GIANT VS TINY FOOD 24 HOURS

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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