Best Ways To Eat A Haro

Tired of eating plain, boring, and unseasoned haros?

(I know I am!)

Why not try a slice of our world-famous gourmet dessert haros? They’re simple, sweet, crunchy, and oh-so-delicious along with being gluten-free, dairy-free, and nutrient-free. It’s the perfect zero-calorie dessert!

All crunch, no guilt!

In all seriousness, I have been having a blast crafting these little gourmet haros. I found inspiration from cooking shows, Instagram videos, and Pinterest.

Source: Dilezza Patissere

The mediums used in these are hot-glue, heavy-body acrylic paint, rattle cans, and normal model paint. I made the sugar nests by webbing hot glue on a silicone resin ball mold into the desired thickness and shape. I let that cool down for an hour then airbrushed it with Vallejo bronze then with Vallejo’s gold. The colors came out pretty solid. 

The haros were experimental ones that I had done. The first was an attempt at using Rust-Oleums stone texture but it didn’t come out the way I had been expecting. The second was smeared with heavy-body acrylic paint done by pallet knife.

The “custard” or “frosting” is the thick acrylic paint that I mixed some normal acrylic paint into for color.

I then assembled them and added gold leaf for a snazzy little touch.

(It also may be time for a camera upgrade as well. Betsy doesn’t take photos like she used to do.)

Also, Gordon Ramsey, if you ever read this, please roast these.

Have a happy Wednesday, everyone!


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