1. Bake It

One of the best ways to use leftover Easter chocolate is to bake it into brownies, cookies, baked goods, or cakes. You can use chocolate chips or chop up the chocolate into small pieces and mix it into your batter. The melted chocolate will add an extra richness to your baked goods, making them even more decadent and delicious. Plus, you can share your baked goods with friends and family, which will help you get rid of the leftover chocolate faster.

2. Melt It

Another way to use leftover Easter chocolate is to melt it down and create a fun chocolate fondue. You can dip fruit, pretzels, cookies, or any other treat that you like into the melted chocolate. It’s an excellent way to use up your chocolate while also creating a fun and interactive dessert. Plus, it’s a great activity to do with your family or friends.

To make the fondue, simply melt the chocolate in a bowl over a pot of simmering water or in the microwave, stirring occasionally. You can also add a little bit of heavy cream to the melted chocolate to make it smoother and creamier.

3. Arrange It as a “Chocolate Platter”

A fun and unique way to use leftover Easter chocolate is to arrange it as a “chocolate platter” – just like a charcuterie board but with chocolate. You can use a variety of chocolates, such as dark, milk, and white, and pair them with different treats, such as fruits, nuts, and crackers.

Arrange the chocolates on a large platter and add the treats around them. You can also add some decorative elements, such as fresh flowers or greenery, to make the platter look even more impressive.

4. Shave It Off into Your Coffee

Finally, you can use your leftover Easter chocolate to make delicious mochas at home. Simply shave some of the chocolate off with a grater or a sharp knife and add it to your coffee. You can also add a little bit of whipped cream and sprinkle some chocolate shavings on top.

There are many ways to use leftover Easter chocolate creatively. Whether you bake it, melt it, arrange it as a “chocolate platter,” or shave it off into your coffee, you can turn your leftover chocolate into something delicious and fun. So, don’t let your Easter chocolate go to waste – get creative and enjoy it in a new and exciting way!

Start with white eggs

1. If you want your eggs to be vibrant and bright, it’s best to start with white eggs. Brown eggs will create more muted colors, so if you’re looking for a pop of color, go for white eggs.

Use vinegar

2. Vinegar is an essential ingredient when dyeing Easter eggs. It helps the color adhere to the eggshell and creates a more even finish. Add a tablespoon of vinegar to each cup of water used to make the dye.

Make your own dye

3. While store-bought dye kits are convenient, making your own dye can be more fun and creative. You can use fruits and vegetables like blueberries, beets, and spinach to create natural dyes. You can also experiment with different spices like turmeric and paprika to create unique colors.

Get creative with designs

4. To make your eggs stand out, experiment with different designs. You can use stickers, rubber bands, and tape to create patterns on the eggs before dyeing. Or, you can use a white crayon to draw designs on the eggshell before dyeing.

Try different dyeing techniques

5. There are many different techniques you can use to create interesting and unique patterns on your Easter eggs. You can try marbling, where you swirl two or more colors together to create a marbled effect. You can also try the dip-dye technique, where you dip the egg halfway into the dye, then lift it out and let it dry before dipping it into another color.

Use a drying rack

6. After dyeing your eggs, place them on a drying rack to dry. This will prevent the color from smudging or rubbing off. You can use a cooling rack or make your own drying rack by poking holes in a cardboard box.

Seal with wax or oil

7. To protect the color and give your eggs a shiny finish, you can seal them with wax or oil. You can use a white crayon or a beeswax candle to rub wax onto the eggshell. Or, you can use vegetable oil or coconut oil to rub onto the eggshell with a cloth.

With these tips, you’ll be able to dye beautiful and colorful Easter eggs that will impress everyone at your Easter celebration. Happy Easter!

Ingredients:

• Easter chocolates (such as Cadbury eggs, chocolate bunnies, and Reese’s eggs)
• Easter candy (such as jelly beans, Peeps, and malted milk eggs)
• Various nuts (such as almonds, pecans, and walnuts)
• Dried fruit (such as apricots, cranberries, and raisins)
• Fresh fruit (such as strawberries, raspberries, and blueberries)
• Crackers or pretzels (for some savory options)

Instructions:

1. Start by selecting a board or platter. A wooden cutting board or slate platter work great for this. Make sure it’s large enough to fit all of your ingredients.
2. Arrange your chocolates and candy in small piles around the board. Mix and match different types of candy for a colorful display.
3. Fill in any gaps between the candy piles with nuts, dried fruit, and fresh fruit. This adds some texture and variety to the board.
4. If you want to add some savory options, place some crackers or pretzels on the board. This can be a nice contrast to all the sweetness.
5. Don’t be afraid to get creative with your display. You can arrange the candy and fruit in patterns or shapes to make it even more fun.

Tips and Tricks:

• Make sure to include a variety of candy and chocolate. This will make the board more interesting and ensure there’s something for everyone.
• If you’re worried about the candy melting or getting too soft, keep the board in a cool, dry place until it’s time to serve.
• Don’t be afraid to mix and match different types of candy. For example, you can combine jelly beans with malted milk eggs for a colorful display.
• If you have any leftover candy, use it to decorate cupcakes or cookies for an extra special Easter treat.

Overall, an Easter candy board is a fun and festive way to add some sweetness to your holiday celebration. With a little bit of creativity, you can create a beautiful display that everyone will enjoy.

Anca’s passion for baking is celebrated by everyone at the head office—we are more than happy to be her taste testers. To celebrate Easter and all things spring, we had the privilege of trying this delicious no-bake mini egg cheesecake she made, and it was SO GOOD… We just had to put it on the blog! 

Here’s what you’ll need to prepare it:

Ingredients:

· 200g Graham crackers

· 100g unsalted butter, melted

· 360g mini eggs, plus 270g to decorate

· 550ml whipping cream, plus 50ml to decorate

· 140g icing sugar, sifted

· 600g full fat cream cheese, room temperature

· Juice of half a lemon (or more, see notes)

· 1 pouch gelatin (optional, but strongly recommended)

Preparation:

1. Line the inside edge of a springform cake pan with parchment or wax paper to make it easier to remove the cake from the pan.

2. Crush the Graham crackers in a food processor until fine. 

3. Add the melted butter to your crushed Graham crackers, mix, and press the mixture onto the bottom of the springform pan. Place in the fridge to set while you prepare the cheesecake filling.

4. Prepare the gelatin according to the package instructions. Let it come to room temperature while you prepare the rest of the ingredients.

5. Chop 360g of the mini eggs in half (see tip below).

6. Whip the whipping cream on high speed using a stand mixer until stiff peaks form. We recommend using our Promix Plus equipped with the whisk attachment.

7. Mix the cream cheese with the icing sugar until creamy, with your stand mixer or hand mixer.

8. With a spatula, gently fold in the whipped cream, the lemon juice, the prepared gelatin, and the chopped mini eggs until fully combined.

9. Place the cheese filling on top of the Graham cracker crust and even out the top with a silicone spatula. Place plastic wrap on top, pressing it tightly on the cheesecake to get a smooth top. Chill for 3 hours or overnight.

11. When ready to serve, remove the plastic wrap from the top, along with the side of the springform pan. Place the cake on your platter, and remove the parchment/wax paper.

12. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining mini eggs, with some chopped in half. Then, serve and enjoy!

Tips

· We highly recommended using gelatin so the cake holds better. Should you choose to forgo the gelatin, ensure the cream cheese is full fat as the light version contains more water. The consistency should be sliceable, but not solid—similar to room temperature butter.

· Make sure to sift the icing sugar— the cheesecake will have a much smoother texture.

 · Since mini eggs are hard to cut and crush, we recommend using a cut-resistant glove and a very sharp knife.

· You can add more lemon juice if you’d prefer a slightly sharper tang.

This no-bake cheesecake is easily customizable—forgo the mini eggs in the batter and put anything you’d like on top to switch things up, the possibilities are endless! Always a crowd-pleaser, it’s the perfect make-ahead dessert for any occasion. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

For your tart crust:

1 1/4 cups unbleached all-purpose flour

2 tablespoons pine nuts or blanched almonds

1/4 cup finely grated Reggiano Parmesan

1/2 teaspoon sea salt

8 tablespoons unsalted butter – cold, cut in 1″ pieces

3 tablespoons milk – cold

For your caprese salad:

3 to 4 medium ripe tomatoes – sliced 1/4-inch thick

1 pound fresh mozzarella cheese – sliced into 1/4-inch-thick rounds

1/2 cup packed fresh basil leaves

Flaky sea salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic glaze

Preparation:

Let’s begin by making our tart shell for the salad. Preheat your oven to 325 degrees F/170 degrees Celsius

Place the flour, nuts, Parmesan and salt in a food processor. Process at high speed for 30 seconds until you see that the nuts are nice and finely chopped. Add in your cold butter, making sure they don’t touch each other, and pulse until the mixture looks crumbly. Slowly pour in the cold milk evenly over the flour mixture and pulse until the dough comes together. Once the dough is ready, form a  ball and flatten with the palm of your hand to form a 1 1/2″ thick circle. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes until cold, but still able to be worked with.

Remove the dough from the refrigerator, unwrap it and set it on a floured surface. Sprinkle the top of the dough with flour and roll it out into a 12″ circle. Carefully arrange the dough in the prepared mold and trim the excess around the rim. Place the mold in the freezer for 5 to 10 minutes until firm. Line the dough with aluminum foil and press carefully but firmly against the sides. Place the mold on a baking sheet and bake for 20 minutes until pale yellow at the edges. Remove from the oven and let cool for 10 minutes. Carefully remove the foil. Now it’s time to assemble your caprese salad in your parmesan tart shell.

Inside the tart, arrange your tomatoes, mozzarella and basil in an alternating pattern. Season generously with flaky sea salt and black pepper. Drizzle with some olive oil and a delicious balsamic glaze. You’re ready to serve!

This tart is a unique and more savoury spin on a classic Caprese salad by giving it some more heft and complexity. It looks gorgeous on any table! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.