lola's chocolate bunny

this is a great project for kids to do, with the mid term break coming up at the end of the month i fully recommend getting in the few things you need to do this as it is a rewarding little project with endless possibilities for variation. they make lovely handmade gifts too, especially if you gift wrap them (try keylink for off the shelf chocolate packaging, or improvise with greaseproof paper and ribbons for a truly artisanal look).

so meet lola, 3 (very nearly 4 as she is at pains to point out). she decided to make a bunny. at this age a little supervision is useful but older children would be fine on their own.

you will need melted chocolate to form the base of your shape, this will make up the majority of the finished shape so choose your favourite. i find it is rarely worth melting less than about 100g of chocolate at a go, too smaller quantity is at risk of burning during melting or is likely to set too quickly once you stop heating it.

these are the types of things you can have handy for decoration-

contrasting chocolate, either melted for sqiggling, or buttons or shavings...sprinkles...dried fruit...edible glitter...jelly tots...marshmallows...basically anything that sticks to melted chocolate and the intended receipient would appreciate...

1. draw out your basic shape on some greaseproof paper. i find that sticking the paper down to a plate or baking tray is useful to stop it curling while you're working. a couple of blobs of butter on each corner works well.

2. test the chocolate

3. spoon on the melted chocolate to fill the shape. smooth it out with the back of the spoon so it is nice and even and thick enough to press your decorations in to.

3. decorate

4. test the decorations

5. pop the whole lot in the fridge til it sets then peel off the paper and gift wrap if you'd like.

6. or eat.

chocolate discs

these are easy to make and fun to do with children. if you don't have any, borrow one for an afternoon and impress their mum or dad when you hand them back complete with homemade, stylishly finished chocolates...

slowly melt some good quality chocolate in a bowl over a pot of warm water. i prefer dark chocolate but these become even more impressive with one bowl of dark and one of milk.

line some small baking trays or plastic lids with grease proof paper. prepare some toppings in little bowls. we used chopped nuts, chopped apricots and sunflower seeds but you can go more adventurous with sesame seeds, cardamoms, figs, ground star anise or more frivolous with sprinkles or crushed smarties.

when the chocolate has melted, all take a teaspoon of chocolate and start playing! spoon out small, thin disc shapes onto the greaseproof paper using gentle circles with the back of your spoon to spread the chocolate. sprinkle on toppings. work quickly and when each tray is full, pop them in the freezer for a couple of minutes to guarantee a good crisp temper and shine. use up the bottom of the bowls of chocolate by swirling and squiggling your spoon. try and write your name.

take the chocolate out the freezer and that's it! eat them, share them, keep them to have every morning with a good strong coffee.

i made some tiny discs topped with freshly grated lemon zest to go round the edge of a lemon cheesecake and used some of my experimental chocolate squiggles in the middle. sorry i don't have a photo. it looked great.

Chocisson for children...

Hi everybody,
I’m Guillemette, a French student on work placement for three months at the famous Skelligs Chocolate Co. factory.
I join Emily and Sarah to write some news and exciting recipes on this blog.

I will share with you a secret family recipe.
In English it’s called "Chocolate salami" but the French name is cleverer… CHOCISSON: a mix between chocolate and “saucisson”

Don’t worry it’s without pork!!!!

I cooked that with Lola, Emily’s little daughter. It’s very easy and children love to mix chocolate and biscuits and form the cake with their hands.

For this recipe you need
- a fridge.
- 4 egg yolks ( you can use the white to cook some meringue)
- 100 g sugar
- a pack of biscuits (~20) (like “Petit Beurre” or something else we tried with a crazy cow herd biscuits maybe more unusual in Ireland!!!)
- 125 g butter
- and 150 g dark chocolate of course.


1. You have to get the butter out of the fridge
2. Beat together sugar and egg yolks
3. Melt the chocolate and add it the softened butter. Mix them.
4. Crush the biscuit in little pieces (you can use a rolling pan and hit the closed packet, it’s probably the better way!!!)
5. Mix chocolate, eggs, sugar and butter together.
6. Add the crushed biscuit and mix. (you can begin with a spatula and finish with hands.)
7. Form a roll on a piece baking paper. Roll it and put it in the fridge.
8. Wait above 2 or 3 hours.
9. When it’s firm. It’s ready. You can dust with icing sugar.
10. Serve your sliced cake at tea time with a cup of tea or coffee or for desert with a custard (“crème anglaise”)
11. ENJOY !!!

Warning : the egg yolks are uncooked so the recipe might not be suitable for very young children or pregnant ladies...