Chocolate Gingerbread House
Project

By Bob Sherman

This project shows how to make a chocolate version of the traditional holiday gingerbread house. This is the third house project I have written, and although they take a lot of effort the results are always spectacular. These make great gifts or centerpieces for holiday dinners.

I must point out that it is senseless to try and duplicate mine exactly. You should just walk around a well stocked candy store and look at each candy type to see what use it might be in decorating your house.The more you let your imagination flow, the better your house will turn out. The larger your budget, the more candy options are open to you. Obviously, if you make these to sell you will want to stick with inexpensive candy.

Another option for decorating is to use a variety of Christmas molds to decorate these entirely with chocolate - trees, snowmen, Santa, and so forth.

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.

Melting Chocolate
Either melting method may be used.

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 pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. 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

1. The mold is used with no modifications, but I later found it was easier to use when cut in half.	2. The mold does not quite sit level so small trays were used to hold it level.
3. The snow was poured in super white chocolate. I was not sure at this stage if I would be using the snow, but made the pieces just in case.	4. The rest of the mold cavities were filled with milk chocolate.
5. Place in the freezer just long enough so they de mold easily. The actual time will vary but if allowed to solidify first it is about 5 minutes. If placed in the freezer while still soft it typically takes about 10 minutes. Repeat the previous steps to make a second set minus the chimney.	6. When handling chocolate, cotton gloves will help avoid fingerprints. This is especially important on pieces that need assembly such as this house.
7. Apply melted chocolate to one chimney half.	8. Press the two halves together and set aside.

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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 - November 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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