Leprechaun Cookie
Chocolate Making Project

By Bob Sherman

This simple Saint Patrick's Day chocolate project is fast, easy, and is suitable for chocolate makers of any experience level. The simplicity of this makes it a perfect beginner project.

Most 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 and tastes great.

Melting Chocolate
For a small project like this either melting method may be used.

Double Boiler / Fondue Pot.

1. Place chocolate in the pot.
2. Heat until creamy.
3. Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold.

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. Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold. Do not place the thermometer in the microwave!

1. A plain cookie embed mold is used for this project.	2. You will need a sandwich cookie for each one you make.
3. I find that the wafers sold specifically for this work best.	4. Stirring after 30 seconds in the microwave.
5. Check to make sure the temperature is not over 160 degrees F. Spoon chocolate into the mold until slightly less than half full.	6. Push a sandwich cookie down into the chocolate.
7. Fill the mold with more chocolate.	8. Place in a freezer for several minutes until they de mold easily. Note the crack on this one - it was left in the freezer too long.
9. Reheat some chocolate and apply some to the back of the leprechaun cookie face.	10. Place in position atop the chocolate and allow to cool.
Wrapping
For packaging place an insert into the a clear box, then place the chocolate piece. Put the lid in place and complete with a Bow Stretch Loop for a professional look.

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.

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You can help ensure the continued availabilty and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate molding practices as of the time of this writing - December 2005. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This articles 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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