Introduction: Create Your Own Custom Prank Chocolates
If you are the pranking sort of person this is perfect for you. I originally did this with bullet shaped chocolates, but after showing friend they pointed out that there is a website that sells them and I didn't want to copy what is already done. So instead I did some geometric and letter shaped chocolates. This is also a great Fathers day game (or present) simply pass the plate around until someone gets a pranked chocolate, depending on how many you make it could be over in one pass or go on for a couple of days (if you just eat one a day). Ironically I ended up getting the hot sauce chocolate (it wasn't that bad the chocolate dulled down the heat) and the cricket.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Materials
Chocolate (chips or bars)
2 Pots one that fits inside the other or a fondue pot
spoon X 2
aluminum cans X as many different shaped chocolates as needed
thin plastic wrap (if using plaster of Paris)
ice cube tray if you don't want to use plaster of paris (but your stuck with rectangular chocolates)
Plaster of Paris (or other molding material, preferably food safe)
Thing to mix plaster of paris in (old milk jug)
Tin snips (or sturdy scissors)
Plasticine or wax
measuring cup (1/2 cup)
There are almost an endless variation of nasty (or nice) things that you can put into the chocolates so I just list what I used:
Crickets (bacon and cheese flavored)
Raisins (these are vary good in semi sweet milk chocolate)
Sugar (brown or white)
Step 2: Mold Making
Start by shaping the Plasticine or wax into a correct shape. I tried to make a square shaped one the would be able to disguise itself into a Purdys chocolate box, but it didn't work. Then I made a circular one, a D, and A shaped. Don't make any shapes that have hooks or wrapping features that will not allow them to come out of a mold. Next cut the tops off the pop cans, be careful the edge is vary sharp. Next mix the plaster of paris mine used a two -1 ratio of plaster to water, however read the instructions on the back for proper mixing. I advise a dust mask as I'm sure that breathing in really fine dust is bad for you. Pour about half into one can and half into the other, next tap the cans (by picking them up about half a cm and dropping them) for a while to remove air bubbles from the plaster. Place the clay into the plaster so that the top is still showing and give it a final couple taps.
Wait 20-30 min, the more molds you make the faster you can make a whole bunch of chocolates.
next peel of the can, start by cutting a big slit with the tin snips and then unraveling the can after that (this is ware cutting yourself becomes an issue). I suggest leaving the bottom bit of the can on the molds as later when tapping the molds o make the chocolate settle it helps protect the underside from crumbling.
If your Plasticine (clay or wax) comes out of the mold easily then your done. If not (like me) then use a small knife to tapper the edges until the piece easily comes out of the mold.
Step 3: Melt Chocolate
Melt the chocolate in a double boiler type of system were one larger pot is on the element with about an inch of water in it. The pot with the chocolate in it fits inside the other pot but doesn't touch the water meaning the chocolate is evenly melted by the heat of the steam. It doesn't have to be air tight or anything as the chocolate melts easily and doesn't burn easily.
Step 4: Prepare Molds
As I said earlier if the Plasticine doesn't fall out of the mold chances are that the chocolate wont come out easily either. So with a small knife modify the parts of the mold that is causing difficulty or taper the outside edge of the entire mold (as I did with the cube shaped one). Next cut a piece of saran wrap the will fit over the mold ad put it on top. Poke it down a bit with your finger and if your lucky it will stick. Get out the nasty or nice ingredient that will be going into the particular chocolate and make sure that everything is near the stove (for connivance).
Step 5: Pouring the Chocolate and Adding the Surprise
Now I didn't really pour my chocolate instead I dropped a dollop ontop of the mold opening with a spoon and then tapped (small little drops) down the mold until the chocolate settled into the crevices of the mold. To add a secret ingredient fill the mold approximetly half full and then add a small amount of the secret ingredient before continuing to add chocolate to the mold. Then let the molds sit in the fridge for about 30 min before removing them from the molds and then repeating the pouring process again (and again,and again) depending on how many chocolates you want.
Step 6: Enjoy(?) Your Creation
Now depending on what chocolate you get you'll either have a nice treat or a hot surprise, but thats what makes it fun. There really isn't much to this step just choose a chocolate and take a bite. If you want you could make a fancy box and give it to your friend (I'd be suspicious if my friend gave me a whole bag of chocolate though) or father, but for me a plate was sufficient and everyone had a good time.
Participated in the