This year was no different. I love using disco dust and chocolate. It's just so fun. Everyone is always so intrigued.
Using simple silicone molds you can make all sort of cool chocolate treats.
I've seen people use plain brown or white chocolate to make these gems but I think the peanut butter chocolate is best. This ring above lost a lot of glitter on the sides but you can barely tell because the peanut butter candy melts are such a close match to the gold. I realize that some people are allergic to peanut butter but like I said you can make these with any candy melt. If you're making these for a group of people I recommend getting some white chocolate and make a few for anyone with peanut allergies.
I made a few of these for my friends at my Mothers of Preschoolers group. They loved them.
It might also be fun to use multi-colored rings and different colors of disco dust to match.
Don't they look so pretty all lined up?Download the free printable PDF:
11"x17" Six cards on one sheet
One 7"x7" card
Gold Disco Dust
a silicone mold (don't get anything but silicone because the disco dust won't adhere)
Peanut Butter Candy Melts (any melting candy will do but peanut butter blends in best with the gold)
Gloves (not pictured)
Thin paint brush (not pictured)
Step 1: Using a thin paintbrush dust the disco dust along the inside of the silicone mold. Get all nooks and crannies. The disco dust will stick to the sides. Do NOT add any water.
Step 2: Melt your chocolate. I recommend using melting candy found at craft stores like JoAnns. Other candy can seize more easily in the microwave. Just microwave the candy chips for 30 seconds at a time and you should be good. Once you melt the candy put it in a squeezable tube dispenser and squeeze the candy into the mold.
Step 3: Let chill in the freezer for about 10 minutes. Then just pop out the chocolate from the mold by pushing on the back of the shape with your thumbs. This gem ended up having bubbles as you can see. To avoid this, as you're filling your mold lift and drop the mold a few times. Only let drop a few inches from your working surface. This should even out the top of the chocolate as well as get rid of any bumps.
Step 4: Once you remove from the mold dust the top of your gem with more disco dust. If you drop your mold a couple times while filling you should avoid little bumps like in the top of this gem.
Step 5: Take your blank rings and warm them in the toaster oven for less than 5 minutes.
Step 6: Using a plain stretchy glove, hold your blank ring and place yourgem on top and let the point of the gem melt onto the top flat part of the ring. I let mine get just a little too melty here. I recommend using rings that are slightly warm not piping hot and twisting the point onto the flat surface to help melt the chocolate. I also used floral foam to keep all my rings upright to dry. Place in freezer for about 10 minutes.
Step 7: Tada!
Step 8: Cut the index finger of your card. It doesn't have to be perfectly around the finger.
Step 9: Slide the ring over the finger.
Step 10: Turn over and use a piece of scotch tape to hold ring to paper so it doesn't flop around.