During the holidays I like to splurge on a velvety hot chocolate made from chocolate shavings. This block is inspired by the decadent treat.

Starch and press your fabrics BEFORE cutting to help ensure accuracy. Use a sharp rotary cutter and take your time with the small pieces.

YIELD

18" finished block (18 1/2" unfinished)

INGREDIENTS

From Peacock (216), cut:
{A} (2) 1½” x 18½” strip
{B} (2) 1½” x 16½” strip
{C} (1) 4½” x 9½” rectangle
{D} (1) 2½” x 6½” rectangle
{E} (2) 2½” squares
{F} (2) 1½” x 2½” rectangle
{G} (10) 1½” squares
{P} (2) 1½” x 4½” rectangles
{Q} (1) 1½” x 6½” rectangle

From Snow (11)*, cut:
{A} (1) 1½” x 18½” strip
{F} (2) 1½” x 2½” rectangles
{T} (2) Template T pieces

From White (98)*, cut:
{H} (1) 2½” square
{I} (1) 2½” x 4½” rectangle
{J} (1) 2½” x 6½” rectangle

From Country Red (17), cut:
{F} (2) 1½” x 2½” rectangle
{G} (4) 1½” squares
{O} (1) 3½” x 6½” rectangle
{R} (2) 2½” x 8½” rectangles
{S} (4) Template S pieces

From Geranium (258), cut:
{A} (1) 1½” x 18½” strip

From Bubble Gum (88), cut:
{F} (1) 1½” x 2½” rectangle
{G} (6) 1½” squares
{H} (2) 2½” squares
{K} (2) 2” x 2½” rectangles
{L} (2) 1½” x 3” rectangles
{M} (2) 1½” x 3½” rectangles
{O} (1) 3½” x 6½” rectangle
{P} (2) 1½” x 4½” rectangles

From Green (66), cut:
{F} (1) 1½” x 2½” rectangle

From Betty’s Green (121), cut:
{N} (1) 1½” x 3½” rectangles

From Dill (77), cut:
{N} (1) 1½” x 3½” rectangles

From Christmas Green (14), cut:
{G} (1) 1½” square

INSTRUCTIONS

Step 1: MAKE WHIPPED CREAM

Use the Easy Corner Triangles (ECT) method to add 1½” background squares to the corners of H, I, and J: mark a diagonal pencil line on the wrong side of each G 1½” square. Align G square with the corner of J as shown. Sew on the marked line. Trim ¼” away from the line and press. Repeat on opposite corner.

Repeat for pieces I and H. Join whipped cream units as shown.

Step 2: MAKE MUG

Use the ECT method to add G squares in pink to create tree pieces.

Join tree units with mug pieces as shown to create tree and tree trunk. Press well.

Use the ECT method to add G squares in peacock to mug base and handle units.

Join the handle ECT units with remaining mug pieces and background pieces as shown. Press well.

Sew mug handle to C background rectangle. Sew whipped cream unit to mug body. Join all pieces as shown to create the mug + whipped cream half of the block.

Step 3: MAKE COCOA CONTAINER

Sew 1 A strip in snow to 1 A strip in Geranium. Press towards darker fabric. Cut into (3) 3½” segments and (3) 2½” segments.

Join the (3) 3½” segments to create the top unit of the cocoa container, alternating stripes to make a pattern.

Join the (3) 2½” segments to create the bottom of the cocoa container, alternating units to create a pattern.

Use the ECT method again to create the tops of the diamond units using F rectangles and G squares. Make 2.
Use Template T and S pieces to create the bottom of the diamond unit. Join top and bottom together.

 

Assemble cocoa container as shown.

Step 4: ASSEMBLE THE BLOCK

Join remaining block pieces with the units created in previous steps to complete the block. Press well and trim to 18½” square.

Lisa Calle

@VintageModernQuilts

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A few things to let you know about the Moda Bake Shop Cozy Little Christmas QAL.  

-- For fabric information - https://my.modafabrics.com/inspiration-resources/cozy-little-christmas-faqs

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-- There will only be three Newsletters sent for the 2021 Moda Bake Shop Countdown to Christmas quilt-along.  Those will be sent December 1 - today, December 10, and December 31.  The last two will include links to prior blocks and posts so you don't miss anything.

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