Scalloped Christmas Cocoa

From yesterday's Christmas Cocoa Collection post, here are two of the items with a larger view.

To get the scallop ruffle, punch out 5 pieces of the DSP with the Scallop Circle Punch and fold them in half.  Adhere them to each other.  I punched a 1 3/4" circle at the top of the Whisper White double embossed card stock which is cut at 3 3/4" x 5".  Place the scallop on the Real Red card stock adhering each side onto the card stock with SNAIL adhesive and position the Whisper White piece over it.  I placed dimensionals on the corners of the embossed Whisper White card stock to adhere to the Real Red.

The "noel" sentiment is from Many Merry Messages and I placed a post it note on each side of the Whisper White to shorten the tails of the sentiment and stamped it with Real Red classic ink.

For the wrapped chocolate bar, cut a piece of DSP 8" x 6" and wrap around the bar, adhering the ends and middle with SNAIL adhesive.  Then place each end in the crimper and give it a few turns to securely seal in the ends and it gives it a completed look.  I wrapped a belly band of Real Red card stock  (1 1/2" by 6")around the middle and tied a bow with the White Organza ribbon.

The chocolate bar used, is an Aero bar that is milk chocolate filled with little air bubbles and just melts in your mouth.  You can use whatever kind of chocolate bar to make a simple and affordable gift.

Thanks for stopping by and happy stamping!

Comments

[Marie B.]

Hi Dayanna! I love those AeroBars, but even more I love the Marie candy bars, lol. Been a LONG time since I've had any of those, since I live in PA, and haven't been to Canada since I was 18...pretty projects BTW!