Do It Yourself Chocolate Bunnies Recipes

MOLDED CHOCOLATE BUNNY

Steps:

• If you are going to paint the bunny's face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected. Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold. (See tips, below.) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe. If you don't have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate.
• Place a wire rack on a baking sheet lined with parchment paper. Set aside.
• Place the tempered chocolate in a warmed bowl.
• Clip the two parts of the mold together. Then, holding the mold upside down, pour the tempered chocolate into the mold. When it is full, immediately empty it back into the same bowl. The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate) and place the mold, open end down, on the wire rack. Let stand for about 5 minutes, or until the chocolate has begun to set.
• Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean. As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks. (If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening.)
• Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate.
• Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form. If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days.
• Tips:
• Decorating with Chocolate: Painting:
• You can add flair to molded figures with just a few brushstrokes. In general, the area to be painted in a mold is small, so you don't need to mix a large amount of "paint." I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints. The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable. It is a great place to store cocoa butter paint, too. (Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier.) For each color, place a few tablespoons of cocoa butter in a yogurt container. Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached. Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure). Allow the paint to set for about 30 minutes before you proceed with the recipe.
• Molding Chocolate:
• You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
• Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered-not simply melted-or it won't release.
• Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
• Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
• Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.

GIANT FILLED CHOCOLATE EASTER BUNNY

Steps:

• Add half of the chocolate to a medium microwave-safe bowl and microwave in 30-second intervals, whisking in between each, until the chocolate is melted, about 2 minutes. Add the remaining chocolate and continue to whisk until smooth; this will result in a tempered chocolate that will appear glossy when set. Transfer 1/4 cup of the tempered chocolate to a small bowl; set aside.
• Divide the remaining chocolate between the 2 halves of a 10-inch-tall plastic bunny mold. Tilt the mold halves to swirl the chocolate around until each is coated entirely. Refrigerate until set, about 15 minutes.
• Add the marshmallow creme, chocolate-hazelnut spread and caramel syrup to a medium bowl and fold with a rubber spatula to combine. Coat 2 small rubber spatulas with nonstick spray and use them to divide the mixture between the mold halves. Refrigerate until firm, about 15 minutes.
• Reheat the reserved 1/4 cup of chocolate in 15-second intervals, whisking in between each, until the chocolate is melted, about 45 seconds. Transfer to a piping bag; snip the tip off to make a 1/8- to 1/4-inch hole. Pipe the melted chocolate around the edge of one of the mold halves. Sandwich both halves together and refrigerate for 10 minutes.
• Carefully unmold and trim away any excess chocolate around the edges if needed.

TINTED WHITE-CHOCOLATE BUNNIES

Steps:

• Chop 3 pounds chocolate with a serrated knife. Place chopped chocolate in a dry metal bowl. Cut another pound of chocolate into larger chunks, and set aside.
• In a saucepan, bring 1 to 2 inches water to a simmer. Set bowl of chocolate over saucepan, being careful not to let the water touch the bottom of bowl. Let chocolate melt, stirring gently with a rubber spatula, until it reaches 115 to 118 degrees on a chocolate thermometer (do not let thermometer touch bottom of bowl, and do not let any water get in melted chocolate). Turn off heat, and remove bowl from saucepan.
• Add reserved chocolate pieces; stir until mixture cools to 78 or 79 degrees; remove any unmelted pieces. Place bowl back over pan of warm water (do not turn heat back on); stir until thermometer reaches 86 to 88 degrees. Immediately stir in food coloring until desired color is achieved; oil-based food coloring will give the best result.
• Clamp molds tightly; pour chocolate into molds, and let set at room temperature until completely hardened, about 4 hours. Molds can be positioned upside down in saucepans, with rolled-up kitchen towels to hold them in place, while the chocolate sets.

BREAKABLE CHOCOLATE BUNNY

Steps:

• Add milk chocolate candy melts to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
• Spoon melted candy melts into the molds making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate throughout the mold.
• Place molds in the freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don't pop out easily, place back in freezer for a few more minutes.
• Fill one half of the chocolate molds with candy or mini toys.
• Heat a plate in the microwave for about 45 seconds or until hot. Press the empty chocolate mold half open-side-down onto the flat portion of the warm plate and twist back and forth for a few seconds to gently melt the rim of the chocolate.
• Immediately press this warmed edge chocolate cup to the top of the filled cup. This will join the two halves of the hot cocoa bomb. If you are having trouble getting the two halves to join, you can carefully rub your finger around the line to seal the together or pipe melted chocolate around to seal together.
• Add pink candy melts to one bowl and white candy melts in another bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
• Use a sandwich bag or piping bag and add the melted chocolate to separate bags. Wait a few minutes to cool to make it easy to pipe. If using a sandwich bag snipe one corner off to pipe.
• In the middle of the chocolate mold pipe some melted pink chocolate and place the candy heart for the bunny nose.
• Use the melted white melted chocolate and pipe the mouth and whiskers for the bunny and allow to harden.
• Lay a piece of parchment paper down on a flat surface.
• Add pink candy melts to one bowl and milk chocolate candy melts in another bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
• Use a sandwich bag or piping bag and add the melted chocolate to separate bags. Wait a few minutes to cool to make it easy to pipe. If using a sandwich bag snipe one corner off to pipe.
• Either freehand draw the bunny ears or place a drawing underneath the parchment paper. Pipe the inside of the ears with melted pink first and then pipe the melted milk chocolate around the pink and allow the ear to harden.
• Once the ears are harden peel them off the parchment paper and pipe some melted milk chocolate on top of the chocolate mold and place the bunny ears one at a time allowing to dry in between. May need to prop up on something or place in freezer for a few minutes to allow to harden.
• To Break: Use a wooden mallet and pound on the chocolate until it breaks open to reveal a fun surprise.

HOMEMADE CHOCOLATE BUNNY

Steps:

• Place about three inches of water in a medium to a small pan.
• Next, place a heat-proof bowl on top of the pan. Make sure to use one that is bigger than the pan.
• Bring water to a boil and place the melting chocolate in the bowl.
• Once the water is boiling, turn the heat down to medium to low. Mix chocolate thoroughly.
• Add the food coloring before the chocolate is fully melted and mix well.
• Fill both chocolate molds to the top and look underneath the mold to see air pockets. If there are, use a knife or toothpick to get rid of the bubbles.
• Place the chocolate-filled molds together and clip the edges to all the sides.
• Let the chocolate cool on your kitchen counter for two or more hours.
• Place the mold in the refrigerator for only 15 minutes if you like.
• Once the chocolate is no longer warm to the touch, take off clips and gently pull the mold off in sections. You'll see the chocolate lift from the mold. Work your way around the bunny until it lifts clean of the mold.
• Lift the bunny out of the mold carefully and trim off excess chocolate.
• Trim the bottom of the bunny so that the surface is flat. The bunny will stand if you trimmed it well.

DO-IT-YOURSELF CHOCOLATE BUNNIES

Steps:

• Directions: 1. Place chocolate chips in a microwavable container. Microwave the chocolate chips for 30 seconds, stir. Continue until the chips are melted. Be careful not to overheat. 2. Stir in the brown rice syrup. 3. Spread the chocolate mixture on a plate and cover until it stiffens, a few hours. The chocolate will become very pliable. 4. Lightly grease your favorite candy molds. Place the chocolate mixture into the molds, lightly pressing it into place. Remove from the mold for your yummy chocolatey treat! Great for Easter or Passover celebrations.

DO-IT-YOURSELF CHOCOLATE BUNNIES

Steps:

• 1. Place chocolate chips in a microwavable container. Microwave the chocolate chips for 30 seconds, stir. Continue until the chips are melted. Be careful not to overheat.
• 2. Stir in the brown rice syrup.
• 3. Spread the chocolate mixture on a plate and cover until it stiffens, a few hours. The chocolate will become very pliable.
• 4. Lightly grease your favorite candy molds. Place the chocolate mixture into the molds, lightly pressing it into place. Remove from the mold for your yummy chocolatey treat! Great for Easter or Passover celebrations.