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Turn heads with this bountiful display, which can be filled with
chocolates, chocolate-dipped fruits and other fall favorites. Remind shoppers
through merchandising that this tasteful cornucopia would make for the perfect
dressing for their holiday table or a welcome and thoughtful hostess gift.
Chocolate Cornucopia
Materials needed:
• (1) 12”
wicker cornucopia
• (1)
one -gallon plastic storage bag
• roll of tape
• pastry
brush or latex glove
• vegetable brush
Ingredients:
• Peter’s
Lenoir™ semisweet chocolate
•
non-toxic, fresh salal leaves*
• gold and copper luster dust (optional)
*Commonly known as lemon leaves. Available through floral
supply shops.
Directions:
Cornucopia
Cover
outside of 12” wicker cornucopia with a one gallon plastic storage bag, fitting
snugly; secure with tape. Using a pastry brush or latex-gloved hand, apply
three thick coats of Peter’s Lenoir™ semisweet chocolate over the surface, allowing
each application to dry before adding the next. Remove wicker cornucopia; peel
away and discard bag.
Chocolate
Leaves
Scrub
non-toxic fresh salal leaves* with vegetable brush; rinse thoroughly and air
dry. Use a small metal spatula to coat the back side of leaves with Peter’s
Lenoir™ semisweet chocolate. Clean edges of excess chocolate. Chill until dry.
Grasp leaf near the stem, gently pulling it away.
Decorating
the Cornucopia
Trim ragged edge of the open end. Attach
large chocolate leaves along open end, overlapping and extending them slightly
over the edge. Use increasingly smaller leaves until entire top and sides of
cornucopia are covered. Brush with gold and copper luster dust (optional).
Learn techniques like this and others at
RCI’s Chocolate Boot Camp in Waterbury, Connecticut February 20-23, 2017.
Register now at retailconfectioners.org/bootcamp.
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