Chocolate Heart Candies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 54 hearts
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb milk chocolate, coarsely chopped
  • 14
    teaspoon orange oil
  • 4
    ounces milk chocolate, in 1 to 2 pieces
Advertisement

DIRECTIONS

  • Melt 1 Ib.
  • chocolate and orange oil in medium bowl.
  • Stir until smooth.
  • Temper using 4 oz.
  • chocolate.
  • Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
  • Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
  • Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
  • If chocolate resists, refrigerate an addtional 5 minutes.
  • If desired, brush each heart lightly with gold dust.
  • Spread remaining chocolate on waxed paper.
  • Refrigerate until set; store in airtight container.
Advertisement