Molded Chocolate Bunny
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
53
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
110 g
Cocoa Butter (optional)Directions:
1
If you are going to paint the bunny's face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected
2
Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold
3
(See tips, below
4
) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe
5
If you don't have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate
6
Place a wire rack on a baking sheet lined with parchment paper
7
Set aside
8
Place the tempered chocolate in a warmed bowl
9
Clip the two parts of the mold together
10
Then, holding the mold upside down, pour the tempered chocolate into the mold
11
When it is full, immediately empty it back into the same bowl
12
The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate
13
Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating
14
Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate) and place the mold, open end down, on the wire rack
15
Let stand for about 5 minutes, or until the chocolate has begun to set
16
Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean
17
As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks
18
(If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening
19
) Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate
20
Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form
21
If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days
22
If you are going to paint the bunny's face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected
23
Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold
24
(See tips, below
25
) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe
26
If you don't have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate
27
Place a wire rack on a baking sheet lined with parchment paper
28
Set aside
29
Place the tempered chocolate in a warmed bowl
30
Clip the two parts of the mold together
31
Then, holding the mold upside down, pour the tempered chocolate into the mold
32
When it is full, immediately empty it back into the same bowl
33
The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate
34
Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating
35
Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate) and place the mold, open end down, on the wire rack
36
Let stand for about 5 minutes, or until the chocolate has begun to set
37
Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean
38
As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks
39
(If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening
40
) Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate
41
Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form
42
If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days
43
Tips: Decorating with Chocolate: Painting: You can add flair to molded figures with just a few brushstrokes
44
In general, the area to be painted in a mold is small, so you don't need to mix a large amount of "paint
45
" I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints
46
The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable
47
It is a great place to store cocoa butter paint, too
48
(Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier
49
) For each color, place a few tablespoons of cocoa butter in a yogurt container
50
Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached
51
Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure)
52
Allow the paint to set for about 30 minutes before you proceed with the recipe
53
Molding Chocolate: You cannot mold tempered chocolate successfully in wood or other porous materials
54
Nor is glass a good choice
55
When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper
56
Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations
57
Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced
58
All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate
59
Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it
60
It will not help unmold the item; it will only make it greasy
61
Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold
62
Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny
63
However, the chocolate must be tempered—not simply melted—or it won't release
64
Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl
65
Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels
66
Using the ladle, carefully fill the mold with the liquid chocolate
67
Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl
68
If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail
69
The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate
70
Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper
71
Place the chocolate-coated mold, open side down, on the wire rack
72
Let stand for about 5 minutes, or until the chocolate begins to harden
73
Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate
74
This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks
75
If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time
76
Once you have invested in molds, they can be used over and over again
77
My best advice for extending the life of plastic or polycarbonate molds is to clean them with care
78
Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad)
79
Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers
80
Decorating with Chocolate: Painting: You can add flair to molded figures with just a few brushstrokes
81
In general, the area to be painted in a mold is small, so you don't need to mix a large amount of "paint
82
" I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints
83
The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable
84
It is a great place to store cocoa butter paint, too
85
(Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier
86
) For each color, place a few tablespoons of cocoa butter in a yogurt container
87
Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached
88
Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure)
89
Allow the paint to set for about 30 minutes before you proceed with the recipe
90
Molding Chocolate: You cannot mold tempered chocolate successfully in wood or other porous materials
91
Nor is glass a good choice
92
When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper
93
Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations
94
Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced
95
All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate
96
Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it
97
It will not help unmold the item; it will only make it greasy
98
Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold
99
Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny
100
However, the chocolate must be tempered—not simply melted—or it won't release
101
Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl
102
Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels
103
Using the ladle, carefully fill the mold with the liquid chocolate
104
Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl
105
If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail
106
The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate
107
Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper
108
Place the chocolate-coated mold, open side down, on the wire rack
109
Let stand for about 5 minutes, or until the chocolate begins to harden
110
Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate
111
This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks
112
If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time
113
Once you have invested in molds, they can be used over and over again
114
My best advice for extending the life of plastic or polycarbonate molds is to clean them with care
115
Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad)
116
Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers