Box Of Chocolate Refill Recipes

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.

HOMEMADE FILLED CHOCOLATES

Steps:

• CHOCOLATE MOLD
• On low heat place the 5 ounces of dark chocolate (I did half and half) (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes).
• Then coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place the mold in the freezer for approximately 10 minutes, remove and coat one more time with the melted chocolate. This time refrigerate while making the Chocolate Filling.
• CHOCOLATE FILLING
• Chop the white chocolate (or milk chocolate) into small pieces, mix together with the powdered sugar, in a small saucepan heat to hot but not boiling the cream, and pour over the white chocolate mixture, stir until smooth (you may have to place the bowl over a pot of boiling water if it doesn't completely melt).
• Let sit approximately 15-20 minutes until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag (or use a small spoon) and fill the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted dark chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!
• Keep stored in cool dry place, in air tight containers. I actually made mine in advance and froze them.

CHOCOLATE TREASURE BOXES

Steps:

• Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside., Cut candy bars in half widthwise. Drizzle with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping., Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes., Reheat dipping chocolate if necessary. Dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with strawberries. Refrigerate for 10 minutes or until set.