Ingredients and Supplies
- black candy coating
- plastic star pan
- silver dragees
- candy centers
- chocolate or candy coating for bon bons
- dipping tool
- parchment paper or silicone mat
Melt candy coating. Spoon chocolate into mold, filling half full. Rotate the mold until sides are well coated. Allow to set for a couple minutes and rotate again. Repeat 3 or 4 more times, adding more chocolate if necessary, until the box is approximately 1/4" thick on the sides. Place in freezer for a few minutes. When candy is cloudy and feels cold, gently remove the candy box from the pan.
LID FOR BOX
Melt candy coating. Spoon chocolate into pan, filling to 1/4"thickness. Place in freezer until set (usually 15-25 minutes). When candy is cloudy and feels cold, remove from freezer.
Make candy bon bons: Melt candy coating or melt and temper chocolate. Roll candy centers into balls; or use cookie scoop for uniform size, release, then roll. Dip ball into the melted chocolate. Lift ball out with candy dipper. Let excess chocolate drip back into the pan. Drop the dipped candy center onto parchment paper or silicone mat. Stripe with contrasting color of chocolate, sprinkle on nuts, coconut, silver jimmies, etc.
Use piping gel to draw and attach silver dragees for the 2013. Place bon bons in box.