Best 6 Marbled Chocolate Box Decorated With Chocolate Ribbon Recipes

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Welcome to the world of culinary artistry, where we embark on an exciting journey to discover the best recipe for an exquisite confection: a marbled chocolate box decorated with a delicate chocolate ribbon. Imagine biting into a perfect balance of rich chocolate flavors, swirled together in a mesmerizing dance of light and dark. The tantalizing aroma of cocoa beans fills the air, inviting you to indulge in a symphony of textures and tastes. As you unravel the layers of this delectable creation, you'll uncover a hidden treasure—a luscious chocolate ganache, smooth and velvety, adding a touch of decadence to every bite. Prepare to be captivated by the beauty and indulgence of this marbled chocolate box, adorned with an elegant chocolate ribbon, a true masterpiece that will leave you craving for more.

Here are our top 6 tried and tested recipes!

MARBLED CHOCOLATE-DIPPED TREATS RECIPE BY TASTY



Marbled Chocolate-Dipped Treats Recipe by Tasty image

This mesmerizing box of handmade chocolate treats is filled with strawberries, chocolate sandwich cookies, and pretzels swirled in black-, blue-, red-, and purple-dyed white chocolate to create an elegant marble pattern, then decorated in edible gold paint for the perfect finishing touch. It makes the perfect Mother's Day gift or treat for any special person in your life!

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h10m

Yield 2 boxes

Number Of Ingredients 23

6 large strawberries
2 cups water
¼ cup white vinegar
½ teaspoon baking soda
32 oz white chocolate, divided
4 teaspoons melted coconut oil, divided
2 tablespoons Flo Coat, candy color maker
1 teaspoon black gel food coloring, divided
1 teaspoon blue gel food coloring, divided
1 teaspoon red gel food coloring, divided
1 teaspoon purple gel food coloring, divided
6 old-fashioned pretzels
6 chocolate sandwich cookies
½ teaspoon gold cake luster dust
¼ teaspoon vodka, or pure vanilla extract, plus more as needed
20 toothpicks
round sandwich cookie mold
fine tip paintbrush
mini white cupcake liner
2 square gift boxes with windows
2 cardboard cake rounds
10 red roses
shredded white paper

Steps:

  • Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
  • Insert a toothpick into the center of the stem end of each strawberry.
  • Line a baking sheet with wax paper or parchment paper.
  • In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
  • Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
  • Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
  • Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
  • Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
  • Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
  • Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
  • Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
  • Serve immediately or store the boxes in the refrigerator for up to 3 days.
  • Enjoy!

MARBLED CHOCOLATE BROWNIES



Marbled chocolate brownies image

Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies

Provided by Jane Hornby

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 40m

Yield Cuts into 16 brownies

Number Of Ingredients 6

200g dark chocolate (70% cocoa)
200g white chocolate (we used Green & Black's)
250g pack unsalted butter , cut into cubes
300g golden caster sugar
4 eggs , beaten
140g plain flour

Steps:

  • Butter and line a 23cm square brownie tin (or a similar size rectangular tin) and heat oven to 180C/fan 160C/gas 4. Put the dark and white chocolates into two separate large bowls and add half of the butter to each. One bowl at a time, heat in the microwave on High for 1½ mins, stirring halfway, until the chocolate and butter are both melted. Alternatively, melt over a pan of simmering water (making sure the water doesn't touch the base of the bowl). Stir until the chocolate and butter are totally incorporated.
  • Add 150g sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and the remaining 90g into the white mix.
  • Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered, go over the first layer, spooning white on top of the dark blobs and dark on top of the white. To marble the brownies, pull a skewer through the pan several times to make feathery swirls.
  • Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches on top have a pale golden crust. Leave to cool completely in the tin before cutting into 16 squares. Will keep in an airtight container for up to 3 days, or freeze for up to 1 month.

Nutrition Facts : Calories 379 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium

MARBLED CHOCOLATE-COVERED STRAWBERRIES



Marbled Chocolate-Covered Strawberries image

Marbled chocolate-covered strawberries with luscious, fresh strawberries dipped dipped into colored candy melts. Fun, delicious, and pretty!

Provided by Culinary Envy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 37m

Yield 24

Number Of Ingredients 4

12 ounces pink candy melts (such as Wilton®)
6 ounces white candy melts (such as Wilton®)
6 ounces orange candy melts (such as Wilton®)
24 fresh strawberries

Steps:

  • Line a baking sheet with waxed paper.
  • Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
  • Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir.
  • Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 minutes.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 18 g, Cholesterol 5.9 mg, Fat 9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 25.4 mg, Sugar 17.4 g

FAVORITE MARBLED CHOCOLATE CHEESECAKE BARS



Favorite Marbled Chocolate Cheesecake Bars image

Chocolate and cream cheese are swirled in these yummy bars to create a sensation that's sure to please your sweet tooth...and fool it at the same time! This dessert tastes so rich, it's hard to believe it's low in fat. -Jean Komlos of Plymouth, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 16

3/4 cup water
1/3 cup butter
1-1/2 ounces unsweetened chocolate, chopped
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
1/2 cup reduced-fat sour cream
CREAM CHEESE MIXTURE:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup sugar
1 large egg white
1 tablespoon vanilla extract
1 cup miniature semisweet chocolate chips

Steps:

  • In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool., In a large bowl, combine the flour, brown sugar, baking soda and salt. Beat in the egg, egg white and sour cream on low speed just until combined. Beat in chocolate mixture until smooth. In another bowl, beat the cream cheese, sugar, egg white and vanilla until smooth; set aside., Spread chocolate batter into a 15x10x1-in. baking pan coated with cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate, Fiber 0 fiber), Protein 2g protein.

MARBLED CHOCOLATE BARS



Marbled Chocolate Bars image

With only four ingredients, these scrumptious chocolate bars with pockets of rich cream cheese are perfect for taking to a potluck. They're quick to assemble, don't need frosting and are easy to transport and serve. Best of all, folks love them!" -Margery Bryan, Royal City, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 4

1 package German chocolate cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup milk chocolate chips, divided

Steps:

  • Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 112mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE FLOWERS/RIBBON DECORATION



Chocolate Flowers/Ribbon Decoration image

Provided by Food Network

Categories     dessert

Time 45m

Number Of Ingredients 2

Chocolate plastic
Cocoa powder

Steps:

  • Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size
  • To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation.
  • To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake.
  • *Tip: You can also use the pasta machine to roll out the chocolate ribbon.
  • To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends.
  • Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar.

Tips:

  • Use high-quality chocolate for the best flavor and texture.
  • Make sure the chocolate is tempered properly before using it. This will help it set smoothly and prevent it from becoming grainy.
  • If you don't have a candy thermometer, you can test the temper of the chocolate by dipping a small amount into a glass of cold water. If the chocolate hardens quickly and easily, it is tempered properly.
  • Work quickly when assembling the chocolate box, as the chocolate will start to set quickly.
  • If you are using a mold to make the chocolate box, make sure it is well-greased before pouring in the chocolate.
  • Be patient when decorating the chocolate box. It takes time to create a beautiful and intricate design.

Conclusion:

Making a marbled chocolate box decorated with a chocolate ribbon is a fun and rewarding project. With a little patience and effort, you can create a beautiful and unique gift that is sure to impress your friends and family. So next time you're looking for a special way to show someone you care, give them a homemade chocolate box. They're sure to love it!

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