Halloween Marshmallow Filled Brain
Chocolate Project - Page 2

By Bob Sherman

Page two of a two part project article. To view this project from the beginning click here.

Step By Step Instructions Continued From Page 1

Step 7
Repeat steps 4 and 5 until the shell thickness is between 1/8 and 3/16 inch thick (3 - 5 mm.).

Step 8
Allow the chocolate to harden fully.

Step 9
Put the confectioner's sugar and margarine in a bowl. Use a fork to mash them together until it forms a continuous smooth mixture.

Step 10
Stir in the marshmallow cream. For added effect, I first colored this peach. A few drops of red color were then added but mixed lightly to create red streaks.

Step 11
Spoon the filling into the chocolate shell and level it off. You should leave approximately 3/16 of an inch for the fill chocolate.

Tip: Coat your spoon with spray shortening or wipe with oil first. This will help reduce the marshmallow sticking to the spoon.

Step 12
Fill with chocolate and rap the mold against the counter to level it. Allow it to harden, then freeze just long enough to demold easily.

Step 13
The finished chocolate brain.

Return To Page 1

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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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Home > Chocolate Making Supplies > Chocolate Making Projects > Halloween Chocolate Projects > Marshmallow Filled Brain Chocolate Making Project - Page 2

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