2. ae Mich Turner o» LITTLE VENICE CAKE COMPANY antastic party cakes PHOTOGRAPHY BY JANINE HOSEGOODchocolate boxes These gorgeous little chocolate boxes are a very sophisticated way of serving a delicious chocolate-almond torte, sandwiched with espresso butrercream. They work equally well in white or'milk chocolate. Cut into a perfect cube then surround it with tempered chocolate panels, and finish with an organza ribbon and a pretty label. youwillneed method Sem cube cakescoveredin 1 Temper he dak choclate 3s show in the techniques or page 7 ‘chocolate or espresso ‘Spread the chocolate out on toa marble slab or stainless steel tray toa antessewt depth of 2-3mm.Once the chocolate has just set, use the templates on dark chocolate ~ allow 1509 | ee page 153 to cut out 2 short sides. 2 fang sidesand 1 lid for each cake sharp knife 2 Fxthe 2shor sides ist onto opposite sides of one cake they should organza isbon VSmm wide. etre tothe buterceym. Then the 2 longer sides onthe wo remaining ‘Mow 50am pereake sides before applying the bd pretty cards: 3 Starting with the cenue of the ribbon in the centre of the lid, wrap up the ake and the ron ng the prety coe to pce. Fin al the cakes inthe same way. 4 Serve on square plates These cakes will een for afew days once ‘completed as they ate shel stable, nvake a it presented in a bos. CHOCOLATE BOXES B