Basics Of Using Pour Box Chocolate Molds
By Bob Sherman
This is a general instruction article which shows how to make chocolate boxes. Note that there are 2 box mold types and this article discusses the most common type.
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.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great. Although illustrated with milk chocolate, any color / flavor chocolate works the same way.
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.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- 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.
- Pour Box Chocolate Mold - One needed.
- Chocolate - Your choice of colors.
- Thermometer - One
- Double Boiler - For melting chocolate. A microwave may also be used.
Step By Step Instructions
No modifications to the mold or molds are normally needed. Note that this is the side the mold is poured from. Smaller box molds will usually be on one sheet like the one used here. Larger box molds typically have the lid and bottom on separate sheets.
If your mold does not sit flat, support it across a box, bowl, or other suitable object.
Fill the mold cavities. The depth of box molds greatly increases the chances of trapped air. This can be reduced by pouring the chocolate into one corner and allowing it to flow across. Next, rap it several times against the counter to dislodge any trapped air. Hit it like you mean it too - box bottoms tend to trap big bubbles.
It is very important that these be as level as possible for best appearance so I allow the chocolate to harden before moving the mold to the freezer.
Place the mold in your freezer for 5 minutes.
After 5 minutes place a plate on top and flip it over. place it back in the freezer as shown for another 5 minutes.
At this point the box lid should be loose and ready to de mold and set aside. If the box bottom has not separated enough place it back in the freezer (spots that haven't separated will look like wet spots when viewed through the clear plastic mold). If necessary return the mold to the freezer, reversing its direction every 2 minutes.
To de mold the box grasp the mold with fingers on one side and thumbs on the other side. I generally use my thumbs on the chocolate side as shown here.
Apply gentle pressure from the mold side. If it sticks a bit work your way around the mold cavity applying gentle pressure at each spot around the edge of the mold.
The finished box.
If you have small hands, the final de molding step is made easier if you trim away some of the mold sheet around the mold cavity.
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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 - March 2011. 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.
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