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Everybody thinks that we have spent hours in the kitchen making these boxes, but the truth is that a few tricks help making them easily, in no time!
For best results, keep chocolate boxes really cold, refrigerated; fill and decorate boxes just before serving.
If desired, partially dip berries or fresh fruit pieces into a litte melted chocolate and leave chocolate to harden before decorating fillled chocolate boxes with these fruits.
Preparation time : 30 minutes
Calories : 606
Proteins : 7 g
Carbohydrates : 76 g
Sugars : 63 g
Fat : 32 g
Saturated fat : 11 g
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- 8 ounces [227 g] dark chocolate
- Approximately 8 ounces [227 g] white and/or chocolate cake
- 2 tablespoons [30 mL] apricot jam
- 2/3 cup [160 mL] whipping cream
- 1 tablespoon [15 mL] maple syrup
- 3 1/2 ounces [100 g] berries or fresh fruit pieces such as strawberries, raspberries, kiwi, redcurrants ...
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- Melt then pour to spread dark chocolate into a large rectangle, a little thicker than 1/4-inch [6-mm], onto a large sheet of parchment.
- Leave chocolate to set in a cool environment.
- When set yet not too hard, cut chocolate into 16 equal 2-inch [5-cm] each squares.
- Making sure that your hands are as cold as possible and working as qickly as possible not too touch chocolate squares for too long, transfer chocolate squares onto a cold working surface.
- Cut cake, white and/or chocolate, into 2 [2-inch / 5-cm] squares each cubes; half cake cubes.
- Melt apricot jam over low heat and, using a pastry brush, lightly coat each square of cake on all sides with melted apricot jam.
- Delicately press one chocolate square on each side of each of the 4 cake squares coated with apricot jam.
- Refrigerate for 20 minutes.
- Then whip cream whipping in maple syrup, until just holding its shape.
- Spoon or pipe whipped cream into each chocolate box.
- Decorate boxes with berries or fresh fruit pieces, and serve.
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