Finally, a gingerbread house you'll actually want to eat. From the shutters to the shingles, this chocolate-covered house was designed with flavor in mind. Learn how to make it with this step-by-step guide from Food Network Kitchen.

Photography by Armando Moutela

Make templates for the walls and roof out of stiff paper — a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of the house (with a peaked roof), cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.

Working with one piece of dough at a time, roll each out on a lightly floured surface to a rectangle about 1/8-inch thick. (Keep the other pieces refrigerated.) Transfer to parchment-lined baking sheets. Using the templates, cut the dough with a pizza wheel so you have 2 side panels, 2 roof panels and 2 front/back panels. (You can reroll the scraps to make cookies.) Chill the dough on the baking sheets for 15 minutes.

Using the piping bag fitted with the large tip, pipe a 6-inch line of icing on the foil-wrapped base (this will be for the front of the house). Holding the front panel of the house by the edges, press the bottom of the panel into the icing. Pipe a line of icing along the inside of the panel at the base to reinforce it. Gently position a can in front of the panel to prop it up.

To add a side panel, pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of one of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the panel on the base to reinforce it. Prop up the side with a can.