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Clip the 2 halves of the mold together. Place the mold inside a box and pour chocolate inside of it. Rotate the mold so the chocolate evenly coats the inside. Pour the excess chocolate back into.
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Place foil mold on pastry base. 4. To make cornucopia, roll one-fourth of pastry into an oval, about 15x10 inches. Cut pastry oval lengthwise into 1-inch strips, using scalloped pastry cutter. Mix 1 egg and 2 teaspoons cold water. Brush 1 short strip with egg mixture; place strip, egg mixture side out, around tip of mold, forming a point.
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7. Mix an egg with a little milk and brush it on your cornucopia. This should make a nice shiny glazing. 8. Preheat your oven to 180°C and bake your cornucopia for 10 - 15 minutes. Check if it gets brown evenly, and shift its position if necessary. Turn the heat down to 150°C and bake it for another 10 minutes.
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Set aside. Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer. Add the water and oil and mix on low until combined. Slowly add in the remaining flour until the dough forms a ball. Switch to the dough hook, continuing to mix on low, for 4 minutes. Keep adding flour, bit by bit until the dough is no longer sticky.
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Lay the strips along the foil mold, starting at the wide opening end. Leave an inch or so at the top for something to hold onto. Put the seam ends where the dough meets on the underside of your mold to hide them and give your cornucopia a smooth appearance. Overlap your strips slightly and don't leave any gaps.
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To start the cornucopia you first need to create your mold so depending on the size of your cornucopia you want to use a regular sized water bottle (for a 10-12" Cornucopia) or an extra large water bottle (for a 16-18") Cornucopia. If you have crafting paper this is even better. Make a paper cone and use that as your mold.
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Flour your counter/table and place the dough on it, forming a loaf. Cut 12 1-inch-wide strips. Make into ropes. Place them onto the mold, leaving a little room between the strips. Brush with egg yolks. Place the cornucopia on a cookie sheet and bake at 375 degrees for approximately 30-35 minutes.
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Cover; let rest 10 minutes while forming cornucopia mold. Gently fold pizza pan into a cornucopia shape, leaving a 5-inch opening and carefully crimping the narrow end in an upward curve. Generously spray with cooking spray and place on a large baking sheet that has been sprayed with cooking spray or lined with parchment paper. Divide dough in.
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To give the cornucopia a golden-brown finish, beat an egg and brush it over the entire surface of the bread dough. Then, carefully place the mold onto the baking sheet lined with parchment paper, and transfer it to the oven to bake for the recommended time on the dough package or recipe.
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To make a form, roll pizza pan into a cone shape with a 5-inch circular opening, as in Fig. 1. Curve pointed end to one side to create cornucopia shape. Spray both the form and the baking sheet with cooking spray. Place form on the baking sheet. Roll each loaf of bread dough into a 15- x 9-inch rectangle, about 1/4 inch thick.
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Bend the small end of the cone to form the shape of a cornucopia (not too much as the foil will need removed after baking). Roll out some of the risen Traditional White dough to about 1/4 inch thick. Cut thin strips no wider than 1/4 inch. Start at the small end of the cone and begin wrapping the strips of dough around the non-stick foil.
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