Chocolate Sleigh, Reindeer & Tree

By Alan Tetreault

This Sleigh and Reindeer chocolate scene was made using the following products.

Reindeer Candy Mold, Sleigh Candy Mold, Snowman Mold, Tree Mold, Gifts Mold, Small Tree Mold, Royal Icing Mix, Golden Crown Shimmer Dust, Red, White and Green Candy Writers, Green Mercken's Chocolate, Mercken's Cocoa Lite and Mercken's Cocoa Dark, Cotton Gloves, Snow White Twinkle Dust.

Instructions for the large green Christmas tree can be found here-Go!

All these chocolate items were made using Mercken's Compound coatings which do not require tempering.  They have a wonderful smooth, creamy chocolate flavor.

The sleigh was made by first melting some red and green candy writers in a cup of very warm water.  Deposit a little red chocolate into the five dots on the sleigh.  Add some melted green chocolate into the mold for the holly.  Using a small artist brush, spread the melted chocolate into the indentations in the mold.  Refrigerate the mold until the chocolate is set.  Do not freeze the mold at this time or the chocolate will crack.  When the red and green designs are firm, pour in melted Mercken's lite chocolate.  Tap the mold on the counter to remove air bubbles then place in your freezer until firm.  When solid, invert the mold on a piece of wax paper.

Click on any photo to enlarge image.

Using some melted chocolate, glue the body of the sleigh together.  You will need to hold each piece in place for 1-2 minutes until the chocolate is firm.  It helps to wear cotton gloves so that the chocolate does not melt on your hands and leave fingerprints.  Once the body is glued together, glue on the two side panels with melted chocolate.

Paint the trim on the sleigh with Golden Crown Shimmer dust and a little Everclear or any clear consumable alcohol.  I made a sack using red fondant and tied a gold ribbon around the neck.  The Santa was purchased and placed in the sleigh.

The Reindeer were made by first making two dots with a black candy writer for the eyes and filling in the mouth. Add a red nose then chill till firm.  Add two dots of white over the black eyes and use dark chocolate to fill in the forehead and ears.  Chill in the refrigerator until solid.  Pour in melted Mercken's Cocoa Lite chocolate and tap on counter to remove bubbles.  Freeze until firm and unmold.  Make one extra body piece so that the reindeer will be large enough to stand on their own.

Attach the rear legs to three body pieces with melted chocolate.  Add the front legs and stand the reindeer up to be sure it will stand straight.  Hold it together for 1-2 minutes until the chocolate is firm.  Add the neck piece and finally the head.  The hooves were painted with an artist brush and Golden Crown Shimmer Dust and alcohol.

The entire scene was place on a 12 inch gold cake drum that was covered with royal icing and sprinkled with either White Twinkle Dust or Snow Sparkle.  The large green tree was added in the back.  I molded small trees and snowmen to place into the royal icing.  Small gift shaped chocolates were made and placed under the tree.  Gold gift wrap cord was used for the reins on the reindeer.

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