How to Make a Chocolate Easter Bunny
Scrummy chocolate in the shape of a cute rabbit whats not to love? Made using Candy Melts, this rabbit is super simple to make and there are lots of different ways you can make him or her one of a kind, fill with small handmade edible treats or insert the first clue for your Easter egg hunt.
I’ve decided to keep my design quite simple using dark cocoa Candy Melts and then concealing the join using a baking cupboard staple . . . hundreds and thousands.
1. Start by melting the Candy Melts as per the pack instructions.
2. Once completely melted pour the melts into both halves of the mould making sure that the chocolate reaches up the entire side of the mould.
3. Hold the mould up to the light to see if there are any trapped air bubbles, if there are gently tap the mould onto your work surface to remove them. If they persist use the end of a food-safe paint brush to poke into the mould to remove them.
4. Leave the chocolate to firm up and then apply another layer of chocolate making sure that you have an even covering of chocolate over the entirety of the mould (roughly 1cm thick).
To ensure the back of the chocolate rabbit is completely level use a carving knife (or similar). Make sure to be extra careful of fingers, and always scrape the chocolate away from you!
Make sure to leave a cavity large enough to house what you intend to put inside the rabbit.
5. Place both mould halves into the fridge for at least 90 minutes, making sure to pop something under both ear halves so that the mould remains level.
6. Once set turn the rabbits out onto a chopping board, with a folded square of kitchen towel in one hand and a small shape knife in the other, run the knife around both edges on each rabbit half removing any excess chocolate.
7. To secure both halves of the rabbit together place a baking tray on a warm surface. Place both halves onto the tray one at a time so that the edges start to melt slightly, gently apply even pressure to the top of the shells; this will ensure you get a nice flat, even edge when adhering both halves of the rabbit together. Remove the shells from the tray and add in any internal elements at this stage. Carefully place both halves together, holding in place for 30 seconds to ensure the chocolate has set.
Remove any excess chocolate that seeps out of the join using a damp piece of kitchen roll.
8. Melt a small of amount of Candy Melts (the same colour that you’ve been using) and run a thin line of chocolate around the join edge working no more than three centimetres at a time. whilst the Candy Melts are still liquid sprinkle over the hundreds and thousands, shaking off any excess. Continue this process until you’ve been around the entire rabbit.
9. To complete, tie a length of ribbon in a bow around the rabbits neck.
Make sure to package your rabbits in cellophane bags to ensure they’re kept nice and fresh.