Laurie really went all out for her DIY project this week by showing us 4 delicous ways to make regular candies stand out from the crowd. I think the bloom version is my favorite! Isn’t it amazing what a little color and detail will do to a regular piece of candy?
Start with a chocolate bar, and remove the paper label, leaving the inner foil layer in place. ¬†Cut a piece of decorative paper to size and wrap around the bar so the seam is on the underside. ¬†Use a piece of double face tape to secure. ¬†Tie a ribbon around the middle and attach some trim. ¬†I used a paper circle with a rubber stamped monogram, a spun cotton mushroom, a gold seal and a millinery leaf to trim this bar. You could also label the chocolate bars with the guests’ name, and use them as place cards.
Cut a rectangular piece of crepe paper, tissue paper, or decorative waxed paper. ¬†It should be long enough to wrap around the chocolate 2 or 3 times and the width should be about 4 times the chocolate’s diameter. ¬†Wrap your ¬†chocolate in your paper. ¬†Tie off¬† the ends with a coordinating ribbon. ¬† ¬†To make them even fancier, add a layer of tulle over your paper. ¬† ¬†If you’re using crepe paper or tissue paper, be sure to wrap your chocolate first with a foil candy wrapper so the oil from the chocolate doesn’t bleed through.
Cut out a card stock circle approximately 1 1/2 inches in diameter (or use a craft punch). ¬† ¬†Glue a candy cup (or a mini cupcake liner) in the center of the circle. ¬† Place a foil wrapped chocolate in the center. ¬†Make a small bow and glue it ¬†(using a tiny dot of glue with a ¬†LOW temp glue gun) ¬†on the top of your foil-wrapped chocolate. ¬†Create a monogram using a rubber stamp on a card stock circle and glue in the center of the bow.
How to Make Your Chocolates “Bloom”
What You’ll Need:
Crepe paper ( or tissue paper)
Ribbon (1/8 of an inch wide)
Wired millinery leaves
Foil wrapped chocolates
Low temp glue gun
Instructions1. ¬†Begin by cutting a 6″ (approximately) square of crepe paper.
2.¬† Fold in half, then into quarters. (See figure 1)
3. ¬†Fold in half again to make a triangle (see figure 2) ¬†and then fold in half again. ¬† (It’s just like your folding a snowflake).
4. ¬†Cut a rounded “V” in the non pointy end of the triangle. ¬†(see figure 3)
5. ¬†Unfold your crepe paper. ¬†It should be shaped like a daisy. ( see figure 4)
6. ¬†Put a foil-wrapped chocolate in the center of the daisy. ¬†(see figure 5).
7. ¬†Pull the petals up around the chocolate, and tie a ribbon just above the top of the chocolate.
8. ¬†Drop into the candy cup, and fluff your paper flower petals. ¬† Add a wired leaf around the neck to complete.
9. ¬†Arrange on a dish or place a bloom at each place setting.
Candy foils and cups are available at any large craft store or online at Kitchen Krafts
Martha Stewart has beautiful waxed papers for wrapping candies¬† at Michael’s