completely flat!
Lastly, remove the chocolate bars gently from their molds. Use a small knife to cut away any extra chocolate from the edges.
Seashells
First, make sure to rinse and dry the silicone lining of the melting pot. Combine the white candy melts and 1 tsp of coconut oil in the clean candy melt pot. Melt them together on high, stirring regularly.
Then, spoon the melted white chocolate into the seashell-shaped silicone molds. Scrape off the excess chocolate with a cake spatula and place the silicone mold on another small baking sheet and freeze them flat for 10 minutes or refrigerate for 15 minutes.
Next, remove the chocolate shells gently from their molds. Use a small knife to cut away any extra chocolate from the edges.
Finally, transfer the remaining white chocolate into a pastry piping bag and tie it off with a piping bag tie.
Garnish
First, place all of the turquoise chocolate bars together. They should all be touching.
Then, drizzle the white chocolate over the mini candy bars. Add white chocolate dots for the pearl shapes.
Pipe a small dot of chocolate to the back of each shell and then immediately stick them on top of the candy bars.
Then, use a clean, dry food brush to apply the edible glitter dust to all of the shells and pearl dots.
Finally, transfer the completely hardened mini chocolates to a rigid airtight container, using small cuts of parchment paper or wax paper in between the layers, and store either:-In the fridge for 2 weeks -Or in the freezer for up to 3 months. -Always mark the date on the outside of the container to keep up with freshness.
Video
Notes
Homemade Mini Chocolate Bar StorageThese homemade mini chocolate bars can actually stay good for much longer than other homemade desserts if they are stored properly.
Just transfer the mini chocolate bars to an airtight container.
Use small cuts of parchment paper or wax paper in between the layers to help keep the chocolates separated and intact.
Homemade chocolates can be stored for up to 2 or 3 weeks, either stored in the fridge or in a cool, dry place out of the sun’s warm reach.
Always note the date when storing so you can keep track of the freshness and quality.
Nutrition
Calories: 1kcalFat: 1gSaturated Fat: 1g
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