Place a clear transfer sheet over your printed template.

Pipe the different parts of the gnome with different colours of chocolate.

Allow to set.

Place a cookie cutter on a transfer sheet (you can customise with different designs!) and pour some Mona Lisa Crispearls into the centre of the cutter.

Flood with your chosen chocolate - Clare uses Callebaut 823 Milk Chocolate.

Place your gnome in the centre of the cutter.

Once set, heat a small metal piping nozzle to make a hole to thread your ribbon.