Box Of Chocolate Refill Recipes

MARBLED CHOCOLATE BOX DECORATED WITH CHOCOLATE RIBBON

Steps:

• For the Box: Start by drizzling both white and dark chocolate onto a sheet of acetate paper. Next, dip your clean, dry fingers in the bowl of dark chocolate and use them to spread the chocolate over the drizzles, creating a marbled effect. Dipping your fingers in chocolate coats them and makes it easier to create the marble pattern. You can use a plastic glove if you prefer. When the sheet is marbleized, add a ladleful of dark chocolate to the sheet and, using an offset spatula, spread it to create a 1/4-inch layer. Be sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate set slightly, 4 to 5 minutes, until firm but not hard. Using the tip of a sharp paring knife or X-Acto knife, cut 1 bottom piece and 2 side pieces. A box of any size can be made using this method, however, if you make a 5 1/2-by-8 1/2-inch base, cut 2 strips that are 1 1/2-by-8 1/2 inches long. Repeat the process a second time to create the top and 2 strips for the shorter sides that are 1 1/2-by-5-inches long. Remove the acetate from each piece of chocolate. The shiny side should face up or toward the outside. Place the base on the work surface in front of you. Use chocolate to "glue" the sides of the box in place. Allow the chocolate to set then fill the box with bon-bons. Set the top of the box in place. For the Chocolate Ribbon: Mix the cocoa butter and the powdered food coloring together to make chocolate paints. Place a sheet of acetate lengthwise on the work surface in front of you. Using a paintbrush, cover the surface with a thin layer of your choice of paints. When the paint has set, use an offset spatula to spread some white chocolate over the color to create a very thin layer, about 1/16-inch. Use the back of a paring knife to score the chocolate in lengthwise strips that are approximately 2-inches wide. Score across the middle of the sheet horizontally. When the chocolate begins to set, fold each short side of the sheet to the center so that the ends meet but do not overlap. Tape this closed and allow the chocolate to set completely. When set, untape and remove acetate. Break the strips along the scored lines. Assemble the ribbon using chocolate to "glue" the pieces in place on top of the box.;
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.

PINKIES CHOCOLATE LUNCH BOX TREATS

Steps:

• For the tinted coconut: Place the coconut in a mason jar or zip-top bag. Add 3 to 5 drops of food coloring, one drop at a time. Shake until it is completely covered and the desired color is evenly distributed.
• For the cupcakes: Position an oven rack in the lower third of the oven and preheat the oven to 350 degrees F. Line 18 cupcake cups with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking soda and sea salt. Let the mixer run on low for 2 to 3 minutes to incorporate air without sifting.
• Meanwhile, place the chocolate in a medium bowl, and pour the hot coffee and vanilla extract over the chocolate. Let the chocolate and coffee mixture stand for about 2 minutes to melt the chocolate, then stir until smooth. Set aside.
• In another medium bowl, whisk the oil and eggs together quickly so that they combine thoroughly. They will be thick and satiny, and light in color. Whisk in the sour cream but leave some visible streaks of white, being careful not to over mix. Pour in the melted chocolate mixture and mix until just combined. Add the chocolate and sour cream mixture to the dry ingredients in the mixing bowl fitted with the paddle attachment and mix on medium speed adding in thirds until just combined, 1 to 2 minutes.
• Remove the bowl from the mixer and incorporate with a rubber spatula any ingredients that may be hiding at the bottom of the bowl. The batter will be very wet and chocolaty, so it helps to transfer the batter into a liquid measuring cup to make it easier to pour.
• Pour the batter into the prepared cupcake pan, filling each baking cup about two-thirds full. Refill the measuring cup as needed and repeat until all of the cupcake cups are filled. Bake the cupcakes until a cake tester inserted in the center comes out clean, 20 to 25 minutes. Set aside to cool for at least 20 minutes. Once the cupcakes are cooled, remove them from the paper liners.
• For the creamy coconut buttercream frosting: Combine the flour, 1/2 cup of the milk and vanilla extract in a small saucepan, and whisk until incorporated. Over medium heat, gradually add the remaining 1 1/2 cups milk and whisk constantly. Continue to cook the mixture until it comes to a low boil. Reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to burp, 2 to 3 minutes.
• Remove the mixture from the heat and transfer it to a small heat-proof bowl to cool. Stir the mixture occasionally as it continues to cool to keep it lump free. If you do get few lumps, don't worry, you can whisk the mixture to dissolve the lumps, or pass the mixture through a mesh sieve to get a completely smooth consistency. Set the mixture aside to cool to room temperature.
• In a stand mixer or with an electric mixer fitted with the whisk attachment, whip the butter on medium speed until it is soft and creamy, 2 to 3 minutes. Gradually add in the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Gradually add in the cooled milk mixture and increase the mixer to medium-high speed and whip until the frosting is light and fluffy, scraping down the bottom and sides of the bowl with a rubber spatula to make sure the frosting is thoroughly mixed. The frosting can be stored in an airtight container at room temperature for up to 2 days.
• To assemble the cupcakes: Use an apple corer or a paring knife to scoop out a hole in the middle of the cupcake about 1 inch deep. (The extra cake is yours for the snacking.) Fill a pastry bag fitted with a 1/2-inch pastry tip with the buttercream frosting and fill the hole of each cupcake with frosting. Frost the cupcakes all over with the frosting. Place the coconut in a small bowl. Roll the frosted cupcakes in the tinted coconut and decorate with Crystallized Flowers, if desired. Store the cupcakes in an airtight container for up to 2 days.
• Dilute the meringue powder with 4 tablespoons warm water.
• Pick some pesticide free, fresh. fully opened edible flowers such as Johnny-jump-ups, pansies, violets, marigolds and roses. Gently give the flowers a water bath in a small bowl of water with a pinch of salt. Next, dunk them in a bowl filled with ice cubes to perk the petals up. Gently remove the flowers and set aside to air dry on paper towels.
• Working over a small bowl, apply a thin layer of the meringue powder mixture with the paint brush. Sprinkle the sugar over the flowers shaking off the excess. Use the tweezers to make sure the delicate flower is completely covered with sugar. Set aside to dry in a cool dry place for 2 to 4 hours. The flowers will take a bit longer to dry in humid weather. Store the dry flowers in an airtight container for up to 6 months.

BOX OF CHOCOLATE REFILL

Steps:

• Mix room temperature frosting and melted chocolate.
• Refrigerate until stiff. For store bought frostings this may be as little as half an hour for home-made ones it could take as long as 3 hours or more.
• Scoop "truffle" mix out with a small melon baller or a teaspoon. Roll into a ball or shape as you wish.
• Roll balls in sprinkles, nuts or other toppings or dip in dipping chocolate.
• Place truffle in small paper candy cups and insert it into an empty chocolate candy box.