Zanzibar Home Page Day of the Dead Pages
Making Chocolate Skulls
USING THE CHOCOLATE MOLDS
Sugar Skulls are a traditional folk art from Central and Southern Mexico used to
celebrate Day of the Dead. Mounds of colorful sugar skulls are sold by vendors
in the village open air markets during the week preceding Day of the Dead.
Increasing numbers of non-traditional colorful candies such as decorated
chocolate skulls and other Halloween candies are now competing with the
traditional sugar skulls, which are becoming harder and harder to find in
Our line of chocolate molds can be made with tempered chocolate, candy coating wafers, melted chocolate chips or hard candy sugar recipes, gummy candy recipes, our traditional granulated sugar skull recipe or even icecubes!
Many of our mold designs were inspired by the famous Mexican woodcut artist, Jose Guadalupe Posada (1852 -1913). We hope you enjoy making these sugar skulls for your family, friends, Day-of-the-Dead parties, wedding showers & receptions.
|Bride & Grooms ("novios" in Spanish) are a popular theme for Day-of-the-Dead, as marriage is a big part of the circle of life. Our Novio designs make great chocolate wedding favors. The Lollipops can be made with 2 colors of chocolate candy coating, covered with a cello bag, and tied up with festive ribbons. Novio Bars can be wrapped in bright colors of tin foil and sealed with a custom sticker naming the Bride & Groom and wedding date.|
candies is a bit more complicated than making the traditional sugar skulls -
because if done properly, you must temper the chocolate - a difficult and time
consuming task. We won't give you the instructions here - but simply
google "Tempering Chocolate" and you'll find plenty of recipes.
Tempered Chocolate - is too complicated to explain here! If you're interested in professional chocolate making and using the necessary equipment, please check the internet or buy a chocolate candy recipe book. Add cinnamon, coffee, vanilla, pecans or chili for that special Oaxacan flavor!
Candy Coating Wafers - are an easy to use, microwavable, meltable chocolate that is available at your hobby or cake decorating shop. (Cello bags & sticks too) It uses paraffin to harden the white or dark chocolate discs. Some taste better than others. Do not cut your mold apart. Melt 1-1/4 cups of wafers in a Pyrex bowl in the microwave, stir, and fill the candy mold skull indentations, neatly with a spoon. Knock filled mold on counter to settle chocolate and let air bubbles escape. Place in freezer for 30 minutes, then pop out like ice cubes.
CHOCOLATE CHIPS - Do
not cut mold apart. Melt 1-1/4 cups non-tempered chocolate bars or chips (we
prefer a yellow bag) in the microwave for 1 minute, then stir with a chopstick
or wooden spoon. Heat another 10 seconds if necessary to melt thoroughly. Spoon
into skull indentations, neatly. Drop and knock mold on counter top to remove
air bubbles. Place in freezer for 30 minutes, then pop out like ice cubes.
Non-tempered chocolate skulls are messy, melt easily & develops "bloom" as the
cocoa butter surfaces. Very important to refrigerate this kind of chocolate in
plastic covered boxes, layered with plastic wrap to reduce exposure to humidity.
Serve within 24 hours, directly from refrigerator! Chocolate skull novios look
great wrapped in large 6"x6"colored tin foil squares!
SUGAR SKULL RECIPE: (inedible folk art decorations only)
Just in case someone wants to make the Novios with the sugar skull mix, here's the recipe, but they are much better made in chocolate as the fine detail is hard to decorate. Step-by-Step Instructions and conversion tables are given in our Sugar Skull Making Instruction page.