I Love You Pour Box
Chocolate Making Project

By Bob Sherman

This chocolate project is great for Valentine's Day or Mother's Day gifts.

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 and tastes great. Although illustrated with milk chocolate, white chocolate also looks very good on these.

Melting Chocolate
For a small project like this either melting method may be used.

Double Boiler / Fondue Pot.

1. Place chocolate in the pot.
2. Heat until creamy.
3. Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold.

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. Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold. Do not place the thermometer in the microwave!

1. No modifications to the molds are needed.	2. I prefer to use chocolate wafers designed for molding use. If you will be painting the mold as shown - pink, white, and milk chocolate wafers will be needed.
3. Stir gently so as not to introduce air bubbles.	4. Pour the lids and tap the mold against the counter to dislodge any air bubbles. 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.
5.Pour the boxes. The depth of this mold greatly increases the chances of trapped air. This can be reduced by pouring the chocolate into one corner and allowed to flow, however several hard raps against the counter should also be done. On these I also allow the surface to harden before moving the mold to the freezer.	6. The lids de molded. Note the discolored area. I accidentally flexed this mold while checking if it was ready to demold which caused this. Avoid handling these as much as possible until de molded to prevent this.
7. The boxes removed from the mold. This are slightly more difficult than most molds because of the indented area. Make sure the entire mold is cold to the touch before de molding, then gently flex and press on the mold until they come out.	8. Melt some chocolate and apply a dab to the flower of your choice. An edible royal frosting half rose was used here.
9. Press the flower in place and allow to harden.	10. Small candy hearts were used as a filler for this project.
9. Our business card molds are a nice fit on this box.	10. The finished project.

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.

Support Free Projects
You can help ensure the continued availabilty 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 molding practices as of the time of this writing - December 2005. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This articles 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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