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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?

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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.

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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.

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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.

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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
Scissors
Low temp glue gun

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Instructions

1.  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.
Resources:
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

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Comments (10)

Katie @ The Savvy Event | Reply

These are gorgeous! I am going to have to try the candy wrapper idea for an upcoming party I have!

Amy@OldSweetSong | Reply

These are precious. Almost too pretty to east!

katealtmix | Reply

LOVE that last one too! i’m trying that fo sho.

miss pickles press | Reply

ooohh i love that candy bar. gorgeous! i think the simple ideas that aren’t overdone are the best. another great idea is to do this with beautiful luxury french soaps for a nice bridesmaid luncheon gift.

Jeannette | Reply

Adorable gift wraps!

ellie | Reply

ok.. i wasn’t going to do favors at all but this makes me think twice. too cute!

Gina | Reply

You could do that last one for individual place settings also! I’m thinking Christmas…….. really cute ideas!

Laura Bee | Reply

Laurie, as usual your tutorials are tantalizing and inspiring.

I wish I could visit the magical world you create with your pictures.

I’ve been obsessively making crepe paper medallions to use in holiday wrapping – an idea that you generously shared a few weeks back.

Thank you thank you!

dot | Reply

what a great idea! I linked to it here, by the way:
http://www.dabbled.org/2008/12/random.html

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