Chocolate Pinata

This was featured on a tv show that I hosted, and when it came down from the ceiling everyone went nuts! I got a rolling pin and smashed it and all these handmade lollies exploded out of it. It’s fun, crazy and cool and will be the talking point of all parties.

Prep & cook time 4 hours [+ refrigeration]
Makes 1 piñata [serves 20]

  • 12cm, 9cm and 7cm round metal cookie cutters
  • 2kg good-quality dark chocolate melts
  • 3/4 cup (180ml) vegetable oil
  • metal rod with hook (see tips)
  • large clear round balloon
  • 100g good-quality dark chocolate melts, extra
  • 2kg assorted lollies
  • 100g pink candy melts

Place a 12cm round cutter on a plastic-wrap-lined baking tray. Line inside of cutter with baking paper.

Place 1.5kg of the chocolate in a microwave-safe bowl. Microwave on HIGH in 40-second bursts, stirring, until chocolate has almost melted. Stir through remaining 500g chocolate, a little at a time, until melted and smooth. Add oil; stir until combined (see picture 1 of step-by-step images). Allow chocolate to cool to 31°C on a sugar  thermometer.

When chocolate has cooled to 31°C, pour into prepared cutter until 1cm high; allow to partially set. Insert the metal rod into the centre of chocolate, hook side up.

Place rod against a vertical surface to help keep it upright. Allow chocolate to set.

Meanwhile, pour remaining melted chocolate into a 2L soft plastic bottle.

Blow up balloon until 40cm in diameter. Firmly holding end of balloon, insert opening of chocolatefilled bottle into balloon opening (see picture 2 of step by step). Squeeze all of the chocolate into the balloon. Without allowing too much air to escape, carefully tie a knot in end of the balloon. Gently roll the balloon on a flat surface for 8 minutes to ensure an even coating of chocolate (see picture 3 of step by step).

Line a 16cm round glass bowl with two tea towels. Gently place balloon inside bowl, knot side down. Refrigerate for 2 hours or until chocolate is completely set.

Meanwhile, remove the 12cm chocolate disc from round cutter, ensuring rod is in place.

Using a needle, pierce the balloon near the knot. Carefully peel the balloon away from the chocolate (see picture 4 of step by step); discard balloon. Place chocolate shell on its side in the tea-towellined bowl.

Place the 9cm round cutter on a baking tray. Using a blowtorch, heat the base of the cutter. Wearing oven gloves, carefully pick up cutter and press the heated end into the base of the chocolate shell where the balloon knot was. Remove chocolate cut-out. Allow the chocolate hole to set.

Place shell, opening side down, on a flat surface lined with plastic wrap.

Heat the 7cm round cutter following the same process. Wearing oven gloves, carefully cut a hole in the opposite end to the first hole. Remove chocolate cut-out. Allow the chocolate hole to set.

Place extra dark chocolate in a microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring, until smooth. Allow to cool to 31°C on a sugar thermometer. Pour chocolate into a piping bag fitted with a 3mm round nozzle. Pipe a border around the edge of the 12cm chocolate disc. Carefully insert the rod, hook side first, through the largest opening and out through the smaller opening in the shell. Align the large opening with the chocolate disc. Stand for 20 minutes to allow chocolate to set.

Carefully fill the piñata with assorted lollies (see picture 5 of step by step images).

Place pink candy melts in a microwave-safe bowl. Microwave on HIGH in30-second bursts, stirring, until smooth. Allow to cool to 31°C on a sugar thermometer.

Using a pastry brush, in a flick-like motion, splatter pink chocolate onto the piñata (see picture 6 of step by step). Allow to set completely.

Secure chocolate piñata to a wooden beam, then take a rolling pin and SMASH it.

kids’ tips

You can buy a metal rod with a hook from hardware shops. It’s important to take your time to make this fun creation, as it’s fragile and can very easily crack. Temperature control of the chocolate is vital so have a sugar thermometer on hand; if the chocolate is too hot the balloon will burst, and if it’s too cool you won’t get an even coating inside the balloon. Make your piñata in a cool, clean area, too.

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