Chocolate is almost all I think about the week before Easter as I spend every waking moment in my candy kitchen handcrafting bunnies, ducks, lambs, chicks, eggs and carrots for customers. I had just finished making a batch of modeling chocolate when an idea struck and I decided to take a quick break to create something to share with you.
I had recently purchased a package of clear rubber farm animal stamps from Michael’s, and really wanted to use them to create an edible craft this Easter. This is what I came up with.
lamb stamp (new rubber stamp, washed in hot soapy water and dried)
Roll dark modeling chocolate out on a non-stick mat using a rolling pin. Cut eggs the same size as your baked cookies.
Press rubber stamp into modeling chocolate eggs making sure the design shows up really well. Sprinkle powdered sugar over top. Brush with a pastry brush, removing the excess powdered sugar. The powdered sugar will fill in the impression of the sheep so it shows up really well.
Frost cookies with chocolate frosting or ganache and top with a stamped modeling chocolate egg.
Store in an airtight container for up to 5 days. Don’t you just love quick and easy projects that look this cute?