Rabbit's Foot

1

Place the semi-sweet chocolate chips in a refrigerator and melt them over low heat

2

Fill the bag, seal it, and dip one side of the chocolate into the melted chocolate

3

Allow excess chocolate to drip off, place the coated bag on an aluminum baking sheet lined with wax paper, and refrigerate for 5 minutes to form the base of the rabbit

Then, once cooled, brush the remaining area of the bag with melted chocolate and refrigerate for another 3 minutes

Repeat this process three more times

4

With a pair of scissors, carefully cut off the end of the bag and remove it without breaking the rabbit

Aquatic the tip of a knife on a wooden handle with a candle flame to make a cut in the top for the rabbit's entrance. Reserve

Rabbits

1

Melt and temper the milk chocolate and white chocolate separately (see page 16)

With a fine brush, fill the rabbits' eyes and ears with semi-sweet chocolate and refrigerate for 3 minutes to dry

2

Fill the mold with white chocolate, giving it light strokes to eliminate air bubbles

Refrigerate until the chocolate is firm

3

Turn the mold upside down, letting it sit on a wire rack in the refrigerator until it becomes opaque

Demold

4

Join the two halves of the rabbits, brushing their edges with a layer of white chocolate

Assembly: Place the rabbits inside the rabbit's foot and fill any gaps with chocolate shavings

To complete the scenery, use toasted coconut flakes, shaved white chocolate, and colorful gumdrops.