Chocolate Bar Mold - Honeycomb/Mid-Mod Geo – Sweet Lola Sugar Art Supplies

By A Mystery Man Writer

Description

Oversize molds= apprx. 6" x 3" finished size - Non-stick silicone molds in nifty textures that can be fancied up or dressed down! For the metallic effects shown in the photos, I used Sweet Lola Edible Luster Dust dry brushed over milk chocolate bars: Gold bar - Inca Gold Sweet Lola Edible Luster Dark rose gold bar - G
Oversize molds= apprx. 6 x 3 finished size - Non-stick silicone molds in nifty textures that can be fancied up or dressed down! For the metallic effects shown in the photos, I used Sweet Lola Edible Luster Dust dry brushed over milk chocolate bars: Gold bar - Inca Gold Sweet Lola Edible Luster Dark rose gold bar - Goji Sweet Lola Edible Luster spattered with Inca Gold mixed with Color Flow Periwinkle/mint marbled bar - Cake Shimmer Unicorn edible luster dust Blue bar - Sapphire Sweet Lola Edible Luster Tasty Protips: 1) Cover bottom of mold with a solid layer of chocolate (covering the design texture completely) and freeze for a few minutes. Add pretzel bits, chocolate chips, caramel or hard candy bits, and/or crushed cookies and then fill the rest of the mold. 2) Fill mold nearly all the way and then gently press edible dried flower petals (like rose petals or lavender), thinly sliced dried orange, fig or other fruit like freeze dried strawberries, and/or chopped nuts into the chocolate. 3) Drizzle one or two colors of chocolate into the bottom and then add a another color to fill! 4) Make small flowers, hearts or other shapes in chocolate using silicone molds and/or fancy sprinkles to decorate bars - use Sweet Lola Edible Glue or melted chocolate as glue.