Awareness Ribbon Cookie Embed Project

By Bob Sherman

Awareness ribbons in chocolate are a popular fund raiser item. Since many of the folks tasked with making these for fund raisers are not professional chocolate crafters, I have put this free article together to show the process step by step. Since I was working on Easter projects at the time and had some melted pink, that was the ribbon color I chose, however these can be made in any color you need. The end of this article contains a list of colors and the causes they are commonly associated with.

For fill color I used milk chocolate. These may have looked better in white chocolate, but the taste of milk chocolate is far more popular and cookies tend to show through when made with white chocolate. The actual painting of the ribbon may be omitted as well which saves time. If you choose to make these in a solid color then use your colors on the packaging.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate as they do not require tempering. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.

Double Boiler - See Double Boiler Usage Instructions.

Microwave - A microwave may be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

About Brushes
When making chocolate, painting is done with inexpensive shed proof brushes. These are 100% synthetic and may be cleaned with warm water.

Clean Up
Since this article is aimed at people who may be new to chocolate making I need to point out that chocolate molds and other equipment are not dishwasher safe. Placing your chocolate making equipment in a dishwasher will ruin it. Clean up should be done with very warm water which softens the chocolate and makes it easy to wipe off.

Step By Step Instructions

Step 1
The chocolate mold is used without modification, just make sure it is clean and dry.


Step 2
You will need to add paramount crystals to the colored chocolate to get it to a paintable consistency. Add a little at a time until chocolate is smooth and flows well.


Step 3
This pink chocolate is well mixed with paramount crystals and is ready for use.


Step 4
Using care to avoid drips, apply the pink (or color of your choice) with your brush to the ribbon area of the mold.


Step 5
After each ribbon is painted, turn the mold over and inspect for trapped air and any spots you may have missed.

IMPORTANT! Set the mold aside and allow the chocolate to harden fully before proceeding. This normally takes about ten minutes.

Step 6
Use a spoon to fill each mold cavity approximately 25 to 30% full as shown here. Do not add too much chocolate or there will be no room for your cookies.


Step 7
Push a cookie into each mold cavity. Note how this nearly fills the mold now.


Step 8
Spoon a bit more chocolate atop each cookie.


Step 9
Rap the mold against your countertop or table several times to level the chocolate and knock loose any trapped air bubbles.

Set the mold aside until the chocolate hardens.


Step 10
Demolding - Once the chocolate has hardened the mold is placed in a freezer just long enough to demold easily. In most freezers this will take between 5 and 7 minutes. Do not leave the mold in the freezer any longer than necessary or your chocolates will crack.

Note: When the mold is ready to come out it will have a uniform color. If any darker areas are visible when you look through the mold (they look almost like wet areas) then the mold has not fully separated yet.

Avoid handling the chocolates until they return to room temperature. The mold must also return to room temperature before using it again.


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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - February 2009. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

This article is provided free of charge for use. Products may be made and sold using this idea royalty free.

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