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Technique - Making a Chocolate Box
Technique - Making a Chocolate Box
Bernard Loiseau (1951 - 2003)
Bernard Loiseau (1951 - 2003)

All About Chocolate > Technique for making a chocolate box

To make a box, spread the chocolate out into a 20 x 30 cm (8 x 12") rectangle on a sheet of parchment paper, without worrying about straight edges. 

Then, using a knife, trace 4 lines in the still warm chocolate about 4 cm (1 1/2") from the edges. Let cool before drawing the knife over the lines again, this time pressing down well; remove the edges and remelt them. 

Bend up the sides of the rectangle until vertical to the base and attach them by pouring on some melted chocolate with a spoon. 

Finish by filling in the corners with the remaining melted chocolate. 

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