Baby Bunny Chocolate Pretzels for Easter

Easter is just around the corner and I'm always on the lookout for something fun to include in my son's Easter basket that isn't a giant chocolate Easter bunny as large he is. I was amazed to know such a thing existed, I certainly don't think they were around when I was a kid (at least I never got one myself,) but I remember seeing them at Target last year. I know my inner health-nut is showing, it tends to pop out a lot, especially where holiday treats are concerned. While I'm not opposed to my son having some candy I prefer to keep it to a minimum, he is only 2 after all; however, every holiday he still manages to bring home nearly his weight in candy. This is absolutely mind boggling to me, but what's a girl to do?

Well last year this girl ended up making someadorable dum-dum bunnies that I found on Pintrest and home made bunny shaped cheese crackers that I packaged in a disposable decorators bag tied with green ribbon, so they looked like carrots. This year I decided to go in a slightly different direction and give these baby bunny pretzels a shot, they just happen to be the perfect size for a small child. Now my son can have a little something sweet on top of a snack he already loves, it's a win-win in my book.

Bunny Pretzels

I opted to use white chocolate for these since my son is allergic to regular chocolate, but Chocoley's Bada Bing Bada Boom Candy & Molding Formula also comes in Milk, Dark, and Extra Dark chocolate. Feel free to use whichever one you prefer although I highly recommend the white because when combined with the colored flavoring oils they turn into beautiful pastel colored treats, perfect for the spring.

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Ingredients and Tools

Cybrtrayd Baby Bunny Pretzel Easter Chocolate/Candy Mold
Bada Bing Bada Boom Candy & Molding Formula from Chocoley
Mini Pretzel Rods
Decorating Squeeze Bottles, 4oz
Mixing Bowl filled with Hot Water
Bench Scraper

optional:

LorAnn Flavoring Oils 5 Pack and Eye Droppers (see notes)
Candy making gloves

How to Determine How Much Chocolate You Need:

If you are not using the Cybrtrayd Baby Bunny Pretzel Easter Chocolate/Candy Mold use the following calculations to determine the amount of chocolate you will need:

multiply length x width x depth x 0.708 = number of ounces per cavity.

number of ounces per cavity x number of cavities = ounces needed per mold

If you are using the Cybrtrayd Baby Bunny Pretzel Easter Chocolate/Candy Mold the manufacturer provides the cavity capacity, which is 0.5 ounces.

Our calculations for this mold should look like this:

0.5 x 4 = 2 ounces per mold 

For information on figuring out how many pieces will be yielded per pound of chocolate or how much chocolate you need to make X number of pieces try reading this article on Chocoley.com

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Directions

  • Before you begin, make sure all of your tools are clean, dry, and free of dust.
  • Chop Bada Bing Bada Boom Candy & Molding Formula into small pieces and place inside plastic squeeze bottles.

If you are using flavoring oils you will want to add them before you begin melting the chocolate, otherwise your chocolate will seize, causing it to get lumpy.

  • Use an eye dropper to add several drops to the bottles of melted chocolate. These are concentrated oils and a little bit goes a long way so try adding a few drops, shaking well to mix, then taste and repeat as necessary. See notes at the end of the post for more information about adding flavor oils.

Do not place bottles in microwave or boiling water to melt, it will damage the bottles.

  • Enclose bottles in a ziplock bag, remove the air, then set in a mixing bowl filled with hot tap water for 10 - 15 minutes allowing it to melt. To help the chocolate along, remove the bottles from the water every 5 minutes, dry ziplock bag off, then gently shake the bottles to mix.

Make sure the bottles are completely dry before continuing, getting water in the chocolate will ruin it.

  • Place your mold on a level surface and fill each cavity to the top. Gently tap the mold to release any air bubbles, then scrape the excess chocolate off of the mold with a bench scraper.
  • Gently press pretzel sticks into the chocolate filled molds and cover the the pretzel with a little bit of additional chocolate. This adds stability to the pretzel when you remove the chocolates from the mold.
  • Place the molds in the refrigerator for 10 - 15 minutes to set up. Make sure not to leave them in the refrigerator for too long otherwise moisture will form on the chocolate. If there is moisture on the chocolate you can gently remove it using a paper towel.

You may want to consider wearing candy making gloves when handling the chocolate so you don't fingerprints behind.

  • When the chocolate is ready to be removed from the mold turn it upside down and tap it until the chocolates releases. 

Do not pull the chocolates up by the pretzels, they may come loose. If the chocolates do not easily come free of the mold it has not set up all the way. Place the molds back in the refrigerator for a few minutes before trying again. 

  • Store finished chocolates in a cool, dry place in an air tight container. For best results the temperature should be 55°F - 70°F with a humidity level below 50%.

If you enjoyed this tutorial, don't forget to check out Easy Hand Made Chocolates For Your Sweetheart, No Tempering Required for another fun adventure in chocolate making.

Recipe Inspiration

Chocolate molding tutorial, flavoring oil tutorial, and equations for determining amount of chocolate needed were provided by Chocoley.com. For other fun ideas or more information on chocolate making, please visit their recipe section or resource section.

Notes

This is only the second time I've worked with flavoring oils, feel free to use my notes as a jumping off point or experiment on your own to find out what works best for your tastes.

Peppermint Milk Chocolate

Amount: 4 drops of oil per ounce of milk chocolate
Results: 2 drops would have been enough. Also, don't lick peppermint oil off your fingers if you happen to spill, it sets you lips and tongue on fire!

Cherry White Chocolate

Amount: 3 drops of oil per ounce of white chocolate
Results: 2 drops would have been enough. The colored oils slightly tinted the white chocolate.

Peach White Chocolate

Amount: 2 drops of oil per ounce of white chocolate
Results: The colored oils slightly tinted the white chocolate.

Creme de Menthe White Chocolate

Amount: 2 drops of oil per ounce of white chocolate
Results: The colored oils slightly tinted the white chocolate.

Disclosure:

This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.