- Fill up a bowl with warm water and place apples inside. Let them soak for 5 minutes. Make sure to dry them with a clean towel and take the steams off.
-Insert the stick and straw in the middle of your apple.
-In a non-stick pan, warm up dulce de leche 5-8 minutes on low to medium heat, until smooth consistency.
-Dip and swirl your apple in the dulce de leche. Tap lightly to remove excess dulce de leche.
-Place apples in the refrigerator for 20-30 minutes. Take them out after the 20-30 minutes and let them sit for 15 minutes at room temperature or for best results leave at room temperature for at least 4-6 hours or over night.
-Melt your white chocolate in a microwavable safe silicone bowl.
-Dip and swirl your apple into your white chocolate. Set aside to dry
-Color your white chocolate with royal blue colour mill. Fill your tipless bag with your blue chocolate.
-Fill your frame silicone mold blue, your bat brown and ball white. Place them in the freezer to dry, then remove them from mold carefully.
-With a small brush, paint the stitch of your ball red, using red poppy paint.
-Cut your edible images out.
-Brush a small amount of edible glue the center on your apple and place edible image on top. Add a small amount of chocolate to the back of your frame and place it on top of the image.
-Place a small amount of chocolate to the straw and place bat slanted on top.
