Pumpkin Box Chocolate Project

By Bob Sherman

This project is a basic pour box with embellishments added using a cake decorating tube. For the decorating I used chocolate because it is a lot of work to mix up royal icing for just one of these. Royal icing would have provided much better leaf detail, and I would have used it if I was making several of them.

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 molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great. Note: Colored chocolate is white chocolate flavor. If you prefer these could be made in milk or dark chocolate, however it will lose much of its visual appeal.

Melting Chocolate
For a small project like this either melting method may be used.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also 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 (small amounts will require less - start with 15 seconds).
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum pouring temperature is about 90 degrees F. Do not place the thermometer in the microwave!

De Molding Chocolate Boxes
Chocolate box bottoms require a slightly different de molding procedure as outlined below. Due to the shape of the mold it should be repositioned halfway through the time in your freezer. Note: the box lid and other parts will be ready to de mold long before the bottom.

  1. Allow the chocolate to harden fully before placing the mold in your freezer.
  2. Place mold in your freezer upside down for 5 minutes.
  3. Remove and place it right side up for 5 minutes.
  4. Examine the mold to make sure most of the chocolate has separated from the mold. Areas that have not separated will look like wet spots when viewed through the clear plastic mold. If not place it back in the freezer, dividing freezer time between right side up and upside down.
  5. Grasp the mold with your thumbs alongside the mold cavity and your fingers against the box bottom on the other side of the mold. Hint: If you have small hands this can be simplified by trimming the mold sheet to within 1/2 inch (12 mm.) of the mold cavity.
  6. Apply gentle pressure with your fingers.
  7. Shift your hand position and apply gentle pressure again.
  8. Repeat step 7 working your way around the mold until the chocolate comes out.

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.

Step By Step Instructions

 

Step 1

The mold is used without modification, however it needs to be propped across a bowl to hold it level.


Step 2

The stem area is filled with green chocolate.


Step 3

Fill the lid and box bottom cavities with orange chocolate. Allow to harden at room temperature.


Step 4

Place the mold in your freezer just until it is able to de mold easily. See the de molding instructions above.


Step 5

A 2 ounce deluxe squeeze bottle is equipped with a #66 leaf tube. In use this tube is held at an angle to the work with the V notches on the sides (sides containing the V notch are vertical if that makes it more clear). Practice on wax paper if you're unsure.


Step 6

Press the tube to the base of the stem. Squeeze out some chocolate while pulling the tube away. Repeat for each leaf.


Step 7

The finished pumpkin. These may be used for chocolate or dessert cups and are great for Thanksgiving.


Step 8

Just a bit more effort makes these into Jack-o-Lanterns. A 2 ounce squeeze bottle with the #1 round tube it comes with is used.


Step 9

Use the tube to draw on a Jack-o-Lantern face (hopefully a bit neater than mine came out). This looks good in milk, dark, or yellow chocolate.


Step 10

The finished Jack-o-Lantern.


Step 11

This mold includes many tiny shapes which can be used as a filler for the box, however these are difficult to pour and I don't normally use them. Should you decide to use these, a squeeze bottle is the best way to fill them neatly.


Step 12

A gusseted cello bag with Halloween twist tie is a great way to package these.



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 August 2006 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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