Chocolate Boxes and Bowls
Idea gallery #1018
Ingredients and Supplies
- candy mold
- squeeze bottle or spoon
BOX OR BOWL
Melt candy coating or melt and temper chocolate. Spoon or squeeze chocolate into mold, filling half full. Rotate the mold until sides are well coated. Allow to set for a couple minutes and rotate again. Repeat 3 or 4 more times, adding more chocolate if necessary, until the box is approximately 1/4” thick on the sides. Place in freezer for a few minutes. When mold is cloudy and the candy feels cold, gently remove the candy box from the mold.
LID FOR BOX
Melt candy coating or melt and temper chocolate. Spoon or squeese chocolate into mold, filling to 1/4” thickness. Place in freezer until set (usually 15-25 minutes). When mold is cloudy and the candy feels cold, remove from freezer. Note--If using a cake pan, fill bottom only 1/4” full.
BOW FOR BOX
The bow was made using chocolate transfer sheets.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.