Get ready for the simplest chocolate candy recipe you’ve ever read! I love these tasty bites! The textural contrast between the seed candy’s crunch and the smooth chocolate is delightful. I haven’t proposed exact measurements because only you know how many you’ll want to make!
Seed Candy Delights:
Dark or milk chocolate melting wafers
Multi-colored “seed” sprinkles
Heat a sufficient quantity of dark or milk chocolate melting wafers at 60% power in microwave oven, stopping before wafers are fully melted. Stir to melt fully. Alternately, heat chocolate in metal bowl over a pot of simmering water, removing before fully melted and stirring to complete melting.
Pour chocolate about halfway up small silicone mold. Cool at room temperature until partially set. Sprinkle with a thick crust of seed candies. Chill until set, about 20 min. Remove chocolate discs from silicone mold.
If desired, turn over in mold when firm, painting a light coating of melted chocolate on the plain side, sprinkling with seed candies. Seed candies that have not adhered to chocolate may be reused for next chocolate batch.
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Partially fill each silicone mold.
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Sprinkle liberally with seed candy.
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