Ingredients
- Supplies:
- Pastry brush
- 4 - (5 3/4 X 3 1/4 inch) mini foil loaf pans
- 24 ounces milk or semisweet confectionery coating, chopped
Directions
Melt the chocolate coating in the top of a double boiler over hot, not boiling water.
Brush melted chocolate with the pastry brush in a thin layer inside each foil pan, covering the bottom and sides. Refrigerate until the chocolate is firm. (Keep the pastry brush wrapped in plastic wrap while the chocolate is chilling.)
Brush another layer of chocolate over the first, refrigerate. Keep repeating layers until the chocolate is about 1/4 inch thick. (Be sure to use all the melted chocolate.) Cover with plastic wrap and refrigerate at least 1 hour to ensure the the chocolate is firm throughout.
Snip the rims of the foil pans at 1/2 inch intervals with scissors. Carefully peel off the foil pans. Fill the boxes with treats.
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Submitted 6/13/05.
Source: Recipe Circus/philocrates
Submitted By: Marlen
matchlessm@aol.com
Chocolate Boxes