Independence Day
Miniature Chocolate Bar Project

By Bob Sherman

This project shows how to make miniature chocolate bars for your July 4th get together. The chocolate making itself is very simple, and custom designed wrappers make these fast and easy to produce. These demonstration photos were made with Independence Day (U.S.) in mind, however the same technique may be used for other occasions by changing the foil color and wrapper.

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 wafers designed for home molding chocolate as they do not require tempering. 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.

• Mini Bar Chocolate Molds
• Red 3 x 3 Wrapping foil - Other colors are available here
• July 4th Wrapper Assortment - Wrappers for other occasions available here
• Chocolate Coating - Milk chocolate was used here.
• Double Boiler
• Thermometer
• Cotton Gloves - Use of cotton gloves when handling chocolates will reduce fingerprinting by isolating some of your body heat

Step By Step Instructions

Step 1
The chocolate mold is used without modification, just make sure it is clean and dry.

Step 2
Fill the mold cavities, then rap the mold against your counter several times to dislodge any trapped air and level the surface.

Step 3
Allow it to harden before continuing.

Step 4
Place in your freezer just long enough to de mold easily - approximately 7 minutes.

Step 5
Flex a piece of wrapping foil so one edge is raised (this will make it easier to get your fingers under it). Place it color side down on your work surface as shown.

Step 6
Position your chocolate front side down in the center of the foil. Fold the sides up and over as snugly as possible.

Continued On Page 2

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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 - June 2008. 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.

This article is provided free of charge for use. Products may be made and sold using this idea royalty free.

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Home > Chocolate Making Supplies > Chocolate Making Projects > Independence Day Chocolate Projects > July 4th Mini Chocolate Bar Project

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