Sparkly chocolate. How cool is that?! And you can totally eat it too :0) Creating these little DIY Chocolate Sparkle Candies was a blast. What could be better than chocolate and glitter????
DIY Chocolate Sparkle Candies make a beautiful addition to cakes and treats.
I created these white chocolate-coconut flavored candies as a cupcake topper for the Coconut Dream Cupcakes I made a couple weeks ago. They were super easy; I thought I would give a little tutorial for you, my fabulous readers, so you could share in the joy too! They tasted delicious, especially because they’re spiked with toasted coconut flavoring. Nom nom nom nom…
I’m lucky enough to live in an area where I can shop two different crafts stores for supplies; super helpful since to create these I did end up using products from both stores. No craft stores near you? No problem. All the items I used can be purchased online. Yay!
So I started out with a Seashell Wilton Candy Mold. Feel free to use any mold you wish! Grab a bag of Wilton pure white candy melts and measure out one cup full and pour into a microwave safe bowl. Add one tablespoon of coconut oil, a few drops of Wilton Toasted Coconut flavoring extract, and a few drops of oil-based food coloring for extra fun. Gently melt in the microwave, cooking 30 seconds at a time and stirring in between until fully melted. I placed my melted chocolate into a tapered squeeze bottle to neatly fill the molds. If it starts to cool too much and won’t squeeze out properly, just unscrew the lid and pop it back in the microwave again for a few seconds.
If you’d like to make these without a coconut flavor, simply substitute shortening instead of coconut oil, and add a flavoring of your choice, (or none at all) as long as it’s an oil-based extract. Just make sure that there’s no ‘water’ listed on the ingredient list. Melted chocolate and water don’t mix! Don’t add water, or allow the melts to get wet at any time, or the chocolate will seize. It’s also imperative that you melt it slowly on medium or half power in the microwave or it may also seize.
Once filled you’ll need to tap the bottom on your work surface to get rid of bubbles. Gently lift the chocolate filled mold a couple inches and let it drop. Do this several times and you’ll see bubbles rise to the surface almost immediately. Repeat until you don’t see any more bubbles. Now pop your chocolates into the fridge to chill for 30 minutes.
These candies will easily fall right out of the molds with just a little tapping and turning of the plastic. Now you have pretty little chocolates all ready for luster dust!
Luster dust. The name says it all. However, you may find this edible item going by a different name at your local craft store. Just make sure it’s in the cake or candy isle and it should say the word ‘edible’ on it somewhere. I used a white pearl color, but it comes in a variety of colors.
So there are a few different methods for applying luster dust to things, and what they are determines the best way to go about this. Since we’re applying this to cooled chocolate, a dry brush works great. I went out and purchased a cheap makeup brush to use just for these candies. Make sure it’s more of a fuzzy brush than a tapered brush and that it’s sanitized!
Simply tap a small amount of dust into a container, blot your brush in it, and ‘paint’ or ‘blot’ it on, dry as a bone. It doesn’t work any better on these chocolate candies if it’s applied wet with water or food grade alcohol. I was very conservative with the luster dust at first, but once I got the hang of it, I was using it judiciously. It came in such a tiny container I wasn’t sure if I’d have enough at first. I ended up using only about 1/4 of it for 34 candies!
So here’s a pic of the finished product. Pretty cool. I’m not usually much of a craft person, but I really did enjoy creating these DIY Chocolate Sparkle Candies. Maybe because they’re a sweet treat (and I love all sweets). Just imagine the possibilities with different shapes, food coloring and colors of sparkly dust you could use. And don’t forget to add some flavoring extract for that gourmet touch! Enjoy :0)Print
These little shimmery chocolates are a beautiful addition to any dessert. Just melt, mold, and paint.
- 1 bag of Wilton bright white candy melts
- 1 plastic candy mold
- 2 tablespoons of coconut oil or Crisco shortening (one per batch)
- 1 small bottle of Wilton Treatology Toasted Coconut Flavoring
- 1 container of luster dust
- oil-based food coloring (optional)
- In a microwave safe bowl, pour in one cup of candy melts, 1 tablespoon of coconut oil or shortening, coconut extract and (if using) a few drops of food coloring. Microwave on MEDIUM OR HALF-POWER for 30 second shots, stirring each time until the chocolate is melted and coconut oil is fully incorporated. (If you wish to add more food coloring, mix it in now.)
- Place melted chocolate mixture into a squeeze bottle and screw on lid. Gently squeeze chocolate into each mold filling just to the top.
- Lift the mold about 2 inches from the tabletop and carefully let it fall. Do this several times to get all the bubbles out of the molds.
- Chill mold for at least 30 minutes, then turn it over and pop the chocolate candies out. You can repeat steps 1 thru 4 to create more candies.
- With a sanitized brush apply the luster dust to the chocolates by dabbing it on dry. Store the finished candies in the fridge.
- Category: dessert
- Serving Size: 1
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