Edible gifts are a handy go-to present to give. Perfect for the chocolate lovers, co-workers, teachers, neighbours, the tricky-to-buy-for or as a just-because. But buying them ready made can work out extremely expensive. This DIY edible bouquet is incredibly easy to make, easy on the pennies, and can be made as big or as small as you like, with any kind of chocolates you like. Best of all, it can be made now and put aside for Christmas.
You will need the following:
- Pot or box
- Florists foam
- Bamboo skewers
- Sticky tape and scissors
- Tissue paper in assorted colours
As my bouquet is a Christmas gift, I opted for red, green and gold tissue paper. But you can choose any colours you like. I also used a small plastic pot as my container as this is what I already had at home. You can use any kind of pot you like, or else a small square gift box would work just as well. And don’t worry if the colour/style doesn’t match your bouquet, you can always wrap some cellophane around it to tie it in.
To start with, gather your chocolates and affix a bamboo skewer to the back with sticky tape. To keep it secure, use 3 pieces of tape – one at the top of the skewer, one down the bottom, and one along the length covering the top of the bamboo. This will stop the chocolate from sliding down the skewer over time. Repeat this for all of your chocolates. Tip: if you’re using round chocolates (eg Ferrero Rocher, Lindt or Rafaello), wrap them first in a square of clear cellophane and then affix it to the bamboo skewer (like a lollypop).
Next, cut out squares of tissue paper approximately 20cm square. Fold it in half at a slight angle to give two points at the top.
Place the skewered chocolate on the tissue paper and gently wrap the paper around the bamboo in a cone shape.
Secure the bottom of the tissue paper to the skewer using a small piece of sticky tape. This will stop it from sliding down the bamboo. Repeat for all your chocolates.
Next, cut the florist’s foam to fit into your pot/box and you’re ready to assemble.
Start by placing your larger chocolates towards the back. The chocolates you place through the centre (ie from 12 to 6 o’clock) need to go into the foam straight down. Any chocolates to the left or right of this line will need to be slightly angled towards it. This will give the bouquet a nice rounded finish.
When you get towards the front of your arrangement, you may need to cut your bamboo skewers down slightly so they fit. Continue adding your chocolates until you’re happy with the look.
To finish and cover up the bamboo skewers, I wrapped a whole sheet of tissue paper around the florist’s foam. This I folded exactly the same as the smaller pieces (ie, in half – at a slight angle to give two points), lifted the florist’s foam out of the pot and wrapped around the tissue paper. Keep the two points high at the back, and tuck in any extra paper at the front.
That’s it. It was so easy and took next to no time at all. The tissue paper, bamboo skewers and florist’s foam I purchased from the cheapie shop. They cost me a total of $10.50. I still have half the foam left, and only used 4 sheets of tissue paper with 21 sheets leftover. The chocolates were $5 and I used just over half and the pot didn’t cost me anything. So, for a total spend of $15.50 I have a delicious gift to give someone this Christmas, and plenty of supplies leftover to make more.
This bouquet is not only a great Christmas gift, but can be changed to suit a variety of different occasions such as birthdays, valentine’s day or a new baby. A few variations you might like to try are:
- A black, white and silver theme
- White and red theme with Rafaello chocolates
- Brown and gold theme with Ferrero Rocher chocolates
- Rainbow colours with Chupa Chups for a kid’s gift
- Add a small balloon to suite your theme
- Add a small teddy to the centre and wrap dummies or booties instead of chocolates, great for a new baby gift
- Add a bottle of beer or piccolo bubbly to the centre for that special someone
Let your imagination run wild and enjoy creating a handmade gift with meaning.