Wedding Blog

For a wedding I was in, we made chocolates for the favors. They were little pears (about 1″ x 2″). We made 1000 of them - 2 in each box - 500 favors. It took about 7 people 7 hours to make them. We were workgin with about 4 trays so we were continuously melting, freezing, packing, ribbon tying, etc the whole time. The chocolates were delicious and it seemed that many of the guests were pleased, but I must say that it was a lot of work.

I have a chocolate making book, and they recommend wearing cotton gloves. I love your eiffel towers!

i hear a lot of you girls talking about freezing chocolates or making them ahead of time and freezing…have any of you gotten a bloom on your chocolate from this?

Depending on the chocolate if its too cold for too long it will turn white and kind of loose its taste (not be as rich or as milk chocolate tasting). So I wouldnt get ahead of yourself in making them too far in advance. Maybe buy more trays and request more help to get them done closer to the date.

i used to do this for valentines day for a few years. it might be easiest if you just used a double boiler. that way you can constantly put the chocolate it as it’s melting instead of having to put in and out of the microwave.

Actually, you shouldn’t have to freeze them to store them. Just keep them in a cool, dry, place, and they will keep for months. This will avoid the problems lauren and Dee mentioned.

Are you using regular Nestle morsels, or going for something fancier?

I loved them. I got engaged at the Eiffel Tower and have been racking my brain for MONTHS on what kind of favors I could make. I saw this, logged onto Amazon and bought them. I can’t wait for them to arrive, I can’t thank you enough for posting your ideas! Good luck with your chocolate Eiffel making!

We’re doing the same thing, but since we both graduated from Virginia Tech and we met there, we’re doing chocolate VTs (the VT logo). Of course we couldn’t find a VT mold, so I bought a VT hitch cover (took months to figure this out) and stuff to make molds (silicone plastique). It’s going to take forever, but they will be awesome!

Hi, just a few words of advice as I am preparing to open my own chocolate shop–make sure your double boiler is a tight fit–water is DEATH to chocolate. If even one drop of water gets in your melted chocolate, the chocolate will seize and you will lose the entire batch. If there is too much moisture in the kitchen, your chocolate may seize. Do not add cream to your chocolate unless you want to end up with a ganache.

The best way to make sure you have shiny, beautiful, professional looking chocolate is to temper the chocolate, but you may want to skip this if your method of just melting is working out for you–it takes a lot of time and patience to temper.

Good luck! The first run looks beautiful!

I love the idea of doing the Va Tech ones, since my FH and I met while at school, too. But what are you going to do about people who went to rival schools? I went to one of the three major universities in Texas (Texas Tech!!) but all of my FH’s family went to A&M. It was bad enough that his sister played their fight song at her wedding while we all plugged our ears I don’t know how they’d feel about TTU chocolates as favors…

I think they’re cute!!! I would love one. You should send one to all the bees!! haha jk…well not really…haha Your guest will love them!

[...] many months ago, I came up with the brilliant idea that I wanted our wedding favors to be hand-made chocolate Eiffel Towers. It totally went along with our Parisian theme, and our test chocolates came out pretty well. So [...]