Edible pocky or pejoy chocolates box, fill it with store-bought or homemade chocolates.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 50 grams of Dark, Milk or White Chocolate
  • 3 Packages of Pejoy or Pocky Sticks*
  • Optional: Food Colouring, powder**
  • Optional: Edible Decorations

*I used Toppo pejoy sticks and Glico strawberry pocky sticks.
**Colour your chocolate to match the colour of your sticks if you'd like.

Tools

What you'll need

  • Sharp Knife
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • 1 Cutting Board, A4 Size
  • Baking Paper
  • (Disposable) Piping Bag or a Spoon
  • Optional: Small Boiling Pot*
  • Optional: Bread or Palette Knife

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Measurements

Naturally you can make ANY size box you'd like. Look at the measurements for the pocky chocolates box for help on how to determine the length of the sticks that go on the sides.

Pejoy Chocolates Box

  • Middle:         10 cm by 10 cm
  • Right side:     5 sticks high, 10 cm long
  • Left side:      5 sticks high, 10 cm long
  • Bottom:        5 sticks high, 11,5 cm
  • Top:             5 sticks high, 11,5 cm long

Pejoy Chocolates Box Lid

  • Middle:         12,3 cm by 12,3 cm
  • Right side:     3 sticks high, 12,5 cm (full length sticks)
  • Left side:      3 sticks high, 12,5 cm (full length sticks)
  • Bottom:        3 sticks high, 12,5 cm (full length sticks)
  • Top:             3 sticks high, 12,5 cm (full length sticks)

Pocky Chocolates Box

  • Middle:         About 6,8 cm by 6,8 cm
  • Right side:     6 sticks high, length stick = length middle + thickness of one stick
  • Left side:      6 sticks high, length stick = length middle + thickness of one stick
  • Bottom:        6 sticks high, length stick = length middle + thickness of one stick
  • Top:             6 sticks high, length stick = length middle + thickness of one stick

Pocky Chocolates Box Lid

  • Middle:         8,5 cm by 8,5 cm
  • Right side:     3 sticks high, length stick = length middle + thickness of one stick
  • Left side:      3 sticks high, length stick = length middle + thickness of one stick
  • Bottom:        3 sticks high, length stick = length middle + thickness of one stick
  • Top:             3 sticks high, length stick= length middle + thickness of one stick

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

  1. Cut the sticks to the right size, as indicated in the measurements tab.
  2. Cover a cutting board with baking paper or acetate and tape this down at the back of the cutting board.
  3. Break your dark chocolate into small pieces, place it into the heat proof bowl.
  4. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  5. Put the chocolate in a piping bag and cut off a small corner.
  6. Stick the sticks of the sides and middle together of both the lid and the box, with the melted chocolate, and let the chocolate harden in the refrigerator. NOTE: If you tempered your chocolate it can also harden at room temperature but this will take a bit longer.
  7. Optional: Reinforce the back of the sides, that’ll end up facing inwards, with a thin layer of chocolate to strengthen the structure. Spread the chocolate out with a bread or palette knife.
  8. Now stick the sides and middles together with some melted chocolate and let the chocolate harden in the refrigerator again.
  9. Add store-bought or homemade chocolates.
  10. Decorate to your liking with edible sprinkles or candy.

Au Bain-Marie Method

  1. Cut the sticks to the right size, as indicated in the measurements tab.
  2. Cover a cutting board with baking paper or acetate and tape this down at the back of the cutting board.
  3. Break your chocolate into small pieces, place it into the heat proof bowl.
  4. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
  5. Put the chocolate in a piping bag and cut off a small corner.
  6. Stick the sticks of the sides and middle together of both the lid and the box, with the melted chocolate, and let the chocolate harden in the refrigerator. NOTE: If you tempered your chocolate it can also harden at room temperature but this will take a bit longer.
  7. Optional: Reinforce the back of the sides, that’ll end up facing inwards, with a thin layer of chocolate to strengthen the structure. Spread the chocolate out with a bread or palette knife.
  8. Now stick the sides and middles together with some melted chocolate and let the chocolate harden in the refrigerator again.
  9. Add store-bought or homemade chocolates.
  10. Decorate to your liking with edible sprinkles or candy.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Want to fill your pocky or pejoy chocolates box with some Hello Kitty chocolates? Find my recipe here.

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