Witch Fingers - Y2

Y2 molded the white chocolate around the salty sticks and added pumpkin seeds to make witch fingers for our Halloween recipe. Some chose to add an extra touch of scary ‘blood’ with red jelly or jam. The students also observed the right way to melt the white chocolate in a pan or in a microwave oven to obtain a moldable paste.

80g white chocolate

20 pretzel sticks

20 pumpkin seed pepitas

1 tbsp red jelly or jam

1. Line cookie sheet with waxed paper. Place chocolate in large microwave-safe bowl. Microwave on high in 30-second increments until almost melted, stirring occasionally.

2. Holding 1 pretzel rod at a time, mold melted chocolate. Press pepita onto coated tip to resemble fingernail. Use raspberry jam for “blood”.

3. Refrigerate 15 minutes to set chocolate.