Big Assorted Chocolate Box Recipe (12 Flavors Inspired)

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.