Chocolate Flower Vase – Sarahs Ink Spot

This Chocolate Flower Filled Vase makes a beautiful gift for Mother’s Day, birthdays, thank yous…you can even theme it for Valentine’s Day…

It features three chocolate bars hidden in the vase bottom and a variety of pretty flowers coming out of the vase…these flowers are all shaped using various Punches and Dies…

But how does the recipient take the chocolate out without destroying the vase? Simple – if you use Ghirardelli chocolate bars then they come in a cardstock wrapper – simply turn your vase onto its back and gently open the end of the cardstock wrapper – and the foil wrapped chocolate bar slips out…

Here is my tutorial so that you can make your own Chocolate Flower Filled Vase – at the end of this tutorial you will find a printable version too so that you can print it out and keep it for reference.

The Vase…

You will need 8-10 bamboo skewers – you can find them in the kitchen aisle of grocery and big box retail stores – and some green paint and a brush…paint your skewers and leave them to dry…

You will need 3 chocolate bars – I use Ghirardelli because the vase can be left intact even when the chocolate is eaten – but you can use any brand of chocolate bar you wish…I found these yummy flavors in Target…

Apply Dimensionals to the front on three sides of your first chocolate bar – keep them as far to the edge as you can so that you have lots of room to add your flowers…I add a row to the bottom to ensure that the flower stalks don’t slip out…

If you use thick ones such as the big Pop Dots you will only need one layer – but if you use a thinner ones such as Stampin’ Up!’s Dimensionals then you will need to have two layers – one on top of the other – to get the required thickness for the skewers to slide between the bars…

And then push down your second chocolate bar onto these Dimensionals…

Repeat and add the third…this is what you will have – you can see my two layers of Dimensionals on each bar…

Cut a piece of Designer Series Paper to be 10 1/4″ x 6 1/2″…you will need to adjust this if you are using another brand of chocolate bar…

Place your piece of DSP face down and put your stack of chocolate bars into the middle…face up…

Fold up one side and then the other and crease – I then like to use my score tool to make a firm score line for easy and clean folding…

Turn over your chocolate bar stack and place it face down…

Fold up the remaining two sides and crease & score…

And this is what you will have…

Apply very strong adhesive tape such as Sticky Strip to the top of your chocolate bar stack and adhere to your paper…be sure that the bottom edge of your stack is flush with the bottom of your piece of DSP…and apply tape to the sides and back and adhere your paper in place…

And here is your vase – you will see that there is a border around the top edge – this hides the top of the chocolate bars nicely and gives a cleaner look…

And you will see that the Dimensionals between the chocolate bars give ample room for your skewer stems to slide in…

And now to make the flowers…

You can use a variety of Dies & Punches to make your flowers – I used my 5-Petal Flower Punch, my Flower Daisies #2 Die and my Island Floral Die – plus some Circle Punches for the flower centers…

To add the stems, take your flower…

And turn it over – lay on the tip of your skewer and tape in place – add Dimensionals…

And then to cover this, I like to add a circle of cardstock or DSP or even a punched or die cut flower – this gives a nice two-sided look to your flowers…

To add leaves…

You can use an Oval Punch, cut them out free hand or do as I did and use the Island Floral Die to make leaves…I die cut my leaves and decided to round off the end – I then punch a 1/8″ hole into this end…

And slide them onto the skewer…

The last step is to arrange your flowers in the vase – if needed, you can trim the stems to be shorter using wire cutters or the equivalent – but be sure to trim stems AFTER you have slid on your leaves.

Here are my flowers…all made using cardstocks and Designer Series Papers from Elegant Soiree, Springtime Vintage and Botanical Gazette…