how2heroes » Chocolate Picture Frame

Print Recipe

Ingredients

good-quality chocolate: dark, milk & white, chopped

Special Equipment

double-boiler or microwave-safe bowl
chocolate candy thermometer
baking sheet
parchment paper
laminated paper
cloth or plastic gloves
piping bags

Tempering Chocolate - Double-Broiler Method

Bring saucepan filled with 1" of water to a simmer over low heat
Place heat-proof bowl or double-boiler insert over a saucepan of simmering water
Place ¾ of chocolate in bowl. Melt slowly, allowing temperature to reach 110º F
Remove from heat and add back the remaining ¼ of chocolate gradually, to drop temperature down to following ranges, and keep over very low heat at these temperatures (tempered chocolate will cool and harden quickly): dark chocolate: 88-90º F; milk chocol

Tempering Chocolate - Microwave Method

Place ¾ of chocolate in microwave-safe bowl. Microwave at 30-second intervals, stirring after each time. When chocolate starts to melt, check temperature with chocolate thermometer (or candy thermometer) to reach 110º F
Stir in a small amount of reserved chocolate, until temperature drops to following ranges, and keep at these temperatures until use (tempered chocolate will harden quickly). Microwave at 10-second intervals to bring back up to temperature. Add small amoun

How-to

Trace & Separate Chocolate Pieces

Spread tempered* Milk Chocolate over a parchment paper-lined baking sheet. (Set aside some of the Milk Chocolate for decorating). Be sure to get air bubbles out, smoothing the chocolate with a spatula and carefully lifting the pan and giving it a tap on the tabletop
Wait until just before the Milk Chocolate gets hard, yet still slightly soft, then it will be ready to trace the frame shape
Measure the size picture frame desired on a thick piece of paper, cut out the shape. Lay laminated paper over the frame
Gently lay frame over the milk chocolate. Do not press hard on the chocolate because it will leave fingerprints
With a paring knife, first trace the outer edge of the frame; next, trace the inner edge of the frame. Then gently insert the knife under a corner of the template; lift and gently pull off template
With the knife, outline triangles in the center "canvas" area of the frame to make it easier to pop out the chocolate
Once these steps are completed, let chocolate completely harden for about 5 minutes. The surrounding chocolate will actually start to separate from the frame which indicates it's hard enough to remove
Wearing gloves (to avoid fingerprints), gently remove chocolate triangles from within the frame and the chocolate from around the frame itself. (Melt extra pieces of chocolate to use or enjoy them as a reward for a job well done!)

Complete the steps above with Dark Chocolate (set aside some dark chocolate for decorating) except do not cut triangles in the center. This will be the surface or "canvas" that shows through the Milk Chocolate Frame on which to write a message
Also cut out a few triangular "stands" from the Dark Chocolate to support the frame

Assemble Frame

Melt reserved Dark Chocolate and put in a piping bag and outline the edges of the Dark Chocolate canvas
Place Milk Chocolate frame on top, and press gently

Decorate & Attach Stand

Melt chocolate as per tempering instructions and write a message on the inside "canvas" portion of the frame
Make decorations and let harden, about 3-5 minutes, before adding to frame
Attach decorations to the frame on a flat surface, using melted chocolate as "glue"
Let dry 3-5 minutes before attaching stand onto the back of the frame
Attach stand to the frame with melted chocolate piped onto the individual stand pieces
Press gently into the stand and pipe extra chocolate on the outside edges of the stand pieces
Let stand, untouched for 10 minutes before moving

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Emily Jones

Emily Jones thinks of herself as an artist who uses chocolate as her medium, not as a chocolatier. Emily received a BFA in Illustration from Montserrat College of Art in Beverly, MA, before returning to her hometown of Burlington, Vermont. Lake Champlain Chocolates offered her a position in their retail store, but quickly capitalized on her knowledge of art. Determined to make her a chocolate sculptor, Lake Champlain Chocolates sent her to chocolate academies and pastry schools to teach her a "sweet" skill to add to her arsenal.

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