If you are not completely satisfied with the service you receive or the products which have been sent or delivered to yourself, please contact us (via email: or by Telephone on: 01263 824086) with any comments you may have. We also request a telephone number as an additional way to contact you in case of any problems or queries in regard to your order.Įveryone involved within The Chocolate Box Sheringham is committed to providing high quality confectionery and an excellent service. This will allow us to process your order and notify you of the delivery status. When you place an order we require your name, email address, delivery address, credit/debit card number and expiry date. is committed to protecting your personal privacy, all information that is collected will be done so lawfully and in accordance with the Data Protection Act 1998. However we may use your details in order to give you information on offers and promotions within store, although you will have the opportunity to opt out of the mailing list if you so wish to. The Chocolate Box Sheringham We will never provide your personal information to any third party. Let sit at room temperature for 10 minutes before serving.The Chocolate Box Sheringham Privacy Guarantee Place them cake-side down on a serving platter. Gently peel the mold away from each of the domes and trim the edges with a paring knife if needed. Freeze until the pudding is set, about 30 minutes. Top each half-sphere with a cake round, pressing down gently into the pudding just so the cake adheres to the pudding. Dollop a heaping teaspoon of the raspberry jam into each divot. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes. (Do not allow the mixture to boil adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 5 drops of gel coloring. Cook, whisking constantly, until the mixture is thickened, about 4 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, about 4 minutes. Whisk together the cream and milk in a medium saucepan. (Some chocolate may spill over on top of the mold, which is fine it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.įor the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Pour the white chocolate mixture over the pupils and irises and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the mixture to a small piping bag. Pipe the blue mixture around each pupil to create an iris, then freeze until hardened, about 5 minutes.Ĭombine 4 ounces of the white chocolate with 1 tablespoon of the coconut oil in a medium microwave-safe bowl.
Microwave in 15-second intervals, stirring in between each, until the wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Freeze until hardened, about 5 minutes. These will be the pupils of the eyeballs.Ĭombine the blue candy melting wafers with 1 teaspoon of the coconut oil in a small microwave-safe bowl. Transfer the mold to a baking sheet to keep it stable and tap it on a hard surface to make sure there are no air pockets. Microwave until the wafers are melted, about 1 minute. Use a 2 1/2-inch round biscuit cutter to cut 6 rounds from the cake (save the scraps for another use) set aside.įor the white chocolate domes: Meanwhile, add 1 black candy melting wafer to each of the bottom cavities of a silicone half-sphere mold with six 3-ounce cavities. Let cool for 10 minutes on a wire rack, then turn out onto a cutting board. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Whisk in the milk, vegetable oil, vanilla and egg until smooth and combined. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Spray an 8-inch square baking dish with nonstick cooking spray. For the cake: Preheat the oven to 350 degrees F.
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