Pot-O-Gold is all edible ! The whole cauldron as well as the gold coins are made with chocolate and edible glitter and powder – perfect and so cute for Saint Patrick’s Day !

ALL edible Pot-O-Gold !  The gold coins and the cauldron (we call it a potjie in South-Africa, by the way) are made of chocolate.

If you follow me here or on Facebook, yep, this is the chocolate thingy which I finished. But when I took it over to the counter to photograph,  I dropped it and some of the pieces broke.

I did a silly easy craft instead (just to make me feel better and not so stupid) and only later went to re-do the broken pieces.

Some of these molds are so cute and inexpensive. I always have to buy one or two when visiting our local baking supply store.

I bought this one last year for a project which also never happened because I was too impatient. And when it did not work the first time, I put the mold away until now.

St Patrick’s Day is next month, in case you are curious why I start so soon, and only a few days later we have Easter!

I will be posting recipes and crafts for St Patrick and Easter over the next few weeks. You are warned what to expect … but, the family still needs to eat, so the normal posts will be thrown in as well.

This is what you need to make the Pot-O-Gold:

• Cauldron Mold
• Round shallow mold – for the coins
• Dark melting Chocolate
• White Melting Chocolate
• Edible silver Glitter
• Edible Luster Gold Powder

UPDATE ( February 17, 2018) : I have had a lot of readers asking where I bought my Pot-O-Gold Mold.

I bought mine at a candle making supply store which used to be in Boksburg, South-Africa. You should be able to get them from most craft supply stores as well. Although, I am not sure whether this is a South-African product or available world wide.

The mold – no need to prep this in any way – just make sure it is clean and dry.

How To Make a Pot-O-Gold:

First layer of dark melted chocolate – this does not need to be perfect or cover the inside 100%. Just to get a “grip” for the following layers.

The pieces on the bottom right of the pic are the legs, which are very small and my chocolate had run over, take a knife and slide all the excess chocolate off, so that you have a smooth top.

Place in the freezer compartment for about 2 minutes – remove and repeat twice more – you will notice the chocolate seem to stick better now that the first layer and the mold are ice cold.

After 3 layers it should be enough – do not worry about the cauldron’s inside looks (no-one will notice!), but make sure the lid and legs are nice and even.

Tip the mold over and lightly tap to loosen the chocolate, which will slip out easily.