Bunny Tail Truffles #Sponsored by Chocoley

I really enjoy making hand made treats for my son's Easter basket, so every year I try to come up with a different chocolate making project to tackle. It may be a time consuming endeavor, but I love the way his face lights up when he pulls out my latest creation. Last year I made Baby Bunny Pretzels and they left such an impression on him that he asks if I'm going to make them every time I receive a package from Chocoley. 

I'm a pushover, and they're easy to make, so I normally give in and whip up a batch with any leftover chocolate I have. 

This year it didn't take me long to figure out what project I wanted to cross off my list. While I was in Paris last June I had the opportunity to watch a short demonstration on tempering chocolate and making praline filled truffles at Le Musée Gourmand du Chocolat aka Choco-Story. If you're planning a trip to Paris, I thought this museum was a hidden gem. It was easily one of my favorite stops on our trip. 

After watching the demonstration I realized filled truffles weren't nearly as complicated as I thought. The steps to make them are very similar to the Valentine's Day Chocolates I made last year. So, armed with a few helpful hints to make things go smoother, I decided to make Bunny Tail truffles.

The truffles in this project are slightly less complicated than those I learned how to make during the demonstration. I haven't quite gotten up the courage to try to temper my own chocolate, that is still on my to-do list, so I rely on Bada Bing Bada Boom Candy and Molding Formula. It doesn't require any tempering, you just melt it down and go, which saves quite a bit of time. I've used it for the Baby Bunny Pretzels and Valentine's Day Chocolates with great results.

I wasn't sure what I was going to do for a my filling, but Chocoley contacted me earlier in the month, after seeing one of my previous projects, to let me know about their blogger program. I jumped at the chance to try out a selection of their cream centers and found they were just as easy to work with as the chocolate I had been using. If you're planning on making these truffles, I give the coconut dough two thumbs up. I kept pinching of pieces to nibble on while I worked on. The container should come with a warning, it's really addictive.

Chocolate making can seem daunting at first, there are a lot of steps, but it's a ton of fun once you get going. Don't let the detailed list of steps keep you from tackling chocolate making, it really is worth all of the effort.

Bunny Tail Truffles

Bunny Tail Truffles
makes approximately 36 pieces per pound and a half of chocolate

Ingredients

2 lbs Chocoley Bada Bing Bada Boom Candy and Molding Formula
1 lb Chocoley cream center, any flavor (see notes)
chocolate mold - 1.125" bonbon
unsweetened coconut flakes

Supplies

crock-pot
1 - 2 pint size mason jars
Long Handled Iced Tea Spoons
Funnel
12oz squeeze bottle
Baking Sheet
Parchment Paper
Wire Cooling Rack
Multi-purpose bench scraper
Disposable Decorating Bags

optional

candy makers gloves
food safe paint brushes
pearlized jimmies or other sprinkles

Directions

Before you begin, make sure all of your tools are clean, dry, and free of dust.

  • Fill crock-pot with warm water and set to high. Place mason jars inside to check the water level, it needs to cover at least ½ of the jar.  

Do not cover the crock-pot, it will form condensation on the lid which will drip into your chocolate causing it to seize and turn lumpy.

  • Remove jars, dry them completely, and fill with  Bada Bing Bada Boom Candy and Molding Formula. Allow the chocolate to sit in the crock-pot water bath for at least 30 minutes, or until melted. Stir chocolate occasionally with a long handled spoon to help it melt faster.
  • While chocolate is melting set out your supplies. Line a baking sheet with parchment paper, then place a wire cooling rack on top. 
  • Once the chocolate has melted transfer a small amount into a squeeze bottle and return the mason jar to the water bath to keep warm.

If you're planning on a making a large batch of chocolates, I've had no problem leaving the chocolate in the water bath for several hours, refilling the jars with chocolate as necessary. Just keep an eye on the jar to make sure there is no condensation forming on the lips of the jars.

  • Place your mold on a level surface and fill it to the top with chocolate. Tap the mold on the counter several times to release any air bubbles, then turn it upside down over the wire cooling rack to allow the excess chocolate to drain out. 
  • Use a bench scraper to remove any excess chocolate from the back of the mold, then place it on a level surface in the refrigerator for 10 minutes to set up.
  • Refill your squeeze bottle, place it in a ziploc bag and add it to the water bath to keep the chocolate warm.

Make sure not to leave your molds 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.

  • Now you're ready to fill your chocolate shells. Take a portion of your cream center and place it in a microwave safe bowl.

Do not microwave your cream centers on high, you may burn them!

  • Using a medium power setting, I found that 30 seconds was adequate for coconut dough, but the other centers needed up to 60 seconds. Time will vary depending on your microwave, so keep a close eye on your cream centers and remove them when they reach a pudding-like consistency.
  • To fill the chocolates place the warmed cream centers in a disposable decorating bag, or a ziploc with the tip cut off, then slowly fill the chocolates.

Make sure to leave ⅛ inch of the mold empty for the last layer of chocolate.

  • If you are using coconut dough I found it was easiest to pinch off a small piece and place it in the chocolate shell. It isn't as sticky as the other flavors of cream center, so there isn't really a need for the decorating bag.
  • Remove your squeeze bottle from the water bath, wipe away any excess water, then fill the remaining space in your mold with chocolate.
  • Use a bench scraper to remove any excess chocolate from the back of the mold, then place it on a level surface in the refrigerator for 10 minutes to set up.
  • While your chocolate is setting up, remove any excess chocolate from under the wire cooling rack. It can be broken up in to smaller pieces, put in the mason jar to melt, and used again.

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 force your chocolate out of the mold, it should come out easily. If the chocolate does not easily release it has not set up all the way. Place the mold back in the refrigerator for a few minutes before trying again. 

  • Place your finished chocolates on top of your cooling rack, over a baking sheet lined with parchment paper. Drizzle with melted chocolate until completely covered, then sprinkle shredded coconut over the top.
  • If you find an area that hasn't been covered with coconut, use a food safe paint brush to add additional chocolate, then press shredded coconut in place.
  • Let the chocolates sit on the counter for several minutes before transferring them to a plate. Refrigerate for 5 minutes to allow the chocolate time to set up, then enjoy!

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%.

  • Before making a second batch of chocolates wash your mold with warm water to remove any excess chocolate, then allow it to air dry completely before use.
  • Once you've finished making your chocolate, remove the ball jars from the water bath. Set them on a kitchen towel to cool before putting a lid on the jar. Store your leftover chocolate at room temperature in a dark, cool place and use it for a future project. 

If you enjoyed this tutorial, don't forget to check out our other chocolate making projects: Easy Hand Made Chocolates For Your Sweetheart, No Tempering Required and Baby Bunny Pretzels for Easter.

Notes

Pictured above are white chocolate truffles filled with coconut dough and dark chocolate truffles filled with maraschino cherry

These chocolates can be made with your choice of white, milk, or dark chocolate and any cream cream center. I've had the chance to sample three of Chocoley's fillings, my favorite hands down was coconut dough, although maraschino cherry was a close second.

Once you have your technique down, go crazy and mix things up. I created batches with dark chocolate molded layers and white chocolate poured over the top. Then further experimented with methods of adhering toppings to the chocolates. Unfortunately, my coconut and jimmies attached with cocoa butter didn't work, so I'll save my bottles of cocoa butter for another project.

If you don't like coconut, then try covering these with pearlized jimmies instead.

While I thought the 1.125" bonbon mold was the perfect size for this project, you can also use the larger 1.625 bonbon mold (although I thought those turned out a little large)

Don't throw out your leftover coconut, chocolate, and sprinkles. Toss everything in a mason jar, melt it in the water bath, and use it for covering pretzels. This is how I let everyone have a taste of my chocolates before they're all finished. 

Photo Tutorial

Basic Supplies:  I ended up not using the cocoa butter for the final chocolates.

Basic Supplies: I ended up not using the cocoa butter for the final chocolates.

Chocolate Water Bath  - notice the water level is half way up the jar

Chocolate Water Bath - notice the water level is half way up the jar

Fill molds  - be sure to tap out any air bubbles

Fill molds - be sure to tap out any air bubbles

Remove excess chocolate  - drain the chocolate over parchment paper, it can be melted down again. Refrigerate the chocolate for 10 minutes, make sure it is on level surface.

Remove excess chocolate - drain the chocolate over parchment paper, it can be melted down again. Refrigerate the chocolate for 10 minutes, make sure it is on level surface.

Add cream center  - make sure to leave ⅛ inch of the mold empty for the last layer of chocolate.

Add cream center - make sure to leave ⅛ inch of the mold empty for the last layer of chocolate.

Top with chocolate final layer of chocolate.  Tap out any air bubbles and use a bench scraper to remove excess chocolate before refrigerating.

Top with chocolate final layer of chocolate. Tap out any air bubbles and use a bench scraper to remove excess chocolate before refrigerating.

Remove your chocolates from the mold , then top with a generous amount of melted chocolate

Remove your chocolates from the mold, then top with a generous amount of melted chocolate

Sprinkle with a thick layer of coconut , then refrigerate the finished truffles for an additional 5 - 10 minutes

Sprinkle with a thick layer of coconut, then refrigerate the finished truffles for an additional 5 - 10 minutes

Don't throw out your chocolate drippings and leftover coconut!  Melt it back down in the crock pot and use it for dipping pretzels. It's a great way to keep people out of your finished chocolates, but still give them a taste of what you're working on.

Don't throw out your chocolate drippings and leftover coconut! Melt it back down in the crock pot and use it for dipping pretzels. It's a great way to keep people out of your finished chocolates, but still give them a taste of what you're working on.

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. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.

Chocoley provided chocolate, cream centers, molds, sprinkles, cocoa butter and a squeeze bottle to help facilitate this project. All other supplies were purchased on my own.

 

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.

BabyBunnyIngredients.JPG

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

FlavoringOils.JPG

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.