Swan Dessert Cup
Chocolate Making Project

By Bob Sherman

This article shows the procedure for making this swan dessert cup using a solid chocolate neck. It may also be made with a hollow neck, however I feel thin objects like this are best made solid.

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. Although illustrated with milk chocolate which photographs better, white chocolate also looks very good on these.

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.

Step By Step Instructions

 

Step 1

No modifications to the mold are needed, however the neck side will need to be propped up on a suitably sized object.


Step 2

Fill one half of the neck with chocolate to just below the top.


Step 3

Place in a freezer until it de molds easily. Allow it to return to room temperature before continuing.


Step 4

Fill the other half of the neck to the top.


Step 5

Place hardened neck half from step 3 atop the chocolate poured in step 4 and press gently to adhere them together.


Step 6

Fill the cup portion of the mold. The depth of this mold greatly increases the chances of trapped air. This can be reduced by pouring the chocolate into one corner and allowing it it to flow across, however several hard raps against the counter should also be done. It is very important that these be as level as possible for best appearance so I allow the surface to harden before moving the mold to the freezer.


Step 7

Once the chocolate has hardened and the mold is very cold, de mold the pieces.


Step 8

Melt some chocolate and apply some to the area to be joined at the bottom of the neck.


Step 9

Position the neck. If necessary hold in place for a few moments while the chocolate hardens.



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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 - 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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