Spring / Summer
Chocolate House Project Part 2

11. Apply some melted chocolate to the edge of one gable end.	12. Position a side in place. Allow to cool.
13. Repeat for the second side.	14. Apply chocolate and position the second gable end. If necessary, it may be held in place with a tray positioned against it until the chocolate hardens.
15. A paintbrush may be used to add some additional melted chocolate on the inside corners for reinforcement.	16. The width of my base was determined by positioning 2 picket fence pieces with a gap between them for a walkway. The size was marked with the edge of a chocolate wafer as shown.
17. Use a scissors or razor knife to cut the base to size.	18. Position the house and mark the corners with the edge of a chocolate wafer.
19. We will be attaching the house by pressing it into the icing. Knowing the position will conserve icing because we do not need to ice the center portion of the house.	20. I decided to embellish the rather plain shrubs to look like Azaleas in bloom. Several extra shrubs were poured in milk chocolate to see if this would vary the look a bit. Place the shrubs in a shallow tray.

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 - June 2006. 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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