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Easter candy gluten-free and allergen-free

Easter is coming quickly! Are you ready?

Let’s cut to the chase! This list is by no means complete… but here are some ideas. You can also check out last year’s Easter article. Post more ideas in the comments if you have them!



How to temper chocolate in a microwave oven to make chocolate molds (from the Guittard website):

  1. Place chocolate in a microwave-proof bowl. Place the bowl of chocolate in the microwave oven. Set power level to 5 or 50%. Set time to 30 seconds. Heat for 30 seconds.
  2. Take the bowl out of microwave oven and use a rubber spatula in a gentle sweeping motion to stir the chocolate, even if none of it has become liquid yet.
  3. Return the bowl to the microwave oven. Heat for 30 seconds more. Remove. And stir.
  4. Repeat the intervals of heating and stirring until about two-thirds of the chunks become liquid and about one-third are in soft lumps. The temperature of the liquid chocolate at this point will be about 100°. Continually stir to cool the chocolate until the soft lumps disappear and the temperature lowers to 89°F.
  5. At this point the chocolate should be in temper and ready to use.
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