Making Chocolate Baskets
Using The Brush Technique

By Bob Sherman

Chocolate baskets can be fun to make and add a delightful (and edible) touch to anything you may want to put in a basket. These are well suited for gift giving, centerpieces, and Easter baskets.

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 coating wafers designed for 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, but I find the double boiler works best for this.

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 usage temperature is about 90 degrees F. 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.

• Jumbo Basket Mold
• Chocolate Coating - Dark was used here.
• Pastry Brush
• Mold Clips
• Double Boiler
• Thermometer
• Craft Shears - Optional

Procedure

Step 1
The mold is supplied on two sheets that must be cut out before use. I have marked the cut out lines in black.

First trim away the excess sheet - the straight lines at upper left and upper right in photo. Round over sharp corners for safety.

Step 2
Next cut vertical lines every inch or so in the open top area shown here. This will make the next step much easier.

Step 3
Cut along the basket edge to open up the top.

Step 4
This mold half is ready, repeat for the second half.

Note: I have found that these shears designed for leather work very well when cutting out molds. It is very sharp and the blades are short making it easier to use.

Step 5
Align and clip the two mold halves together. I like to place a clip every inch or so.

Note: These molds are made by vacu forming heated plastic over a form. The deeper the mold, the thinner the plastic is stretched and the more flexible it becomes. Use care not to flex the mold when working with it or it will cause the chocolate to crack.

Step 6
Melt some chocolate and apply a nice even coat to the inside of the mold with your pastry brush then allow it to harden.

Repeat this process several times until it has a wall thickness of approximately 1/4 inch (7 or 8 mm.).

Step 7
Once it is thick enough and fully hardened proceed to the next step.

Step 8
Use a knife to scrape any chocolate that has dripped over the edge off. Simply follow the top edge of the mold with your knife. This will provide a nice clean edge.

Step 9
This close up shows the results of step 8.

Step 10
Place in your refrigerator just long enough to de mold easily. This typically takes approximately 30 minutes. If you have room in your freezer that will speed the process down to approximately 7 minutes.

The finished basket is ready to fill with cookies, chocolate covered pretzels, wrapped chocolates, or anything that seems suitable.

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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 - September 2009. 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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Home > Chocolate Making Supplies > Chocolate Making Instructions > Basic Open Top Chocolate Molding - Brush Technique

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