Hollow Easter Bunny Chocolate Making Project
By Bob Sherman
This Easter Bunny chocolate project uses a 2 piece assembly mold to create a hollow molded chocolate. It is a bit more challenging than solid molding but even inexperienced chocolate makers should have no trouble. This process works the same regardless of the mold size although a relatively small mold was used here. The only difference is that larger molds require more mold clips.
Most 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, white chocolate also looks very good on these.
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.
- Bunny Assembly Mold - One needed.
- Eyes - Pick a suitable size for your mold. 5/16" eyes were used here.
- Carrot Royal - One needed for each. For girl Bunnies, flowers are also popular.
- Cello Gusseted Bag 4 x 2.75 x 9 - A perfect size bag for this project.
- Spring Twist Ties - Alternately use curling ribbon.
- Mold Clips - One pack for small molds, 2 or more for larger molds.
- Chocolate - Your choice of colors.
- Thermometer - One.
- Double Boiler - For melting chocolate. A microwave may also be used.
Step By Step Instructions
Start by cutting both halves of the mold from the sheet with a scissors. Do not cut within 1/4 inch of the mold cavity. Some chocolate makers prefer to leave as much as 1/2 inch.
I find that the wafers sold specifically for this work best.
Do not stir too vigorously because it will introduce air bubbles.
Check to make sure the temperature is not over 160 degrees F. Spoon chocolate into the larger half of the mold. Do not fill to the top as It will be less messy during the next step if you don't fill it to the very top.
Visually align the 2 halves of the mold and clamp together with mold clips spaced every 1 1/2 inches or so.
Rotate the mold so that the entire inside is covered with chocolate. Inspect for air bubbles and if any are visible tap the mold against the counter to dislodge them.
Coating Procedure - Use a refrigerator, not a freezer.
- Place the mold in a refrigerator for 1 minute.
- Rotate the mold so that the entire inside will be coated again.
- Place it back in refrigerator for 1 minute with the side that was previously facing down now facing up (basically reverse the direction each time).
- Repeat these steps for a total of 5 - 10 minutes (larger molds need longer time).
- Stand the mold upright in the refrigerator until fully cooled. This will allow extra chocolate to harden at the bottom so the bunny will not be top heavy.
Once fully cooled, de mold the bunny. The seam can be cleaned up a bit with a knife.
Reheat some chocolate and apply a dab to the back of each eye and a carrot or flower, then press in place. Use the same color chocolate as the bunny so any sloppiness will not show.
Press the sugar pieces in place and you are done.
Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.
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 - originally published in December 2005 and updated in November 2010. 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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