Searching for that perfect, unique, one-of-a-kind gift?
Give yourself -- in chocolate!
Using body-safe silicone and chocolate, you can reproduce whatever strikes your fancy for your loved one to nibble on anytime. It's a work of art that's meant to be enjoyed!
The mold you make with this method can be used to cast any variety of materials.
This would also be a great way to commemorate an expecting mother's pregnant belly!
*** WARNING: This Instructable may contain material considered offensive or objectionable to some readers. Viewer discretion is advised. ***
Step 1: Materials
- Two trustworthy assistants - one to smear and one to photograph. You may decide you only want the one.
- 2 qt. Dermasil - SR1100 Silicone RTV material that can be brushed directly onto the skin
I promise to report if I poison anyone with the chocolate from this mold.
- Petroleum jelly
- Plaster bandages
- Chip brushes
- Disposable mixing cups in two different sizes
- Chocolate - best to use baking chocolate, rather than chocolate chips. After some testing, I discovered the taste and texture of remelt baker's chocolate to be FAR superior to that of chips.
- Double boiler or two pans
Step 2: Prepare Silicone
Since it has about a 15 minute pot life, it's best to prepare smaller sized-batches to be used as you need them, if you are casting a large area.
Use small cups to measure out even amounts of each of the parts.
Line these up near larger mixing cups with stirrers and brushes nearby.
Step 3: Prepare skin
This will allow the silicone to pull away easily from the skin once set.
Make sure to pay SPECIAL attention to any areas with hair. Even tiny, almost invisible hairs. You will be surprised how many of these you have.
Step 4: Mix Silicone
Stir with mixing stick until the substance is an even color - no streaks!
Step 5: Smear on the silicone
We found that we had less trouble with air bubbles by using our hands for the first layer.
Also, it was best to go over each area just once, as trying to go back over it to add more or even it out ended up actually removing some of the silicone. Very frustrating, and added weird flaws in the final cast.
Once this layer is set - about 15 minutes- it will be dry to the touch.
Mix up your next batch of silicone and spread on top of the first.
Silicone will stick to silicone, so you don't have to worry about that.
This is the time to pay special attention to the areas that might need more reinforcing - edges and undercuts. It's easier and less messy to employ chip brushes for these layers.
Repeat until you feel you have a good, sturdy mold. Or until you're out of silicone.
Step 6: Apply plaster bandages
Fill one of the larger (unused) mixing cups with water.
Dip strips of bandage into cup and squeeze out excess water.
Open up strip and apply on top of silicone.
Do this until the surface is covered and let dry.
Repeat repeat repeat.
My plaster shell wasn't nearly sturdy enough, and great mess ensued when it came time to pour the chocolate.
Step 7: Remove the mold
In most of my testing, I discovered this silicone creates a tight vacuum-like seal to the skin.
Release the seal around the edges first, and take it slow.
The plaster shell can be removed first if the two don't want to come off together. If you do this, take care to shift the silicone mold around in the plaster shell when realigning to get the right fit.
The silicone needs to cure 16 hours before you can pour anything into it. Wash it with soap and water and let it sit.
Step 8: Day 2 - Melt chocolate
I opted for bittersweet chocolate and used about 4lbs of it. I wish I'd used at 5. Don't skimp, or your cast may break apart later.
I did my best to temper the chocolate and mind it's temperature. Though the end result didn't show sugar blooms, it still had a weird surface texture. I'm not sure if I did something wrong in the melting/pouring process, or if I can blame the silicone for this.
I will choose to do latter.
TO TEMPER YOUR CHOCOLATE:
You will need two pots or a double boiler, a candy thermometer, a rubber spatula, and chocolate chopped into small pieces. Be careful not to get any steam or water in your chocolate, or it will all be ruined!
Melt 2/3 of the chocolate in the double boiler over hot, but not simmering, water that is not touching the bottom of the container holding the chocolate. Don't let the water get too hot; chocolate reacts horribly when it's too hot.
Melt the chocolate until it reaches a temperature of approximately 113oF/45oC. Remove the chocolate from the heat.
Beat in the remaining 1/3 of chopped chocolate, letting the mixture cool to approximately: 88oF/31oC for semisweet chocolate, 84oF/29oC for milk chocolate, and 82oF/28oC for white chocolate.
The chocolate should be smooth and glossy. Hold it at that temperature by moving the container on and off the hot water while you dip or mold your chocolate.
Step 9: Pour chocolate into mold
I'm not sure this was the best method. The reheating of the previous layers by the addition of new chocolate may be what caused the weird texture in my final product.
I plan to do more testing and will definitely post my results. I'll need to get some bigger pots.
Using a chip brush left brush strokes and fibers in the chocolate. Pouring and turning the mold to make sure everything was covered was a better method.
After building up a few layers, I did use a brush to add more chocolate to the edges and weaker points.
Step 10: Demold
Remove the plaster shell and set aside
Slowly peel back the silicone to reveal your masterpiece!
I tried a bunch of different stuff to smooth out the surface, but I really wish I'd just left it alone.
In the end, it wasn't sturdy enough to stand up to all my manhandling and started to fall apart. Perhaps I shouldn't have filled in those undercuts quite so much. . .
Also next time I'll use confectioner's coating instead of real chocolate. I'm ordering some now!
Hope this was a fun Instructable!