Chocolate Cornucopia Recipes

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BAKED CORNUCOPIA



Baked Cornucopia image

After admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own...one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies-in the form of frozen bread dough and a disposable pizza pan she had handy-and wound up making a "knead" new horn of plenty for her family's harvest celebrations. "I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers," Jacquelyn describes. "It looks equally festive stuffed with non-edibles like gourds, greens and nuts." Ready to roll out your cornucopia? Good! Just follow Jacquelyn's easy instructions here to season your table with harvest time crafting fun.

Provided by Taste of Home

Time 1h30m

Yield 1 Cornucopia.

Number Of Ingredients 8

Materials needed:
Disposable round 12- to 14-inch aluminum pizza pan (solid or perforated)
Cooking spray
Baking sheet
2 loaves (1 pound each ) frozen bread dough, thawed (or homemade dough for two 1-pound loaves)
1 large egg
1 tablespoon water
Aluminum foil

Steps:

Nutrition Facts :

EASY SUGAR CONE CORNUCOPIAS



Easy Sugar Cone Cornucopias image

Sugar cones shaped like cornucopias make for a festive treat! I like to dip them in white chocolate and candied ginger, but you could dip them in sprinkles, candies, nuts, you name it! And you can fill them with any kind of fruit (fresh or dried), berries, candies, nuts--the possibilities are endless!

Provided by Kim

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 6

Number Of Ingredients 6

6 sugar cones
¼ cup white chocolate chips
¼ cup finely chopped candied ginger
⅔ cup seedless black grapes
⅔ cup seedless red grapes
⅔ cup seedless green grapes

Steps:

  • Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
  • Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
  • Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

Nutrition Facts : Calories 133 calories, Carbohydrate 25.4 g, Cholesterol 1.6 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 43.2 mg, Sugar 17.1 g

CHOCOLATE CORNUCOPIA



Chocolate Cornucopia image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 1 centerpiece

Number Of Ingredients 6

15 pounds bittersweet chocolate, tempered
2 pounds white chocolate, tempered
Cocoa butter
Sorbet or ice cream, to fill the fruit molds
Powdered food coloring, as desired
Cocoa butter, for spray painting

Steps:

  • Make the chocolate fruits: Use a ladle to fill a fruit mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. Repeat to make as many fruits as you will need for your centerpiece. For my centerpiece, I used lemons, pears, oranges, bananas, pineapples and apples. When the chocolate has set, remove the fruits from the molds.
  • Make the leaves: Use a pastry brush dipped in white chocolate to coat one side of the plastic leaf. Allow the chocolate to set and then peel off the plastic leaf. Repeat to make as many leaves as you would like. Use the same technique to make smaller leaves for the pineapple stem.
  • Assemble the pineapple stem. I used a plastic dome mold to give my pineapple stem its final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add leaves resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a stem as you like. When the chocolate has set, pop the stem out of the mold.
  • Paint the fruit and the leaves: If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate as you are inspired. Use an airbrush to paint the pineapple stem and the leaves green. Use tempered chocolate to adhere the stem to the top of the pineapple. Paint each of the fruit, as you are inspired to do so.
  • Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 24½ by 16 inches. If you don¿t have metal rulers, you could also use modeling clay or wood rulers. Place a very large cake ring or a round of aluminum flashing that is 13½ inches in diameter inside the space. Pour tempered dark chocolate inside the ring and open space to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and the rulers and peel off the parchment paper. The ring is inside but separate from the rest of the base so you can move the finished cornucopia to any position.
  • Make the base supports: Place metal rulers on a parchment paper lined surface so they form an open square that measures about 8 inches. Pour tempered chocolate inside the space to form a 1/2-inch-thick layer. When the chocolate begins to set but is not yet hard, use a knife to cut a line that resembles 3 half circles end to end. The curves in this piece match the curves in the mold of the cornucopia. When we are ready to set the cornucopia in place, it will rest on these triangles. When the chocolate has set, remove the rulers and peel off the parchment paper.
  • Make the chocolate cornucopia: The mold I used was about 12 inches wide and 30 inches long. Use a ladle to pour some chocolate into 1 half of the mold. Use a pastry brush to distribute the chocolate over the entire mold. You may want to repeat this step so the finished piece is about 3/8-inch thick. Repeat with the other half of the mold. Clip the 2 halves of the mold together. Place the mold inside a box and pour chocolate inside of it. Rotate the mold so the chocolate evenly coats the inside. Pour the excess chocolate back into the mold and place the mold upside down on a wire rack placed over a baking sheet. When the chocolate is set, remove the mold.
  • Stand the cornucopia on its open end. Use tempered chocolate to adhere the triangular base pieces to the cornucopia. Position them so they will support the cornucopia when it is standing in its final position.
  • Prepare the paint sprayer: Place equal amounts of dark chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Place the cornucopia in the freezer for about 20 minutes. The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture.
  • Remove the cornucopia from the freezer and place on a flat surface. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Tip: Cleanup will be easier if you use a cardboard box as a backdrop to the mold when you spray it. Spray the chocolate with the sprayer to give it a chocolate velvet texture.
  • Fill the fruits: Use a piping bag or offset spatula or spoon to fill each fruit mold with the appropriate sorbet flavor. Fill completely and place into the molded chocolate fruit back in the freezer until ready to use. You can also use tempered chocolate to close some of the fruit molds Tip: This process can be done 1 to 2 days in advance.
  • Assembly: Tip: Anything that touches the cornucopia after it has been sprayed will leave a mark. If you have to move it, place your hand well inside the mold and move it by touching only the inside. Transfer the sprayed cornucopia onto the circle of the base. You can touch the base to rotate the presentation into any position.
  • Arrange the frozen chocolate fruits and leaves within the cornucopia.
  • SOURCES
  • Cornucopia mold: Tomric Plastics
  • Fruit molds: Tomric Plastics
  • Plastic fruit: Industrial Plastics
  • Plastic leaves: floral supply store
  • R

CORNUCOPIA



Cornucopia image

An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.

Provided by Becky

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 1

Number Of Ingredients 3

3 (11 ounce) containers refrigerated soft bread stick dough
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  • Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
  • Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
  • Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
  • Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g

DANISH WEDDING TOWER (KRANSEKAGE)



Danish Wedding Tower (Kransekage) image

Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time.

Provided by Benthe Danish

Categories     Candy

Time 1h15m

Yield 1 tower, 8 serving(s)

Number Of Ingredients 7

14 ounces marzipan, Odense 400 g or 14 ounces almond paste, 400 g
300 ml sugar, 180 g
1 1/2 pasteurized liquid egg-whites, 80 g
500 ml powdered sugar, 250 g
1 pasteurized liquid egg-whites
1 tablespoon vinegar
12 ounces bittersweet chocolate or 12 ounces semi-sweet chocolate chips

Steps:

  • Box of 25 flags on little sticks (1-1½ inch size).
  • Platter size paper dollies.
  • Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
  • Test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg white inches.
  • The dough will be very dense and sticky.
  • Place in refrigerator for at least 3-4 hours, or even better over night.
  • Pre-heat oven at 400 degrees F or 200°C.
  • Divide dough into 8 pieces or by weight
  • 1 10g, 2 20g, 3 30g 4 40g etc.
  • Rolling each into finger thick sticks.
  • Making the first piece into 3.5 inches,
  • Then the next into 5, inches,
  • Then the next into 6.5, adding 1.5 inch in length for each piece.
  • Make at least 8 pieces.
  • Shape them into rings.
  • Joining the ends with a little egg white or water.
  • Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
  • Place on floured or parchment papered baking sheets.
  • Tip: I draw circles on the parchment papers back with a compass, and then place the rings on top side, where I can still see the circles, to make them as even a possible.
  • Bake for 8-10 minutes till they are light brown on top.
  • Leave to cool off completely, then.
  • If freezing, wrap in freezer bags and place in freezer for up till 3 months.
  • Defrost the day before intended use.
  • Decorations:.
  • Draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
  • Turn paper over and.
  • Melt chocolate in the micro-oven or in a double boiler.
  • Fill into a decorator bag with a small fitting.
  • Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
  • Icing:.
  • Do icing several hours before you plan to assemble the tower.
  • Combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a Ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
  • Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
  • hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. Icing will bind them together.
  • Then keep going till you have a small tower.
  • Icing takes about 40-60 minutes to harden.
  • Melt 2/3 of the chocolate
  • Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
  • Make your chocolate designs on parchment paper or buy plain chocolate rings.
  • Place one dollies on a serving platter.
  • Place the largest ring on the dollies
  • Place 3 small globs of chocolate on the bottom ring.
  • Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
  • Placing the next biggest ring on top, continue till you have a tower.
  • Heat the last chocolate.
  • And place a small glob of chocolate on the bottom ring on the side.
  • Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
  • Move up the rings placing your chocolate designs up the tower.
  • Attach flags in between chocolate designs.
  • And a bridal figure on top.
  • Your wedding tower is ready.
  • Enjoy.
  • Reverse the tower and make a bassinet for a baby shower. See additional pictures.

Nutrition Facts : Calories 123.6, Sodium 0.7, Carbohydrate 31.6, Sugar 31

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