Witches' Cauldron
Chocolate Project Page 2

By Bob Sherman

These instructions are a continuation from the previous page. If you arrived here first, please click here to view the instructions from the beginning.

9. Spoon some chocolate into the cauldron bottom. I used milk chocolate here to illustrate it better, but use any type you prefer. A depth of 1/4 to 3/8 inch is good.	10. Position the ghost pretzel into the chocolate and allow to harden. It can be propped up so you don't have to hold it. Some folks will prefer to do this and all the following steps at once, but I find it easier when I don't have to worry about the pretzel moving out of place.
11. Fill the mold just over halfway with milk chocolate.	12. Use a toothpick to press several gummy worms into the chocolate.
13. Top off with some green chocolate.	14. The finished project.
15. Alternate - The cauldron looks good filled with candy corn.	16. Alternate - Gummy worms or any "spooky" candy of your choice look great in these as well. Since this article was written several months before Halloween, gummy worms were the most gruesome candy I could find. Once Halloween draws near, the selection will include eyeballs, bugs, etc...
17. These look great packaged in our gusseted cello bags.	18. The bag can be topped off with a Halloween twist tie.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate molding practices as of the time of this writing - August 2006. 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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