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Halloween Marshmallow Filled Brain
Chocolate Project

By Bob Sherman

Another Halloween treat that looks grotesque, yet tastes great and will be a hit with the kids. Serve individually or even better, make a platter full. They also look great as a centerpiece, and can be bordered with Oozing Eyeballs for a more dramatic presentation. Although these could be made solid, a soft marshmallow filling that oozes when you bite into it adds to the effect.

For those who prefer to learn from a video, this project is featured on our Halloween Treats DVD.

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. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Painting Chocolate
Many chocolate coatings will not flow smoothly when painting if used at full strength. For most colors you will need to melt some paramount crystals with the wafers to make them flow better.

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.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds (small amounts such as the peach used here will require less - start with 10 seconds).
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. 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.

Brain Mold
Chocolate Coating - Peach and Milk chocolate were used here
Paramount Crystals - Makes the peach chocolate flow smoother for painting, not normally needed for milk chocolate
Pastry Brush - I used two here, but if you only have one, simply wipe it off between colors
Cremeco Filling - Optional - Alternative to making your own
Double Boiler
Thermometer
Food Color Gels - Peach and red were used here
Halloween Treats DVD - Optional - Video companion to this project and more

Marshmallow Filling Recipe

The following recipe is an alternative to using a Cremeco or other purchased filling. This makes enough to fill about six of these, so adjust the quantities to make more or less.

6 Tablespoons of margarine
1 cup of confectioner's sugar (icing sugar)
1 cup marshmallow cream
Food Color - optional

Step By Step Instructions

Step 1
The chocolate mold is used without modification. For this project we only use the top half (the larger mold cavity).

Step 2
Melt some peach chocolate. use a pastry brush to coat the inside of the mold.

Note: For best results this should not be an even coat - allow buildup in the recesses. This will allow some of the underlying color to show through.

Step 3
Allow it to harden before continuing.

Step 4
Brush a layer of milk chocolate into the mold.

Step 5
Allow the chocolate to harden.

Step 6
This shows the effect attained by allowing thin areas in the first color.

Continued On Page 2

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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 - August 2008. 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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