Yield: 1 Servings
|8 ounces||Bittersweet, semisweet, milk, or white chocolate, broken up|
|\N \N||A cardboard box, approx 6 inches square and 2 inches deep, with shallow cover|
Line the inside of the box and the cover with sheets of aluminum foil (omit this step if using a mold), smooth out any wrinkles in the foil, and set them near the stove. In the top of a double boiler over boiling water, melt half of the chocolate. Remove the pan from the heat, add the remaining chocolate, and stir until melted. Remove the top of the double boiler from the bottom and continue to stir for at least 10 minutes more, until the chocolate thickens and cools to room temperature. Pour about ⅔ of the chocolate into the box. Rotate the box to evenly coat the bottom and up the sides to the rim, smoothing the chocolate with a rubber spatula. Coat the inside of the lid in the same way with the remaining chocolate. Transfer the box and lid to the refrigerator and chill for about 30 minutes, until the chocolate has hardened. To unmold, place a plate on top of each and invert. Remove the cardboard frame and peel off the aluminum foil.
YIELD: One 6 x 6 x 2-inch Chocolate Box with Cover Recipe by: Homemade in the Kitchen Posted to EAT-L Digest 17 Jan 97 by Sean Coate <swcoate@...> on Jan 20, 1997.