Ghiradelli Chocolate Holder

A 2010 VC Rocks Make and Take presented by Carey Rogers


I made about 50 of these last Christmas and used them for all of my work mates in their stockings, gave to friends, nephews and people like the mail carrier, and paper deliverer. Everyone really enjoyed them. Some of the stamps are retiring but you can use the Delightful Decorations stamps with the Ornament Punch. The Sassy Sparkles Jumbo Wheel is not retiring.

Cardstock: Real Red, Whisper White, Gold

Punches: Word Window, Curly Label Extra Large, Scallop Oval Extra Large, 2” x 1 3/8” Oval Extra Large

Stamps: Hostess Christmas Punch, Sassy Sparkles Jumbo Wheel

Ink: Versamark, Real Red

Accessories: Gold Embossing Powder, Ribbon of your choice



1. Cut Real Red CS 9 ½” x 2 ¾”, score @ 3”, 3 ¼”. 6 ½”, and 6 ¾”

2. Cut Whisper White CS at 2 5/8” x 2 5/8”

3. On Real Red CS punch Word Window so it makes the opening wide enough to accommodate a chocolate. It will have to be about 1” down from the top of the CS. I had to start a little to the left of the center, punch and then repunch so a little more space is made. The chocolate I used was wider than the Word Window punch. You sometimes have to practice on a piece of scrap paper to make the opening wide enough. Adhere with adhesive just the top portion so the candy can slip in.

4. Fold up so it looks like a matchbook.

5. Emboss in gold the Sassy Sparkles Jumbo Wheel on Whisper White. Adhere to the front of the CS. Stamp Hostess stamp “A Gift For You” or one of your choice in real red. Punch out with Scallop Oval. Punch gold CS with Oval Extra Large and adhere vertically to stamped oval. Punch a scrap piece of Real Red CS with Oval Extra Large and adhere horizontally to punched items. Adhere all of this to Gold embossed Whisper White CS.

6. Stamp in Real Red “Have a Holly Jolly Christmas” on scrap piece of Whisper White CS and punch using Curly Label Extra Large. Adhere to the inside of the holder.

7. Tie ribbon in bow or knot around this so it will stay closed. Don’t forget to put your chocolate in before you tie it (speaking from experience).