These chocolate candy gems are so easy to make, I’m almost embarrassed. I made them for a wedding shower recently, and they were a huge hit! The main thing here is that you have your candy molds… larger is better in this case, because you need room to leave candy, cake or brownie chunks in your chocolates. Here are two options for sale online: Freshware 6-cavity Diamond mold or this 6-cavity assorted gem mold on Etsy.
Of course, I have to give credit to my inspiration for these gems to Jenna Rae Cakes, a beautiful bakery in Manitoba, Canada that I found on Instagram. They make AMAZING stuffed gems, with everything from cereal to cake to smaller candies!
What you’ll need:
- Candy gem molds (see above for options online)
- Various chocolates for melting
- “Stuffing” for your gems–think small candy, crunchy cereals or small chunks of cake, brownies or cookies (will need to be pre-made).
- Food coloring or any sort of sprinkles (optional)
Chocolate tips: White chocolate, almond bark, vanilla candiquick or those colorful Wilton candy melts that you get from baking or craft stores are usually the best options for your melting “chocolate.” These all melt the easiest and don’t freeze back up as quick as dark or milk chocolates. I usually start with white chocolates, then add in a few drops of food coloring accordingly after melting. You can work with just one color of melted chocolate, or you can make your gems two-tone by making two separate colors in different bowls.
You can also still use both milk and dark chocolate for your gems–it still works just as well, you just have to be careful melting them.
Ready to go!
When you’re ready to start, get all your items together at your workspace. Place your chocolate into a small microwavable bowl, ideally glass. Microwave for 20 second intervals, stirring in between, until the chocolate is smooth. If you’re using food coloring, you can add this in now. If you will be working with two different colors or types of chocolates (for that two-toned look), go ahead and get both of your bowls of chocolate melted and ready.
Prepare your candy mold by dropping in a few sprinkles or decorating sugar into the empty cavities. Take a small spoon and drop a small dollop of melted chocolate into the cavity, so it is about 1/3 full. Take your cereal or pre-made dessert chunks, and place those on top of the dollops, lightly pressing them down into the melted chocolate–be careful if the chocolate is still hot!
Take another spoonful from your second bowl of chocolate (different color of flavor) and drop that over the top of your cake layer, until all of the cavities are filled to the top. Tap your candy mold lightly on the counter to smooth out the chocolate, then pop it into the freezer for about 5-10 minutes to set. After 10 minutes, you should be able to pop your chocolates right out of the mold and they’re ready to go!
If you are preparing these ahead of time, you can simply put them into a plastic freezer bag and store in the fridge for several days.