Text and Styling by Esther Ottensoser
Photography by Chay Berger

With so many toppings to choose from, making these chocolate discs can get addictive! Have fun creating all these different variations. You can either use a mold or drop spoonfuls of chocolate onto parchment paper.

You will need:

• Bakerpan silicone mini muffin top pans
• box (4x6x¾-inch)
• chocolate (I used Shufra dark chocolate and Ego milk and white chocolate. Feel free to experiment and add praline paste, nuts, or rice crispies to the chocolate.)
• toppings (I used Naturally Colored Sprinkles from Pure Food by Estee, Lotus crumbs, crushed peppermint, sliced almonds, freeze-dried strawberries, pumpkin seeds, coconut, crushed pistachios, and crushed freeze-dried blueberries.)

Melt chocolate and fill cavities of the mold. I filled them about ¹⁄₃–¹⁄₂ full (1 Tbsp).

Add toppings and allow chocolate to harden.

Remove from pan.

Place chocolates in the box.

Notes: Do not microwave milk chocolate for more than 30 seconds at a time. As soon as the chocolate is mostly melted, remove it from the microwave and mix well until it’s completely melted. Putting milk chocolate in the microwave for too long will cause the chocolate to harden instead of melt.

Make sure to melt and store all chocolate properly so that it doesn’t change colors. Keep it in an airtight container in a cool, dry place. Make a small batch in advance and store it for a few days to see if it was stored properly if you plan to make a large batch for mishloach manos. I’ve heard too many stories of people taking out a prepared chocolate mishloach manos and seeing that it has turned colors.

(Originally featured in Family Table, Issue 884)