Giant VS Tiny Food 24 Hours
GIANT VS TINY FOOD 24 HOURS is a easy American recipe that serves 4. 80 calories per serving. Recipe by 123 GO! SCHOOL on YouTube.
Prep: 5 min | Cook: 32 min | Total: 47 min
Cost: $29.33 total, $7.33 per serving
Ingredients
- 200 g Chocolate Wafers (break into small pieces for even melting)
- 4 pieces Empty Plastic Straw (straight, clean, no bends)
- 4 sheets Crayon Wrapper Paper (plain white paper, cut to size (2" x 2"))
- 1 tsp Vegetable Oil (optional, helps thin chocolate for smoother coating)
Instructions
Melt the chocolate
Place broken chocolate wafer pieces in a microwave‑safe mixing bowl, add the tsp of vegetable oil, and microwave on high in 20‑second bursts, stirring between bursts, until fully melted and smooth.
Time: PT2M
Load the syringe
Remove the plunger, pour the melted chocolate into the syringe barrel, then replace the plunger to create a smooth flow.
Time: PT1M
Fill the straw
Insert the syringe tip into one end of the empty plastic straw and gently push the chocolate through until the straw is completely filled.
Time: PT1M
Coat the interior
Hold the filled straw over the tray and shake it back and forth for a few seconds so the melted chocolate coats the inner walls evenly.
Time: PT2M
Let the chocolate set
Place the coated straw on a tray at room temperature and allow it to harden completely.
Time: PT30M
Temperature: 25°C
Remove and wrap
Once solid, gently slide the chocolate tube out of the straw and wrap it in a crayon wrapper sheet for easy handling and serving.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 1g
- Carbohydrates
- 10g
- Fat
- 5g
- Fiber
- 0g
Dietary info: Vegetarian
Allergens: Milk, Soy
Ingredient Substitutions
- Instead of Chocolate Wafers: milk chocolate chips, dark chocolate chunks
- Instead of Empty Plastic Straw: silicone straw, paper straw
- Instead of Crayon Wrapper Paper: parchment paper, wax paper
- Instead of Vegetable Oil: coconut oil, canola oil
Equipment Needed
- Microwave
- Mixing Bowl
- Syringe (without needle)
- Tray
- Spatula (optional)
Critical Steps — Do Not Skip
- Melt the chocolate without overheating.
- Ensure the straw is completely filled before shaking.
- Allow full setting time for a solid chocolate tube.
Chef Tips from the Video
- Temper the chocolate for a professional shine and snap.
- For a flavored twist, add a pinch of sea salt or a drop of vanilla extract to the melted chocolate.
- Use silicone straws for easier release; they are flexible and non‑stick.
Troubleshooting
Chocolate does not coat the straw evenly.
Warm the chocolate slightly longer and shake the straw more vigorously; tap out air bubbles before shaking.
Chocolate cracks while setting.
Allow the chocolate to cool slowly at room temperature; avoid refrigerating or exposing to drafts.
Chocolate sticks to the straw and won't release.
Warm the straw gently in your hands or run it under warm water for a few seconds, then pull the chocolate tube out.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; chocolate may develop bloom.
Room temperature: Keep in a cool, dry place for up to 2 days.
Make-Ahead Tips
- Prepare the chocolate tubes a day ahead and store them in the fridge; bring to room temperature before serving.
- Use tempered chocolate for a glossy finish and snap.
Frequently Asked Questions
What is the cultural significance and history of chocolate coated straw candy in American school snack culture?
Chocolate coated straw candy is a modern DIY treat that became popular in American schoolyards as a clever way to hide sweets in everyday objects, reflecting the playful, rule‑bending spirit of kids.
What are the traditional regional variations of chocolate coated straw candy in the United States?
While the basic concept is the same nationwide, some regions add flavored chocolate (like mint in the Pacific Northwest) or use colorful candy‑coated straws for a festive twist.
What occasions or celebrations is chocolate coated straw candy traditionally associated with in American schools?
It’s often made for birthday celebrations, end‑of‑term treats, or as a secret snack during exam weeks when food is normally prohibited.
What are the authentic traditional ingredients for chocolate coated straw candy versus acceptable substitutes?
Authentic ingredients are plain milk chocolate wafers and plain plastic straws; substitutes can include dark chocolate chips, silicone straws, or flavored chocolate for variety.
What other American snack dishes pair well with chocolate coated straw candy?
They pair nicely with fruit slices, pretzel sticks, or a glass of cold milk, balancing the rich chocolate with salty or fresh flavors.
What are the most common mistakes to avoid when making chocolate coated straw candy?
Common mistakes include overheating the chocolate, not filling the straw completely, and trying to set the candy in the fridge, which can cause cracking.
Why does this chocolate coated straw candy recipe use a syringe instead of a spoon for filling the straw?
A syringe allows precise control of the chocolate flow and ensures the straw is completely filled without air pockets, which a spoon cannot achieve.
Can I make chocolate coated straw candy ahead of time and how should I store it?
Yes, you can make them a day ahead; store them in an airtight container at room temperature or in the refrigerator for up to three days, then bring to room temperature before serving.
What texture and appearance should I look for when the chocolate coated straw candy is done?
The chocolate should be firm, glossy, and snap cleanly when bent; the tube should retain the shape of the straw without any soft spots.
What does the YouTube channel 123 GO! SCHOOL specialize in?
The YouTube channel 123 GO! SCHOOL specializes in playful, school‑themed challenges and creative DIY hacks that blend everyday classroom items with fun snack ideas.
How does the YouTube channel 123 GO! SCHOOL's approach to snack creation differ from other kid‑focused cooking channels?
123 GO! SCHOOL focuses on turning ordinary school supplies into edible treats, emphasizing rule‑bending fun and quick, no‑bake recipes, whereas other channels often use traditional kitchen tools and ingredients.
Last updated: August 28, 2026
