Recipe - Edible Chocolate Gift Box

8 ounce Bittersweet, semisweet,
milk, or white chocolate,
broken up
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 2/3 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 2inch Chocolate Box with Cover
Recipe by: Homemade in the Kitchen

Posted to EATL Digest 17 Jan 97 by Sean Coate swcoate@PEGANET.COM on Jan
20, 1997.