On Facebook I was recently tagged in a Chocolate Shoe post. The person who tagged me obviously knew me very well, as I just had to give them a go and make them. I managed to order the shoe mould from America and I waited patiently for 3 weeks for it to arrive.
I have now started to experiment making these, and this is how I have been making them so far. Once I have the technique cracked, ill invest in some better quality chocolate and see how that goes – I cant wait.
150g Good quality cooking chocolate.
These are very easy to make, however you must make sure that you freeze them for a good amount of time, otherwise they will crack when you try to release from the mould.
Melt your chosen chocolate. You can either do this as a bain-marie (putting the chocolate in a heatproof dish on top of some boiling water and stir until the chocolate has melted), or melt in the microwave on its lowest setting, remembering to stop and stir it every 20 seconds to make sure that the chocolate doesn’t burn.
Once your chocolate has melted, start by pouring it into the shoe mould and rotate the mould to make sure that it gets fully coated in the chocolate.
Pop into the freezer standing up for 10 minutes. Then take out and leave on the side for a further 10 minutes to bring to room temperature. This is so when you add another chocolate layer, the already frozen chocolate doesn’t instantly freeze the new chocolate layer. Re-heat your chocolate if you need to and repeat the process to add on another layer. Return to the freezer for a further 10 minutes and then repeat for a third time until you have three layers of chocolate in your mould. Try to concentrate the layers on the sides and the heel of the shoe, as these are the areas you need to build up in order for the shoe not to crack once you have released it from the mould. Upon returning to the freezer for the third time, leave the shoe in there for around 60 minutes (longer if you are able to). This will make sure that the chocolate has fully set.
Release the clips from the mould and being very gentle, release the chocolate shoe from the mould. Your shoe should look shiny and scrumptious. Using a sharp knife, tidy up the edges so you have nice and neat lines.
You can now decorate these however you wish. I have made a few different styles as shown below and have fun with your designs. I just love glitter, so I covered my milk chocolate shoe with lots of Gold glitter – sparkly.