I know its short notice, but there’s still time to make a glittering chocolate Valentine delight for your Truly Fair or Beloved. Even if you think it’s all a bit commercial, this is a romantic gesture made by you and whatever the day, there’s always room for romance.
Chocolate Valentine Hearts
- 300g good quality milk Chocolate (or dark if you prefer)
- 300g good quality vanilla white chocolate
- A selection of nuts and dried fruit to sprinkle
- Edible glitter in pink and red
- Edible red ‘sparkles’
- white and milk chocolate pearls
- Using either a heart shaped cookie cutter or cut the shape from a piece of cardboard and draw around it onto a piece of baking parchment. Use separate pieces of paper for the glitter heart to stop the glitter getting onto everything.
- The chocolate will make at least 10 hearts in each colour depending on how thick you make the chocolate when you form the shapes.
- Melt the milk chocolate in a bowl over a pan of simmering water. Be very careful to keep any splashes of water away from the chocolate. If the chocolate gets either too hot or wet it will seize and turn grainy and impossible to shape.
- Once the chocolate has melted turn over the parchment so that you can see the outlines through the paper. You don’t want to get pencil on the chocolate, particularly the white chocolate. Believe me it does show!
- Using a teaspoon spoon some of the chocolate onto the first shape and coax it in to the shape on the paper. Add more chocolate a bit at a time until the heart shape is formed.
- Using your decorations, decorate the shape and repeat. One heart at a time.
- Set aside some of the chocolate to use as decoration on the white chocolate hearts.
- Repeat the entire process with the white chocolate.
- For the ‘sparkle’ and glitter hearts, sprinkle the edible glitter onto the shape whilst the chocolate is still hot trying to keep the glitter as even as possible.
- Once the hearts are decorated you can add to the decoration by piping chocolate over the nuts or fruit. Use a disposable piping bag and snip off the end to give a very small hole.
- If you are feathering use a cocktail stick to drag the chocolate colours across each other.