Big Assorted Chocolate Box Recipe (12 Flavors Inspired)**
Makes: 60–72 pieces (5–6 of each flavor)
Prep Time: 2–3 hours | Chill Time: 4 hours+
Base Chocolate Shell**
Use for all fillings
- 800g dark or milk chocolate (tempered or good-quality baking chocolate)
- Silicone chocolate mold or small candy cups
Instructions:
- Melt chocolate using a double boiler or microwave in 30-sec bursts.
- Pour into molds, rotate to coat sides, dump excess, and let harden in fridge.
Fillings by Flavor**
1. Hazelnut
- 200g Nutella
- 100g crushed roasted hazelnuts
Mix, spoon into shell, seal with chocolate.
2. Strawberry
- 100g white chocolate
- 2 tbsp strawberry jam
- 1 drop strawberry essence (optional)
Melt white chocolate, stir in jam, cool slightly, fill shell, seal.
3. Fudge
- 200g semi-sweet chocolate
- 100ml condensed milk
- Pinch of salt
Melt and mix, let cool, fill.
4. Orange
- 150g dark chocolate
- 2 tbsp orange zest
- 1 tbsp orange juice
- 1 tsp orange extract
Melt chocolate, mix all, let thicken, fill.
5. Crisp
- 100g milk chocolate
- 50g crushed cornflakes or crispy rice cereal
Mix, spoon into shells for a crunchy bite.
6. Nougat
- 200g nougat (store-bought or homemade)
- Cut small squares, press into shell, seal.
7. Coffee
- 100g dark chocolate
- 1 tbsp instant espresso powder
- 2 tbsp heavy cream
Heat cream, dissolve espresso, stir into melted chocolate, cool, fill.
8. Toffee
- 100g toffee bits
- 50g caramel sauce
Mix together and spoon into shell.
9. Caramel
- 200g soft caramels
- 1 tbsp cream
Melt caramels with cream, stir smooth, fill shells, chill before sealing.
10. Truffle
- 200g dark chocolate
- 100ml cream
- 1 tbsp butter
Make ganache: Heat cream, pour over chocolate and butter, mix smooth, chill slightly, pipe in.
11. Raspberry
- 100g white chocolate
- 2 tbsp raspberry jam
- 1 tsp lemon zest
Melt chocolate, stir in jam and zest, fill shells.
12. Almond
- 100g almond butter
- 1 tbsp honey
- 1/2 tsp vanilla
Mix and spoon in, top with a whole roasted almond if desired.
Assembly Tips**
- Let each filling cool before sealing with chocolate.
- Tap molds gently to remove air bubbles.
- Chill for at least 4 hours before unmolding.
Storage**
Store in an airtight container in a cool place for up to 2 weeks, or refrigerate for longer shelf life.