Tuesday, October 11, 2016

Tip # 206: Give Thanks with a Chocolate Cornucopia

Photo courtesy of Cargill Cocoa & Chocolate
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
Recipe courtesy of Cargill Cocoa & Chocolate
Materials needed:
• (1) 12” wicker cornucopia
• (1) one-gallon plastic storage bag
roll of tape
pastry brush or latex glove
vegetable brush
• 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.
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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