Chocolate has been considered a luxury for centuries and it is no less irresistible today than it was to the Mayan culture in the sixth century. Chocolate hearts can be purchased in stores and bakeries, made at home, given as gifts or used as an afternoon children's activity. They are easy to make and can be made with different flavours and colours for a customised treat.
- Skill level:
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Things you need
- Milk chocolate
- White chocolate
- Flavoured chocolate
- Double boiler
- Heart-shaped silicone moulds
- Coloured compound coating chocolate
- Skewer sticks
- Almond shavings, coconut or sprinkles
Melt 1 cup of milk chocolate over a double boiler. To do this, put 1/2 cup of water in the bottom of the double boiler and bring the water to a light boil. Put the top bowl of the boiler on and place the chocolate chips in the top bowl and stir consistently until the chocolate chips melt. Do not melt the chocolate in a saucepan over direct heat.
Pour the melted chocolate into heart-shaped silicone moulds and tap the moulds gently to level the chocolate. Fill the moulds to approximately 1/3 full and allow them to set at room temperature or put them in the refrigerator for 10 minutes to speed the process and then let them finish setting at room temperature.
Repeat the first step to melt 1 cup of white chocolate in a double boiler. Pour the white chocolate over the milk chocolate in the heart-shaped moulds, tap the silicone moulds gently and allow the chocolate to set again.
Melt another 1 cup of milk chocolate in the same manner as step one and pour it over the white chocolate. Instead of milk chocolate, you can use 1 cup of flavoured chocolate, such as raspberry, orange or mint-flavoured chocolate. Allow the completed chocolates to cool, then bend the silicone mould to loosen the chocolates and remove them from the moulds. Put the chocolates in the refrigerator for 30 minutes.
Decorate the chocolates. Melt two or three different colours of compound coating chocolate over the double boiler. Pour each colour in a separate bowl. Insert a skewer into the bottom of one of the chocolate hearts and quickly dip it into one of the colours. Do not leave the chocolate heart in the melted compound coating or it will begin to melt. As soon as the outer coating begins to harden, remove the skewer from the bottom. Insert skewers into five or six more chocolate hearts and dip them into different colours.
Scoop up 1/2 teaspoon of one of the compound coatings and drizzle it over five or six of the chocolate hearts that have not been coated.
Mix toasted almonds, coconut or sprinkles into one of the compound coatings, skewer the bottoms of five or six chocolates and dip them into the coating. Allow the coating to set for 10 minutes and then drizzle an alternate colour onto these chocolate hearts.
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