Big Assorted Chocolate Box Recipe (12 Flavors Inspired)

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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:

  1. Melt chocolate using a double boiler or microwave in 30-sec bursts.
  2. 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.

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