Exactly How Do I Make My Chocolate Boxes?
Decorating By Lazy_Susan Updated 20 Feb 2006 , 4:15pm by cakeatty
Now that I have my Chocolate box molds, how do I make the chocolate boxes? I mean, I know that I pour the chocolate in to the molds and from what I learned in my other post I put them in the freezer just until they begin to frost. But I guess what I really need to know is do I just melt any ole chocolate? Just by itself? Or do I mix things in to it? Will butter mixed in make it shiny? Or will it never set up with other things mixed in? Any help that you can give on this subject would be GREATLY appreciated!!!
Thanks,
Lazy_Susan 
You don't need to temper it
What does this mean? "temper it"?
Well, I have never used molds for the boxes and I don't know what size you want but I make my from candy bars (your favorite chocolate) and 'glue' them together with candy melts.
Ok. Here we go! Your best bet for chocolate is the chocolate wafers, or coatings. Real Chocolate has to be tempered & it is a process that requires alot of work for a beginner. You can use the Wilton wafers sold at Walmart, Michael's or other such places. AC Moore has a wonderful brand, Make N Mold, that is about the same as Merckens. Merckens is very good. You do not neet to add anything to it. The method I use is this: I use an electric fry pan. Lowest setting. fill 3/4 or so w/water. Place a glass bowl in the water, careful not to get any water in it. Place the wafers in. Stir occasionally to mix. (you can place a bowl of wafers in the microwave at 20 second intervals to help it melt. But there is a danger of scorching the choc. if you are not careful) After it has melted, You are ready for putting the choc. into the mold. Depending on how deep the molds are, I sometimes leave them at room temp to start to mold, then I put in the freezer. If a mold is really deep, it may take loner to set up. The only method to find this out, is to just try it. If you mess it up, no problem just re melt! Good luck! Helen
when i made my chocolate boxes i used wiltons candy melts, next time i would used the higher quality melts, can't remember the name right now. at any rate, you could add a couple teaspoons of crisco to the melts, this would allow the chocolate to set up, just not as hard. you don't have to add it though, i think i would leave it out if you're making boxes. i made some mini-cakes with my molds that required a chocolate shell so i added the crisco so when the guest ate the cake, it would be easier to cut through the chocolate.
Good luck getting the boxes out. Mine always stick. Then, I get so mad, I smack them on the counter and they break. Sigh.
I've tried polishing the molds, refrigerating, freezing, letting sit at room temp - no luck.
But, I think it's just me. I use Wilton melts - that's all I can get in my local area, so that might be the problem.
Let us know how yours turn out.
Good luck getting the boxes out. Mine always stick. Then, I get so mad, I smack them on the counter and they break. Sigh.
I've tried polishing the molds, refrigerating, freezing, letting sit at room temp - no luck.
But, I think it's just me. I use Wilton melts - that's all I can get in my local area, so that might be the problem.
Let us know how yours turn out.
Now I'm too scared to try them!!! LOL 
*just kidding*
Susan
Lazy Susan! I just did a TON of these for a Valentine's Day dinner at a local hotel. Go to foodnetwork.com and do a search for chocolate boxes. There is a recipe in there from Wolfgang Puck that I used that works! Go to your local office supply store and buy some 3" or whatever size you want plastic pencil boxes. You coat the sides of the box with chocolate and then put them in the freezer (I used a little Crisco in my chocolate). When the plastic gets cold, the chocolate sort of comes away from the sides and they fall out pretty easy! Get ready to catch them!
Hope this helps! 
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