– 200g dark chocolate
– 100g chocolate chips / buttons
(milk, dark or white chocolate)
– silicon heart mould
– food thermometer
– mixing bowl
– wooden spoon
– tea towel
– 2 teaspoons
– angled palette knife or small spatula
– small sharp knife
1- Chop dark chocolate block using a sharp knife. Put chocolate chunks into a mixing bowl
and perch it on top of a saucepan half-filled with water.The base of the bowl should not touch water.
Simmer water for several minutes but don’t let in boil.Wait till chocolate melts.
2-Use food thermometer (don’t let thermometer touch base of the bowl) to check if chocolate temperature has reached 48/49 ºC or 118/120 ºF.
If so, remove the bowl from the saucepan and wrap a tea towel around its base.
3-Pour buttons/chips into the melted chocolate and stir it well.
Wait till buttons melt and check temperature again.
It should be around 30/32 ºC or 86/89 ºF.
4-Transfer melted chocolate into the silicon mould using a teaspoon.Use another teaspoon to scrape it all in.Gently vibrate and tap the mould while filling it, to make sure the hearts are evenly filled.
If some of the hearts are overfilled, scrap it away with spatula or angled pallet knife.
5- Put filled mould in a dry, cool place and leave it for at least 30 minutes. When ready, chocolates will be hard and glossy.
6- To remove chocolates, flex the mould a little and flip it over. If necessary use a small, sharp knife to cut excess chocolate around the bottom of each heart.
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