Back when I was in high school, my mom took on the task of making homemade chocolates to help me fund raise for missions trips. She found bulk chocolate wafers, dark, milk and white and picked up many many molds for every season and holiday you could think of. I would take the chocolates she and I would make into school and sell them to raise money. I supposed things today may be different as far as that practice goes, but back then in the private school I attended it was allowed. I think they approved of the motive behind it perhaps. Anyway, I have access to all those molds my mom collected over the years, so every now and then I ask to borrow some and whip up some seasonal fun with homemade chocolate candies.
Recently, I was sent some chocolate from Vintage Plantations to sample. They sell large bags of broken chocolate pieces, and I had 4 different varieties to work with. I decided to make some fun fall chocolates for the kids as a treat recently and boy were they tickled over it. You can buy molds online for pretty cheap, leaf molds, pumpkin molds, spooky ghost lollipop molds, pumpkin lollipop molds, even some turkey molds for Thanksgiving much more. If you are concerned about using plastic, there are now plenty of silicone molds to choose from as well. We also used to make lollipops with chocolate, those were always super fun and popular! Here are a bunch from Amazon to consider;
Aren’t they super cute?! I find it’s really fun to make these with my kiddos, plus I can swap them for the candy they collect when they go ‘Trick or Treating’. I also plan to have a few other items on hand to switch with them so they can have some candy fun and not miss out and do it all in a much healthier way. Plus, I tend to use darker chocolates so there is much less sugar in them. Add a little coconut oil to the chocolate and make them even more of a healthy option. You can use this idea for any seasonal chocolate making, or any holiday -just start collecting molds little by little and you’ll soon have some for every time of year!
- Chocolate pieces ( I use 75% dark)
- Orange Extract
- Coconut Oil (optional)
- Gently melt 1 cup or 2 cups of chocolate pieces on low in a saucepan on the stove.
- Watch the chocolate and stir to avoid burning.
- This only takes a few minutes.
- Remove from heat.
- Stir in 1/4 teaspoon of orange extract per cup of chocolate melted.
- If using, stir in up to 1/4 cup coconut oil per cup of chocolate pieces.
- Let cool for a few minutes, but not harden.
- Carefully spoon into chocolate molds until all are full.
- Place molds into the freezer for 30 minutes until hardened.
- Removed chocolates from molds onto parchment or wax paper.
- Repeat the process if you still have chocolate to use up.
- If needed gently reheat the chocolate.
- Store chocolates in the refrigerator in a glass dish lined with parchment or wax paper.
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.
Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone, Skype or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today for your free initial consult and to learn more about what she has to offer you!
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