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		Chabad.org » Mitzvahs & Traditions » Shabbat » Recipes » A Taste of Shabbat » Chocolate Cornucopia

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Chocolate Cornucopia

Rebbetzin Esther Winner and Helen Zegerman Schwimmer

Topics: Shabbat, Shabbat Foods

1 pound pareve semi-sweet chocolate
1 cornucopia mold
8 large stationary clips

Melt chocolate in double boiler about 15 minutes until dissolved. Fasten the two sides of the mold together all around with the clips making sure the ends are secure. Pour the melted chocolate into the mold coating the inside completely. Refrigerate the mold standing up or lying on its side for about 30 minutes. Remove from the refrigerator and repeat this procedure two more times until the cornucopia receives 3 coats of chocolate. Do not freeze or your chocolate will crack. Gently remove the clips from the mold and the mold from the chocolate. It should stand nicely. If it cracks, place the pieces back into the double boiler and begin the procedure again.

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Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

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