Chocolate Sparklers

Chocolate fingers

Hundreds of Thousands

Icing sugar

Water

To create this fun activity for bonfire night all that is needed to do is to mix the icing sugar with the water to the desired consistency and then to dip the end of the chocolate finger in it. Finally, dip the chocolate finger into the sprinkles of your choice.

Christmas Biscuits

1 Half-covered chocolate digestive

1 plain digestive

Water

Icing sugar

Red & Green food colouring/ gel-pens

Paper towels

Marshmallows

Chocolate buttons

White/milk chocolate chips

Chocolate sprinkles

Chocolate balls

Add  water slowly and carefully to get the desired thickness of royal icing, if you have bought  food colouring for the red and green icing separate the icing into 3 bowls and add the food colouring to one of the three portions.

Melted Snowmen

To create the look of a melted snowman, first use the white royal icing to make a puddle on the plain digestive biscuit. Then apply a large marshmallow to the middle of the puddle. Then add a spot of icing to attach a chocolate button and add a single chocolate chip to the top of that. To finish off the snowman finally add a white chocolate chip for the nose, add 2 chocolate balls for the eyes and chocolate sprinkles for the arms.

Christmas Puddings

To create the Christmas pudding use the half covered chocolate digestive biscuit (It doesn't matter whether they are milk chocolate or dark chocolate). To start the biscuit off apply some white royal icing to the top of the biscuit, and make it look like it is running down the biscuit. Then to finish off the biscuit apply dots of red food colouring for the holly berries and some green food colouring for the holly leaves.

Chocolate Truffle Hedgehogs

50g butter/hard margarine

50g cocoa powder

100g icing sugar

1 tsp vanilla essence

Press all the ingredients together with the back of a spoon, this takes a while but eventually the mixture comes together and gradually changes colour. Then add the flavouring. Roll a small amount of the mixture into a ball and then pinch a nose shape in one side of the ball. Flatten the bottom of the ball by gently pressing down onto a flat surface. Using chocolate buttons cut into quarters push the rounded end of the buttons into the truffle leaving the spiky ends protruding to give the effect of spines. Small broken bits of chocolate can be used for eyes and the end of the nose.

Place in the fridge to cool. (Preferably overnight).

Chocolate Playdough

2 cups water

½ cup salt

2 tbsp. vegetable oil

2 tbsp. cream of tartar

1/3 cup cocoa

3 cups flour

Bring the water and salt to the boil.

Stir in remaining ingredients.

Allow to cool slightly.

Knead until smooth.