Easter Memories + Playing with Chocolate

1 white chocolate bar w dried cherries

When I was a kid, I remember a big Easter egg hunt my family participated in at the home of one of my uncles. He lived in a small town, in a small house with a big yard where our even bigger family assembled for a really cool gathering.

The eggs we hunted were not dyed or decorated the way many folks did and still do. Instead, they simply wrote monetary amounts on the eggs like .25, .50, 1.00, 5.00, etc. How about that for a motivator? When my cousins and I were given the “GO” to start searching, finding one or more of those eggs was the absolute best feeling! Today, that hunt is one of my best Easter memories.

These days, I try to create memories for my family that are special in a similar way and so can you. All we have to do is keep it simple and do it with Love.

2 chocoley gourmet compound chocolate

This weekend, I spent some time in the kitchen working with bags of chocolate I received from Chocoley. They generously provided me with two bags of their Bada Bing Bada Boom Candy & Molding Formula – one Milk and one White. I decided to try a quick and easy treat and another that required a little more effort.  Up first were two chocolate bars.

3 melted white chocolate

The Bada Bing Bada Boom Candy & Molding Formula does not require tempering so melting and molding the chocolate was quick and easy. I used one of Chocoley’s Candy Bar Molds. I’ve been wanting to do something like this for a while now. I don’t know why I’ve waited so long.

After melting approximately 4 ounces of chocolate, I added a drop of Burgundy coloring and stirred gently to achieve just a hint of color. If you’re using any type of coloring, be sure to use an oil based one. After pouring the chocolate into the mold, pieces of dried cherries were pressed lightly on top, then placed in the fridge for about 10 minutes.

4 white chocolate bar w dried cherries

After removing the mold from the fridge, I let it sit on the table for about 5 minutes before popping the bar out. Note that you aren’t required to do this when you’re packaging it as a gift. You can slide the mold with the chocolate into the plastic sleeve and gift box that comes with Chocoley’s Candy Bar Mold & Packaging Set. I’m just rebellious 🙂

5 white chocolate bar

6 white chocolate bar w dried cherries


The second bar was made using The Bada Bing Bada Boom Candy & Molding Formula – Milk.  The chocolate was melted and molded the same way as the white.

8 melted milk chocolate

I placed a bowl over a pan of hot simmering water. In case you didn’t already know, the water should not be boiling and the bottom of the pan should not touch the water. Condensation is not chocolate’s friend.

9 pouring milk chocolate

I loved the texture of the melted chocolate. It looked so velvety smooth and unfairly tested my patience. I just wanted to run my finger across the top so I could get lost in the taste. It’s really good stuff.

10 milk chocolate bar

11 milk chocolate w pistachios

I adore pistachios and so does my Steeler Fan. We’re going to be sharing this bar.

12 white and milk chocolate bars

I loved working with Chocoley’s Chocolate Candy Bar Mold & Packaging. It was fun decorating them with ribbons and Easter bunnies! To create Easter memories for your family, all you have to do is keep it simple, do it with Love and throw in some Chocolate!

To learn more about Chocoley

Visit their Website  |  Follow on Twitter  |  Follow on Pinterest

Psst … be sure to check back in a couple days to see the Macaroons I made. Hint: They’re dipped in Chocoley!

Disclosure: Chocoley provided me with complimentary bags of Bada Bing Bada Boom Candy & Molding Formula – Milk & White and their Chocolate Candy Bar Mold & Packaging.  I received no monetary compensation for this post. All opinions are based on my own personal experience. You can view my full Disclosure Policy here

More about Teresa

I am a born and raised Georgia Peach, lover of Food and how it brings people together, a woman of Faith and die-hard Inspiration sponge.

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