Smores Easter Bunny
Chocolate Making Project

By Bob Sherman

Ideas sometimes come to you when least expected. I was preparing to make more marshmallow bunnies and chicks for my niece and nephew and just happened to see a pack of graham crackers in the cupboard. This gave me the idea to combine that perennial campfire treat smores with an Easter bunny. This fun Easter chocolate project is fast, easy, and suitable for chocolate makers of any experience level. The simplicity of this makes it a perfect beginner project. Those wishing to make these even nicer may want to consider mold painting the eyes, nose, and inside of the ears.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great. Although illustrated with milk chocolate, white chocolate also looks very good on these.

Melting Chocolate
For a small project like this either melting method may be used.

Double Boiler / Fondue Pot.

1. Place chocolate in the pot.
2. Heat until creamy.
3. Stir regularly.
4. Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold, however a temperature of about 90 degrees F. is all that is needed to make these.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold, however a temperature of about 90 degrees F. is all that is needed to make these. Do not place the thermometer in the microwave!

1. This bunny mold lays flat so no propping is necessary.	2. I have been using Merckens' Chocolate for many years and highly recommend it.
3. If using a microwave, stir after 30 seconds.	4. Spoon the chocolate into the mold.
5. For each bunny you will need the head, front legs, and rear legs. The round body section is not used. Place in a freezer until they de mold easily.	6. Place the front legs face down on the counter. Apply a dollop of melted chocolate to each. Because of the cooling time between steps, this goes much faster when you make a bunch at one time.
7. Place a marshmallow in place on each. Allow to cool.	8. Apply a dollop of melted chocolate to the top of the marshmallow as shown.
9. Stand it up and position the hind legs. You may need to hold this in place for a bit. Allow to cool.	10. Turn it so the front legs are facing up and use melted chocolate to adhere the head. Allow to cool.
11. Turn it face down and apply a mini marshmallow for the tail. Allow to cool.	12. Optional - Dip a graham cracker in chocolate. Position the bunny before the chocolate hardens.
13. Optional - Placing a few jelly beans in Easter colors brightens these up.	14. Optional - If you prefer, place the bunny on an un dipped graham cracker. Just apply melted chocolate to the feet first.
15. The finished project as I originally envisioned it.

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Support Free Projects
You can help ensure the continued availabilty and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate molding practices as of the time of this writing - February 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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