You can get these little trays at any cake shop but I like this one from Daiso because it is silicon and therefore easy to wash and get the chocolates out of.

This tray can only do two chocolates at once, one macaron shape and one heart shape but it’s really cute so I don’t mind having to do them in batches.

You need:

• White chocolate
• Gel food colour
• Icing sugar
• Flavours, I’m using strawberry

Step one is to melt the white chocolate. I just do it in the microwave in a ceramic container rather than a double boiler. If you’re using the microwave then heat it to about half melted, 10 seconds at a time and then just stir until it’s fully melted. The ceramic retains heat so it will easily melt the rest of the chocolate.

Add a drop of food dye and mix it really well. As white chocolate contains more fat it will separate with liquid more easily so make sure to use gel not liquid colour and mix very vigourously.

Now pour chocolate to the line in the tray. My tray’s lines are quite inaccurate so I usually ignore it.

While the chocolate is still hot add the top part of the tray and press it down until the chocolate hits the top.

Refrigerate until it’s totally solid again.

In the mean time let’s make a simple filling. Pour out some icing sugar (maybe 2 table spoons) and add a drop of flavouring.

Mix well and add a few drops of water. Mix between each drop of water so you can be control of what consistency the filling has. Chocolate ganache makes a delicious filling too for something a little less sweet. You want it to be a fairly thick consistency but not lumpy and hard.

Pull out your chocolate halves and fill each with icing.

Add a tiny amount of white chocolate with a toothpick to the halves so they stick and then press them together.

Back in the fridge to set a little more and they are ready to eat!

Yum yum, I prefer to eat the left over melted chocolate still in the bowl, there’s nothing better than melted white chocolate 😀

These make perfect little gifts and it’s always nicer to get something handmade with some thought in it!

Let me know if you make some!

The recipe we used is from the Create Eat Happy blog, have a look at it here if you want to make your own. 

The basic process is fairly easy, the recipe is for a basic swiss roll batter which is divided into various colours and then piped. First you draw all of the little details onto baking paper in various colours. Kim was clever enough to print a template to use under the baking paper.

So we piped on the spots and stalks of the strawberries and baked it for a few minutes so it was dry.

So this is a totally random one I put together for lunch a few days ago. I bought this Hello Kitty box from a random import shop in Brisbane years ago but I never really used it much until I started this.

Inside it has two big spaces and 3 small ones. I aim to have one big main food, one big salad and the small ones are for sweet things, fruit and sauces.

You know the stupid part about this, I spent this entire time looking at the photos, looking at the crackles, eating the crackles wondering why they didn’t look like they did when I was a kid. It was driving my crazy. Today when I’m writing up the recipe it clicks: because when I was a kid we used coco pops not freaking rice bubbles.

-________________-‘’’’’’’’ Oh my god so stupid!! But at least they tasted really good anyway so I guess you can do either.

You need:

• 4 cups of rice bubbles
  
• 1 cup of icing sugar
• 1 cup of desiccated coconut
• 3 tablespoons of cocoa
• 250g/1 stick of copha

 In a bowl, mix up the icing sugar,coconut and coco powder so they are well combined.

Add in 4 cups of rice bubbles (or coco pops) and mix that through too.

Set up a bunch of cup cake wrappers ready to go because you will need to be quick in the next steps.

On the stove top, melt the copha in a pot. You can cut it up first if you want but I never bother. Don’t boil it, it just needs to be liquid.

Once it’s totally melted, pour the copha into the rice bubble mixture and stir it through.

You want it to be really evenly coated.

Spoon the warm mix into the patty cakes so they each have a bite sized amount.

Leave them on the bench to cool to room temperature then pop in the fridge to set. If you’re in a hurry just put them in the freezer.

Once they’re cold they are ready to enjoy! I like to add sprinkles or a little extra dusting of cocoa powder or even a drizzle of chocolate to the tops.

Delicious and a fun walk down memory lane, even if my memory is apparently a little fuzzy on the exact recipe!

Let me know if you make them!