Chocolate Marble Boxes

Always featured at Stars for special parties, these individual cakes are real show-stoppers.

Ingredients

Parchment paper

Method

Put 6 meringue shells on a tray. Put the caramel cream in a pastry bag fitted with a ½-inch tip. Pipe out ¼ cup of caramel cream onto each of the meringue shells. Top with a second meringue shell. Refrigerate the meringue shells until ready to wrap them.

Put the chopped chocolates into two separate bowls and melt them over pots of simmering water.

Measure the height of each of the meringue shells. They will be about 2 inches high. Cut 6 pieces of parchment paper long enough to just wrap around the individual cakes and tall enough to come ¼ to ½ inch above the top of each cake.

Lay the parchment strips on the work surface. Spread about 2 tablespoons of the melted white chocolate evenly over the piece of parchment paper with a flat knife or metal spatula. Drizzle about tablespoons of dark chocolate over the white chocolate and swirl the two chocolates together with the end of a zester or the tines of a fork. (As you swirl the two chocolates they will blend together and become dark-colored on the surface. The underside of the chocolate will be the show side and will have a marbleized pattern. You can peel back a corner of the parchment paper and see what the pattern looks like.) Swirl the two chocolates together until the pattern on the underside is nicely marbleized.

Let the marbleized chocolate paper set for 2 or 3 minutes, then carefully pick up the chocolate-swirled parchment paper and carefully wrap it around the layered meringue circles.

Continue to wrap the other boxes in the same manner.

Refrigerate the boxes for about 1 hour, until the chocolate hardens.

Carefully and slowly peel the parchment paper from the chocolate. Decorate the top of each box with white and dark chocolate shavings.

Refrigerate the boxes until ready to serve, and serve with vanilla custard sauce.

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