Choose section to search
Type to search
Recipe Book
Recipe Category / Sweets / Desserts

Chocolate box

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

Chocolate box


  • Finely chop 500 g chocolate couverture and add it into an ovenproof bowl.
  • Transfer the bowl over a bain-marie until the couverture melts. Finely chop 250 g chocolate couverture and set it aside until needed.
  • As soon as the couverture melts completely and its temperature reaches 50οC (120οF), remove the bowl from the bain-marie.
  • Add the 250 g finely chopped couverture in batches, while at the same time, mix with a spatula. Wait for the first quantity to melt before adding the next batch. You want the chocolate’s temperature to be 30οC (90ο F).
  • Pour the melted couverture into a round 24 cm silicone mold. With your hands, shake and tilt the mold so to completely cover its bottom and sides with the couverture.
  • Flip over the mold and pour the excess couverture into a bowl. Allow 20 minutes for the couverture to thicken into the mold.
  • If your chocolate has frozen, heat it again to melt completely and to reach 50οC (120οF).
  • Finely chop and add 250 g more couverture in batches. Mix in the same way as before, until the couverture reaches 30οC (90οF).
  • Pour the couverture into the mold and tilt the mold carefully so that the couverture goes everywhere. Flip over the mold and pour the excess couverture into the bowl.
  • Follow the same process one more time, and pour the couverture into the mold. Flip over the mold, pour the excess couverture into the bowl, and set aside.
  • Allow 2 hours for the couverture to thicken completely into the mold.
  • Carefully take the chocolate box that you made out of the silicone mold. Set it onto a piece of parchment paper.
  • For the lid, melt again the couverture that is into the bowl, add 250 g more finely chopped couverture, and pour it only over the bottom of the silicone mold.
  • Leave it there for 30 minutes and then, carefully take the chocolate lid out of the mold.


For the bow

  • Melt the couverture over a bain-marie.
  • Add 4 tablespoons of the melted couverture on a silicone sheet (silpat) and spread it with a spatula over the whole surface of the sheet. Let it stabilize.
  • As soon as the couverture starts stabilizing, score 4x8 cm rectangular strips with a knife, in the middle of the silicone sheet. Fold the sheet in half and let the strips stabilize.
  • Carefully open the silicone sheet and divide the strips. With these strips, you will make the bow onto the lid.
  • Remove the strips from the sheet, and in the same way, make new strips by using the chocolate that has been left onto the silicone sheet.
  • You will use the excess melted couverture as glue for your bow.
  • Pour a little of the melted couverture in the center of the lid, and stick a strip onto it. Follow the same process for 5 more strips by moving around the lid’s center.
  • In the same way, pour melted couverture between the strips and stick 5 more strips. Follow the same process, by pouring melted couverture between the strips and sticking the remaining ones. If you want your bow to be big, you will have to stick more strips.

For the chocolate discs

  • Melt the couverture over a bain-marie.
  • Add 3 tablespoons of the melted couverture on a silicone sheet (silpat) and spread it with a spatula over the whole surface of the sheet. Let it stabilize.
  • With a round 4 cm cookie cutter, cut the chocolate discs and decorate the lid, all around the bow.
  • Melt the white chocolate couverture over a bain-marie and, in the same way, spread it on a silicone sheet and cut discs as you did with the previous couverture.
  • Decorate the white chocolate discs alternately with the other discs.
  • Fill the box with chocolate truffles and serve.
Rate this recipe You need to login
Stars 5
Stars 4
Stars 3
Stars 2
Stars 1


Nutrition information per portion

Calories (kcal)
32 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
63 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
135 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
18 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
31 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
19 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
25 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

comments powered by Disqus