Prep Time: 20 minutes
Ingredients:
- 6 ounces good-quality semi-sweet chocolate
Preparation:
1. Prepare a baking sheet by lining it with parchment paper, smoothing it out so there are no wrinkles.
3. Pour the chocolate on the prepared pan. Smooth the top with an offset spatula so that it is about 1/8 of an inch thick. It should form a rectangle at least 11 inches long and at least 5 inches high. If it exceeds these dimensions, that’s okay too.
4. Allow the chocolate to sit at room temperature until it is almost set. Once it is somewhat firm on top, take a paring knife and a ruler. Make two rows lengthwise that are 2” high each. Then score the rows crosswise at 2” intervals, to create a total of 10 2-inch boxes. You will probably have excess chocolate on the sides and top of your squares—gather this up for later use.
5. Allow the chocolate to fully set, and then carefully cut the squares apart.
6. Rewarm the excess chocolate scraps until they are melted. Use a toothpick, spatula, or pastry brush to paint the sides of the squares with melted chocolate and assemble them into a box. The boxes will have a bottom and four sides, but no top. If you desire a top, make an additional square per box. Carefully place the boxes in the refrigerator to harden until fully set.
7. Fill the boxes with chocolates, candy, or other small gifts. If the chocolate is properly tempered, it will remain hard and shiny at room temperature and will not require refrigeration. Makes two 2-inch boxes.
