Chocolate Pour Boxes Trial

These little boxes are made from chocolate, and I’m guessing they are called pour boxes because you pour the chocolate into a mould? Anyway… they are ideal for holding a small amount of other chocolates and then the box can be eaten too.

3d Rose Pour Box

3d Rose on Double Heart Pour Box

It’s Mother’s Day in a couple of weeks, so I’ve started making some pour boxes for gifts. I’m experimenting with a couple of new moulds and piping a design onto the lid (or hidden on the base as a cute surprise) by using a printed design stuck to the outside of the mould and tracing over it with different coloured chocolate. This technique works well if you allow the piped coloured layer to set, then spoon or pipe small amount of dark chocolate over the design, tap out the bubbles without rolling the liquid chocolate from side to side, then fill, tap again and refrigerate immediately. If you roll the liquid chocolate around too much, it will have melted your piped design and will start to take it side to side, blurring the lines.

Melted Piped Rose

Melted Piped Rose. This is the same rose design, but the bottom picture was quickly filled and refrigerated without much movement while the second top was moved around a little during filling. You’ll notice the entire design has moved upwards with the tide of chocolate, smudging it along the way. I am going to hide this with a giant 3d rose!!

I started by printing out some designs from various royalty free clip art sites such as this rose below. It has simple enough outlines to be piped in chocolate, but enough petals to allow for some coloured detail. I stuck, using some tape, a print out of this rose behind my chocolate mould lid, ready to be piped. Remember your design will be in reverse on the final product, which doesn’t matter for a flower, but does for letters!

Rose Clip Art

Rose Clip Art

On one lid I piped a white outline to make a more stylized rose, on the other a pale pink. For those who have taken illustration classes, you may remember being told that roses have no edges – don’t draw lines, just blend highlights and shadows. Well that’s all well and good unless you are working with chocolate! I need edges to hold the chocolate in!!

I used 2 shades of green for the leaf and 3 shades of pink (errrr, left over tinted flesh tone from a prior project) plus white for the roses. Using 2 shades of green is an easy but effective way to create more depth to your design. I just melt a small amount of white in a flat bottomed bowl, divide white in half, add some green to half of it, divide in half again and add more green to half. This gives you 2 shades of green and white to soften when needed. You can do amazing things with a bowl of single coloured chocolate, a paint brush and a skewer. :)

White Outline Rose on Dark Chocolate Lid

White Outline Rose on Dark Chocolate Lid with pink edible lustre dust. The blemishes under the rose are due to impatience – pushing the chocolate from the mould before it had contracted on its own, pulling its chocolate buddies with it. Instead, I tore them from each other leaving chocolate in the mould and a blemish on the surface of my lid. If these were for sale, I would stick some mini chocolate roses or butterflies over these before packaging and put them in the seconds box!


Rose Pour Box - common blemishes or flaws

Rose Pour Box – common blemishes or flaws. I often start with a few testers before the seasonal chocolate making (eg Mothers Day, Valentines, Easter, Xmas etc). This time I wanted to test a rose mould which I knew in the past had been a pain to demould when my chocolate wasn’t properly tempered. I decided to cheat for my test and use some left over flesh toned compound white chocolate from cupcake toppers a few days ago. Most cooking sites only show you the final perfect product, but this is more like the reality of any test!

A couple of my designs didn’t work because I played around with my chocolate too much when adding the pour box. Consider this when you are doing designs directly onto the box. Any movement you do on top of the design will move the design. You can try to avoid this by adding a thin layer of dark chocolate, tapping out the bubbles, then putting in the fridge for 5 minutes so you have a wall between the new warm chocolate and your design. I did a similar process with the pink metallic heart lid above.

Melted Butterfly

Melted Butterfly. Another experiment, this butterfly looked beautiful when piped onto the bottom of the box! But as soon as I added the volume of warm chocolate required to make a pour box, it just melted the whole thing away. I tried to fix it by not moving it around anymore, and ended up with an ugly messy box inside. So experiment of putting a surprise design on the bottom of the box didn’t really work. :) I will try something a little more abstract next time!


So that has been my first Mothers Day pour box tests and I hope you get some inspiration to try your own and share them with us on CuisineAustralia’s Facebook. Stay tuned for some of our official Mothers Day pour box designs available for purchase.

Author: admin

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