Instructions
Cocoa lite Melts
Gingerbread Melts
White Candy Writer
Chocolate Candy Writer
Red Fondant
Instructions:
Prepare Gingerbread Candy:
Melt the gingerbread candy melts in a microwave-safe bowl, stirring every 30 seconds intervals until completely melted.
Transfer the melted gingerbread candy into a squeeze bottle for easy pouring.
Fill the gingerbread chocolate mold cavity halfway with the melted gingerbread candy.
Tap the mold gently to release any air bubbles and to ensure the chocolate is evenly distributed.
Let the gingerbread candy set until just firm.
Prepare Cocoa Lite Candy:
Repeat the melting process with the cocoa lite melts, using the same method as before.
Fill the remaining half of the gingerbread chocolate mold with the melted cocoa lite candy.
Tap the mold again to remove any air bubbles and to smooth out the chocolate.
Place the filled mold in the freezer for 15-20 minutes until the candy is firm and the mold appears cloudy.
Unmold and Decorate:
Once the candy has set, carefully invert the mold onto a sheet of parchment paper.
Allow the candy to come to room temperature.
Make Fondant Buttons:
Press red fondant into a silicone button mold to create buttons for decorating.
Carefully peel the fondant buttons from the mold and set them aside until ready to use.
Decorate:
Melt the chocolate and white candy writers separately in the microwave, kneading every 20 seconds until fully melted and smooth.
Use the melted candy writers to pipe and decorate the features on the gingerbread candy, such as eyes, mouth, and any other desired details.
Use the melted candy writers as glue to attach the fondant buttons onto the gingerbread candy.
Packaging:
Once decorated, package the Gingerbread Bark in cellophane treat bags.
Tie each bag with a red bow for a festive touch.
The Gingerbread Bark is now ready for gift-giving!
Enjoy your delicious homemade Gingerbread Bark!
