Non-Pareil Jack O' Lanterns
Chocolate Project

By Bob Sherman

This fun project shows how to use a cookie mold and non-pareils to make colorful chocolate Jack O' Lanterns for Halloween. This same process may be used to make plain pumpkins as well.

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.

Non-Pareil Hint
What makes these look so great are the non-pareils, but since they are round they will make a mess if not contained. Always work atop a cookie sheet with sides when working with these - not only will it keep them off your floor, but it will also allow you to recover and reuse any that do not stick to the chocolate.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for the milk chocolate. The small amounts of dark chocolate are more easily melted in a microwave.

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.
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
Place some waxed paper atop a cookie sheet. Melt some dark chocolate and place a large dollop on it. Tap the sheet on the counter to smooth out the chocolate to a thickness of approximately 1/4 inch.

Note: Steps 1 through 4 are needed only if making a Jack O' Lantern. If making a pumpkin skip to step 5.

Step 2
Press the mouth, nose and eye cookie cutter into the chocolate. Place the sheet in your freezer until hard.
Note: the cutter set comes with one cutter each of 2 different eyes so this will need to be repeated to make a second matching eye.

Step 3
Once the chocolate has hardened it is easily removed from the cutters.

Step 4
Optional - These could be used as is, but I prefer to cover them. Reheat some dark chocolate. Use a brush to paint the surface of the facial features and immediately sprinkle with black non-pareils. Allow to harden then pour off any loose non-pareils for use on the next one.

Step 5
Melt some milk chocolate, place a large dollop on waxed paper, and tap the sheet to bring it to 1/4 inch thick. Position the large pumpkin cookie cutter so only the stem area has chocolate as shown.

Step 6
This can now be sprinkled with green non-pareils. Place in freezer until hard.

Step 7
The cookie cutter is easily removed once the chocolate hardens. Allow all parts and the cookie cutter to return to room temperature before continuing.

Step 8
Place the large pumpkin cookie cutter atop the waxed paper. Position the stem piece.

Step 9
Melt some milk chocolate and fill the cookie cutter to a depth of approximately 1/4 inch. To avoid overfilling it is best to add a little at a time and tap gently each time.

Step 10
Immediately press the eyes, nose, and mouth in place.

Step 11
Liberally sprinkle with orange non-pareils. Allow to harden for several minutes in the freezer.

Step 12
The finished Jack O' Lantern. The excess non-pareils were poured off for use on the next one.

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 - September 2007. 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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