Chocolate seashells

Enjoy that beach feeling anytime and anywhere with these homemade chocolate
seashells!

Servings: 32 seashells

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Cooling
15 minutes

Total Time
30 minutes

Dessert

American

chocolate baking cake cupcake Cake Toppers Cupcake Toppers homemeda mermaid cupcake toppings seashell

🧂 Ingredients

1 First, combine the bright white candy melts and the coconut oil in the candy
melt pot. Melt them together on high, while stirring continuously with a
heat-resistant spatula.
2 Next, set the silicone molds on a small baking sheet on a completely flat
surface.
3 Then, spoon the melted chocolate into the seashell silicone molds. Scrape the
excess chocolate off with a cake spatula. Tap the trays gently against the
counter to remove any air bubbles.

I personally like to use several molds at the same time to speed up my process.
I suggest using at least 2 silicone molds or more for big batches.
4 Next, transfer the trays to the fridge or freezer, making sure to lay the molds
completely flat. Let the chocolates sit in the fridge for 15 minutes or in the
freezer for 5 minutes.
5 After the chocolate has hardened, carefully remove the chocolates from the
silicone molds. Use a small knife to cut away any extra chocolate from the
edges.

Try not to handle the homemade candies too much as the body heat from your hands
can make the chocolate melt.
6 Finally, brush the homemade chocolates with the food glitter and they’re ready
to serve.