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Last night I went home to my parents house to spend some quality time with my sister, and we decided to put my new chocolate molds to good use! Even though I have another 7+ months until the wedding, we need to start practicing our chocolate-molding technique, haha. With 200 of these to make, my sister will definitely be instrumental in this process! So here is our first attempt:
I attempted to dress it up a bit to get a better idea of what the finished product may look like, although this is a seriously ghetto version. It will have a lollipop stick, and I plan on using a longer clear cellophane bag and some nice fabric ribbon. Here I just used a regular ol’ ziplock bag and cut off the closure, and some leftover Christmas curling ribbon. I also love my new tag maker that I bought at Michaels!
Molding chocolate is fairly easy. Here are the basic steps:
1. Melt chocolate morsels in microwave safe bowl. 30 seconds on medium, take it out and stir. Repeat. Then another 20 seconds in the microwave. Of course this will depend on the amount of chocolate you are using, but we only made 2, so we didn’t need very much!
2. Use a teaspoon to pour the chocolate into the molds, and use something flat like a spatula to smooth and even out the top.
3. Lightly tap the mold on the table to settle the chocolate and get rid of airbubbles. (We forgot this step, so there are some little holes and bubbles).
4. Put it flat in the freezer for at least 20 minutes (directions said 15, but I found that they were still too soft). Later on I threw them back in the freezer overnight, and I think the harder consistency will make them easier to work with and package. If they are too soft, you may leave fingerprints or dents on the chocolate when handling. Maybe I should wear gloves…
Note to self: Next time I will try putting the chocolate into a squeeze bottle like this from the Container Store and snip off a bit of the tip (so it will come out faster). This should make the process less messy, although you would probably have to work faster in order to keep up with the chocolate before it stiffens.
Is this really worth all the effort!? Will people really care!? Well I do!
What artsy fartsy things will you be doing that perhaps only you or other brides-to-be’s may notice?
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 think that is a wooondeful idea. Very personal. Easy. Way to go!! 
I might have to find a bird mold!
I have a chocolate making book, and they recommend wearing cotton gloves. I love your eiffel towers!
dude, i think it’s worth the effort. those look nice!
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?
Maybe you could keep the squeeze bottle warm when you’re not using them, like in a metal container inside a pot with hot water? or dilute the chocolate with some cream so its thinner.
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.
What a cute idea! How far in advance are you going to make them? Do you know how long they’ll keep for?
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?
Also, I second Sue’s suggestion on using a double boiler - definitely the way to go!
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!
Thanks for the suggestions ladies! I think I will most likely do a makeshift double boiler when I actually make all of these. I figure, if we make these sometime in August , they should be ok for my 9/8 wedding.
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’m making cupcakes and putting them in individual containers with thank you notes on them… i’m also making the picture frame centerpieces on martha… and… well that’s all for now
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…
Love these. For packaging, maybe consider glassine envelopes (un-gummed ones). They come in all shapes and sizes and can be bought CHEAP in bulk from photography supply websites online.
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Mrs. Emerald, Chicago Age and Occupation: 26, Wedding Planner Fiance's Age and Occupation: 26, Paralegal Engagement Date: October 8, 2006 Wedding Date: September 2007 Blogging Since: November 29, 2006 Venue: Hyatt Lodge, Oak Brook IL About Me: I have been dreaming about my wedding forever, and flipping through bridal magazines since high school, so I am in my element! I am calling our theme "Vintage Inspired French/Asian Fusion." Mr. Emerald is very involved in the planning process, but of course he generally defers to me cuz I have a strong opinion of how I want everything to be :-).
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