Chocolate Wedding Favors - GIVE THEM FOOD...and other ways to cope with life Blog at Allrecipes.com - 127967

GIVE THEM FOOD...and other ways to cope with life

CHOCOLATE WEDDING FAVORS 
 
Oct. 3, 2009 6:15 pm 
Updated: Oct. 9, 2009 8:41 am
Last week my niece was married and I supplied the wedding favors.  Making you own favors is easy and much more economical.  Here's what I did in case any of you are headed down the isle as bride or mother of the bride looking to cut the cost of the perfect wedding for which I'm anticipating having to take a mortgage out to pay for when my daughter gets married!

Stuff you'll need for 100 favors:

1 1/4 lbs of good quality milk chocolate (Merkens Light is good for melting)  $3.49/LB
1/14 lbs of good quality white chocolate (Merkens has good tasting white)     $3.49/LB
3-4 heart molds (15 hearts per sheet)..more molds, less time    ABOUT $2.00 EACH
200 candy cups (#3 brown)  ABOUT $2.00
100 novelty boxes (mini #1230 ,white, 2/1/2 x 1 1/4 x 1)  38CENTS EACH
narrow taffeta ribbon  from any craft store
patience. and time.....do not make these the night before the wedding.
a massage...you'll need one if your over 50!..tying all those little bows is hard on the arms!

all can be purchased on line at www.sugarcraft.com  or you can find a candy making store in your area.

TIPS;   be careful melting the chocolate not to burn it...esp. the white..I always buy extra
      -each mold takes about 10 minutes to set ..I put it in the freezer...the mold is ready when it turns cloudy.  wipe the mold with paper towel,  water and chocolate are enemies.
      - Put 2 candy cups  in each box with  1 white heart and 1 chocolate heart
       - tie box with a nice white taffeta ribbon
        -Office Max will print out tags for you for 8 cents a sheet...The right size is half of an address label...
I hand punched them and threaded them onto the ribbon before I tied it.
-if you want to get really fancy, hot glue a sprig of tiny flowers onto the box

One final note:  don't leave them on the kitchen table with the sun streaming in...even in winter...been there and done that!!

Thanks for dropping in.





 
Comments
Oct. 3, 2009 9:04 pm
Yum, they sound great and I'm sure they were beautiful!
 
Oct. 4, 2009 2:14 pm
Sounds like fun! I bet they were beautiful!
 
Oct. 4, 2009 5:28 pm
Even though im getting divorced.. i still loved my shower favors. My mom made choc peanut butter cups in the shapes of hearts.
 
Oct. 4, 2009 9:43 pm
Awesome idea! I often make my own sweet favors for birthday parties or holidays. I wish I was into baking sweets and more crafty when I was married. The chocolate and white hearts are a great idea and a favor that each person will love and appreciate to eat when they get home. :)
 
Oct. 4, 2009 9:44 pm
I assume you tempered the chocolate, right? Did you temper the chocolate by hand or did you use a chocovision machine?
 
cocojo 
Oct. 5, 2009 4:15 pm
Chocolate peanut butter cups would be great!.........MySweet, I did not temper this chocolate because it was melting wafers..already tempered...much easier to work with and the Merken's is pretty decent. I use better chocolate when I make truffles and have just done the tempering by temp. and by hand although I secretly would love a tempering machine!
 
Oct. 5, 2009 5:48 pm
I would LOVE a tempering machine too! I look for them on eBay.
 
sueb 
Oct. 6, 2009 2:11 am
I had never heard of sugarcraft. I'm glad you included it here. It looks like a great site! I also like the way you described making the candy and putting it in boxes! Great idea!
 
joanne 
Oct. 6, 2009 7:55 am
I to have done homemade chocolates for a wedding favor the only thing different is I purchased chocolate molds in the shape of a heart tinkit box instead of chocolate we used plaster for the box and the homemade chocolate inside alot more work involved (sanding,painting)but difintly worth the presentation and very unique
 
Oct. 6, 2009 8:13 am
what does tempered the chocolate means?
 
jojo0676 
Oct. 6, 2009 8:19 am
Just reading your "About Me" info. I also make fresh cinnamon buns for Christmas morning. It is a great tradition. Wonderful to smell them cooking and the coffee brewing while opening gifts!
 
diane 
Oct. 6, 2009 8:34 am
Can you tell me what size the heart candies are? I could not find the 15 cavity mold? thank you...
 
Carol 
Oct. 6, 2009 11:51 am
Hi Diane, the heart mold is found in sugarcraft.com item #90-1005. If i remember correctly you can get about 150 chocolate hearts from 1 lb of mercken's chocolate. It is best to use a squeeze bottle (like for ketchup) to put the chocolate in the molds. Keep the chocolate warm by placing the squeeze bottle in a pan of warm water on the stove. Make sure you wipe the bottom before putting the chocolate in the molds, cause like cocojo said, chocolate and water is a "no-no". Have fun with your project!!
 
kellycarper 
Oct. 6, 2009 1:47 pm
what brand of chocolate would you recommend chopped in cookies?
 
Oct. 6, 2009 2:46 pm
great article thanks!
 
cocojo 
Oct. 6, 2009 4:20 pm
Thanks for all your great comments and questions! Those plaster hears sound really interesting! ...tempering is a method of stabilizing the crystals that form when you heat chocolate to give the rehardened chocolate a shiny appearance and a "snap" texture.........http://www.cookingforengineers.com/article/155/Tempering-Chocolate is a good article on what tempering is..if you are using melting discs you don't have to temper it, if using good quality high percent cocoa and want a shiny coating on your chocolates, you have to temper it..................Thanks Carol..mold # is correct..I usually buy 2lb per 100 just because chocolate can be tempermental!....as for type of chocolate for chopping in cookies, I use good old nestles pure chocolate chunks for everyday cookies..if I want to impress for a fancier cookie I use Scharffen Berger or Jameison and usually bittersweet.
 
cocojo 
Oct. 6, 2009 4:23 pm
just to clarify on chocolate mold...you can get 100 out of 1 lb, I'm just paranoid!...especially when using white chocolate
 
Oct. 6, 2009 6:02 pm
wow, that's so cool! i'd love to see a photo!
 
jett 
Oct. 6, 2009 6:03 pm
Hi... do you have a good recipe for the cinnamon buns from scratch. I'd love to start a new tradition. :-)
 
pc 
Oct. 6, 2009 8:11 pm
thanks for being such a font of knowledge! learned recently how different a cake with valrhona cocoa powder was from one with generic powder. YUM! Already planning for holiday treats. Any suggestions for wonderful truffles (have one recipe with choc. ganache....haven't tried yet.) thanks again!
 
Oct. 7, 2009 4:57 am
I'd love to see a photo too!
 
chocoholic 
Oct. 7, 2009 6:39 am
Those sound fabulous. You are so talented and kind to do that for your neice.
 
cocojo 
Oct. 7, 2009 1:08 pm
Hi Everyone! If I was computer savy enough, I could figure out how to take a picture and post it...i'll figure it out soon......Jett, if you scroll down through my blog you'll find a blog entry on"LITTLE BOYS AND CINNAMON BUNS" my recipe is there..or check Sept archives if you can't see it....
 
cocojo 
Oct. 7, 2009 2:04 pm
PC..see my new blog entry for today for easy chocolate truffles.
 
Oct. 7, 2009 4:12 pm
I just got married back in June and we did edible favors as well! We did white chocolate dipped pretzel rods that we drizzled with our wedding colors and molded heart shaped peanut butter cups! My bridesmaids and I did them the week of the wedding and I kept them wrapped and stored in my basement until the night before. They were a HUGE hit with our guests and budget friendly!!
 
Oct. 7, 2009 9:30 pm
Looks like a great idea for wedding favors. Maybe I could look into a rose shaped mold instead of hearts. I'd definitely use Callebaut chocolate though. I have a decent supply source, and a candy thermometer. :D Been a while since I worked with chocolate. It'd be nice getting into it again.
 
Oct. 8, 2009 7:48 am
Wow! Thanks so much for sharing your wonderfully creative ideas!! Can't wait to try them!
 
Aunt Jello 
Oct. 8, 2009 8:53 am
The best way to keep the chocolate warm and not have to worry about the water is to wrap in a towel and then wrap in a heating pad set on low.
 
missyinok 
Oct. 8, 2009 1:59 pm
does tempering the chocolate keep it from getting the spots on the choclate.
 
Oct. 8, 2009 4:08 pm
Argh, I wish I had seen this a few weeks ago. I just got married on Sept 27. I attempted to make chocolate pumpkin truffles for the first time and slaughtered them! :(
 
Oct. 8, 2009 4:25 pm
Try www.getsuckered.com for candy making supplies...over 8000 items, including cake decorating supplies!
 
cocojo 
Oct. 9, 2009 8:41 am
Congratulations to Sommer and Ange!...Callabaut is great chocolate..have heard of the heating pad but haven;t tried it..sounds good!...Tempering makes the chocolate shiny. If your already made chocolate candy has spots thats just due to temperature changes, the chocolate is still good to eat...if it's the chocoalte itself that has spots, you can retemper it before using it again and it will be fine.....Hardrock..thanks for the website..always good to have sources!
 
 
 
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cocojo

Member Since
May 2009

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Cooking Interests
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About Me
Loving life at 50ish. Kids are gone and I'm focusing on my career! I enjoyed running a chocolate truffle business for 3 years and now teach adults and children about chocolate. I also teach hands on cooking classes at a local cooking school and am writing my first cookbook! Please visit me at my blog www.allrecipes.com/cook/givethemfood
My favorite things to cook
I love to cook almost anything but particularly enjoy Italian. I have been studying Vegetarian and Vegan cooking for the last few years and love to make healthy meals.
My favorite family cooking traditions
from scratch cinnamon buns on Christmas morning...they take forever but Oh! so worth it!
My cooking triumphs
landing my dream job as a teaching chef.
My cooking tragedies
when I was teaching myself to cook way back in college, I made these wonderful oatmeal raisin cookies for my roomies....only problem was I forgot the flour! The cookies became one big mass that overflowed the cookie sheet and made a huge mess in the oven!
 
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