HANDMADE CHOCOLATE HEARTS
Make 15 beautiful handmade chocolates all by yourself. This kit makes two flavours -
Milk chocolate with pistachios, just so satisfying to crunch into. Dark chocolate you'll be pleased to know also has a surprise centre. This time caramel dulche de leche sauce.
50g dark chocolate
50g milk chocolate
20ml dulche de leche caramel sauce
Wash, rinse, and dry your mould thoroughly. Ensure there are no wet pockets to prevent any issues in the process.
You'll be creating two flavors - milk chocolate with slivered pistachios and dark chocolate with a dulce de leche center.
Start with the dark chocolate. Microwave it in a narrow and deep bowl for 30 seconds, no longer. Check to see if about 2 pieces are not melted. Stir the chocolate until all pieces start to melt, producing a smooth tempered chocolate. Gently spoon the dark chocolate into 8 empty cavities, filling them ¼ of the way up. Make sure to cover the sides. Freeze the mould for 10 minutes.
Temper the milk chocolate in a narrow, deep bowl in the microwave. Do this in two or three 20-second bursts, ensuring it's just melted and not overheated. Spoon caramel into the dark chocolate cavities, filling them ¾ of the way up. Sprinkle slivered pistachios into 7 cavities. Gently spoon the milk chocolate into 7 cavities, trying not to disturb the pistachio layer on the bottom. Freeze for another 10 minutes.
Reheat the dark chocolate for 15 seconds until it reaches tempering point again, being careful not to overheat. Spoon the tempered dark chocolate over the dulce de leche cavities, ensuring a smooth glossy bottom. Scrape off any excess chocolate with a butter knife. Return the tray to the freezer for 30 minutes.
Enjoy the chocolates with your loved ones or keep to yourself, we hold no judgement! They can be stored for about 1 week in a cool, dry place or 2 weeks in the fridge, although they'll likely be gone before then.