Christmas for me is a crafty time of the year! While I'm not at the supermaker point of having the will/brainpower to make all of my gifts, I love coming up with ideas for Christmas cards, and also making chocolates!
I wasn't totally happy with my Christmas card from last year (I painted the image but it was just a flat print ... booooring), so I resolved this year to do something more crafty with my Christmas cards. And so I did! Except after plowing my way through approximately 50 of these I think I might go back to flat prints next year. Or I'll think of something else.
The concept for my 2011 Christmas cards was sort of a vintage feel, and also get to use up some of my extensive scraps of Japanese paper. I had the portrait concept in my head, but didn't decide on the format till after I had finished the artwork. The idea of a mini accordion fold style card was so that I could create something small and cute, but also have display potential. The production process was pretty much as follows:
- sketch some light pencil portraits of a boy and a girl
- scan and paint them in black and white in OpenCanvas (I also scrawled the Christmas greeting on the computer)
- lay the images out in Photoshop and impose in Illustrator for printing multiple copies up
- print them out on Via 10% cotton (I happened to have a whole package)
- cut, fold, and glue Japanese paper on the ends to create a small "book". I ripped the Japanese paper by hand instead of cutting them to create a sort of deckled edge effect.
I numbered most of them with 2011 on the front (I missed a few before I mailed them ... whoops), and wrote messages on scraps of Via, which I then ripped out to create a tattered effect before gluing the messages onto the backs of the cards. This was done over a period of several weeks while multitasking (aka. surfing the net at the same time).
Last December I also learned how to make chocolates at a workshop at work (whee!). Not from scratch, but it was awesome to at least have a hand in shaping/creating yummy treats for family and friends. It was mindblowing to me because I'm totally useless in the kitchen, and here was something edible that is so incredibly easy to do, yet nice enough to give to friends or donate to a bake sale!
How I make chocolates:
- Buy chocolate wafers.
Merckens (carried by Bulk Barn) was recommended to me as the best brand because it melts very smoothly, but I've also used no name wafers.
- Melt 'em.
Possible ways: using the double boiler method, a heated chocolate pot (I want one of these but I don't think I'm making enough to warrant one ...), or, my personal cheapskate favourite as taught to me by a pastry chef friend, repeated heating in the microwave (I did 10-30 second intervals reducing the number every time) to avoid burning.
- Mix in cool stuff.
Like dried berries, nuts, candy bits etc. or even other chocolates to make interesting colours and textures.
- Pour out.
Pour into molds or, if making bark, spread onto wax paper. You can also do various chocolate dipped dried fruits and use it like a sauce. Top with various cool stuff so that it looks pretty (e.g. chopped nuts on top, candy cane powder, etc.)
- Set it.
Let it cool/harden and put it in the fridge. Enjoy!
Most of my friends prefer dark chocolate while I love milk chocolate. But I find white chocolate makes the prettiest palette for a lot of neat bark. So far I've made chocolate bark with dried blueberries, dried cranberries, tiny sprinkles, powdered candy cane and pistachios (the last two items happily mashed up with a mortar and pestle, a Christmas present from a foodie friend). My favourite barks that I've made so far are white chocolate+blueberry+candy cane, white chocolate+pistachio+candy cane (very pretty green and white), and dark chocolate+cranberry+pistachio (it makes me think of roses!).
For chocolate molds, I have a nice deep mold (shaped sort of like a fat bullet) that I got from the workshop I did, and a smaller, more shallow mold that I always curse at because I'm too impatient to fill it without making a mess everywhere. I like to sprinkle in a bit of powder (sprinkles, candy cane, nuts etc.) at the bottom of the mold so that the top of the chocolate will have a nice decoration. Then I pour in chocolate about 1/3 of the way, add in a "filling" item (like a dried fruit or nut), and fill the rest of the mold.
I wish I remembered to take more pictures this year, but I either gave away, wrapped up or ate all the evidence ...
Next year I want to try making a chocolate with a ganache. And more bark. Bark is so ridiculously easy and fun to make!