In honor of President's Day 2011, I thought I would share the step-by-step for creating giant chocolate coins!
We currently have 3 sets of giant coins for the wheat penny, mercury dime and quarter. The molds may be purchased as a set of front and back or each side individually.
The coins are about 3 inches in diameter and about 1/4 inch think for the whole coin about 1/8 for each individual side.
For these coin, I used melted chocolate colored grey for the dimes and quarter; tan for the penny.
Placing the molds on a even surface, carefully dip a teaspoon of chocolate in to the mold. Be sure to push the chocoalte into the side indentions to prevent air bubbles from forming. The molds hold about 1.5 teaspoons of chocolate. Gently tap the mold on the surface to remove any additional air bubbles. Let stand to dry or put in the freezer for a few minutes to harden.
Once the chocolate has hardend, peel the side of the mold and gently push your thumb under the mold. Turn the mold over and continue to peel away the mold. Clean the edges if needed with a sharp paring knife.
To make a two-sided coin, make the front and set aside. Follow the directions for making the coin, let set for just a minute or two, then gently place the previously completed side on top of the just poured chocolate. Press down slightly.
Let the two-sided coin set-up or place in the freezer until set. Follow the same procedure for removing the coin. If there is any flashing or rough edges, smooth with paring knife.
I used old gold and nu silver to dust the penny and dime/quarter. I like to use a sponge brush versue a paint brush for projects like this, the sponge tends to not waste as much dust as the brushes. Dusting is pretty simple, just a coat on each side - Just be sure to really rub the dust into the chocolate.
Here's a final picture of the several coins that I made while trying out these molds. Hope you enjoyed the information and the pictures --
Happy President's Day!