I have a professional relationship with the company that does Canderel’s PR. This post is in no way paid for, sponsored, or solicited by them.

Sugar-coated chocolate eggs. Hollow chocolate bunnies. Little chicken dispensers that lay jelly-bean eggs. Easter is the time most people (who haven’t done so yet) abandon their diets – if only temporarily. But even if you are still watching your sugar intake, and especially if you’re diabetic, Canderel will ensure you don’t miss out on the sweet fun.

Thanks to their chocolate range, you can have the sweet without the bad. Amp up the fun by making your own stash of Easter chocolate treats with Canderel chocolate. All you need is a mold, some lollipop sticks, and a little sense of adventure. Oh, and don’t forget the chocolate!

You can use any of the Canderel chocolate – I used two slabs of the milk and nuts.

Make sure your mold is clean and dry, and place it on a hard, flat surface. The next part is boring, but needs to be watched extremely carefully: melt the chocolate in a double boiler, or in a small pot placed in a larger pot with boiling water. (You can melt your chocolate in the microwave as well, but because it burns so quickly, I like to melt my chocolate in a way I can watch it very closely.)

Break the chocolate into pieces and place in the small bowl. Stir the chocolate with a wooden spoon and remove the small pot from the water as soon as the choccies are all melted.

Pour the melted chocolate into your molds, and gently tap the mold onto the hard surface to get rid of any air bubbles. (I kind of slacked on this step, as you’ll see in my results. Oh well!) Clean off any extra chocolate that might have spilled out of the mold – again, I couldn’t really be bothered with this step. Don’t follow my example 😉

Insert the sticks at an angle about 3 cm into the chocolate, ensuring that it’s covered, then lay the it down flat in the slot in the mold. Stick the mold in the fridge to set – it will take a while. Give yourself a mani/pedi to avoid the temptation of constantly poking at your resting creations.

Once your treats are completely set they won’t look wet anymore, and will start to come away from the mold. Tip them out, post a pic to Instagram, then consume. Or if you can wait until Easter, store in an airtight container, in a cool dark place – let me know how that works out for you 😀