Fruit-Filled Chocolate Container

1. 1

   Line a 9-in. round baking pan with aluminum foil; set aside. In a heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour 3/4 cup into prepared pan; chill for 10 minutes or until firm. Spread a thin coating of the remaining melted chocolate around sides of pan (see photo 1); chill for 5 minutes. Continue coating until all of the melted chocolate has been used.

2. 2

   Break white candy coating into chunks; place in a microwave-safe bowl. Microwave at 70% power for 1 minute; stir. Microwave in 10 second intervals or until melted; stir until smooth. Add corn syrup; stir until mixture is thick. Pour onto waxed paper; press to 1/2-in. thickness. Let stand for 15-20 minutes or until easy to handle. Set aside 1 teaspoon for assembly.

3. 3

   Divide remaining coating into six equal portions. Roll each into a 15-in. rope. Press three rope ends together; braid and press end to secure. Repeat with remaining ropes. Set aside both braids.

4. 4

   For Chocolate-Dipped Berries: Melt chocolate and shortening in a microwave or heavy saucepan. Stir in almond extract. Dip strawberries halfway, allowing excess to drip off. Place on a waxed paper-lined tray; refrigerate for 30 minutes or until set.

5. 5

   To assemble, carefully remove chocolate container from pan by slowly pulling up on foil lining (see photo 2). Peel foil to remove.

6. 6

   Place small dabs of reserved white coating around top edge of container to secure the braids (see photo 3). Press one braid around half of container. Repeat with other braid; trim to fit if necessary. Cover and refrigerate until serving. Fill with chocolate-dipped berries.

No additional tips available.