Homemade Chocolate Candy Hearts Recipes

CHOCOLATE CANDY HEARTS

Steps:

• Place heart molds onto a baking sheet
• In a double boiler simmer water to medium low heat
• Add 2 teaspoons coconut oil and semi sweet chocolate chips
• Whisk chocolate until completely melted and smooth
• Pour into molds filling half way
• Place mold in freezer for about 10 minutes
• Clean double boiler for white chocolate
• Place 2 teaspoons of coconut oil and white chocolate chips into the double boiler
• Whisk chocolate until completely melted and smooth
• Remove molds from freezer
• Over the semi sweet chocolate fill with white chocolate
• Freeze for 25 minutes and enjoy
• You can store at room temp or in the fridge (my preferred method)

HOMEMADE CHOCOLATE CANDY HEARTS

Steps:

• In three separate small microwave safe container's, melt 1/2 cup of each color candy melt on 50 percent power for 2 to 3 minutes, stirring every 30 seconds until melted and pour each into a separate decorating bag.
• Fill your heart molds about 1/4 way with Valentine sprinkles.
• Cut a small piece off the bottom of each plastic decorating bag and start filling each heart up with your melted chocolate.
• Carefully tap the mold onto your countertop several times so the chocolate settles.
• Freeze for about 10 minutes, pop out and enjoy!

VALENTINE CANDY HEARTS

Steps:

• Candy hearts: Place heart-shaped cookie cutters on a piece of foil, leaving space above the top of each cookie cutter for placing the ribbon hanger later. Coat the foil and cutters with cooking spray., Cut the satin ribbon into six 6-in. lengths. Place the ends of one ribbon piece together to form a loop. Position the ribbon loop at the top of one cookie cutter so the ends are touching the foil and the loop drapes over the top of the cookie cutter. In the same way, position a ribbon loop on each remaining cookie cutter. Set aside., Unwrap the hard candies and place in the large resealable heavy-duty plastic bag. Crush the candies using a mallet or rolling pin. Transfer the candies to the large heavy skillet. Cook over medium heat until melted, stirring occasionally., Fill each prepared cookie cutter with the melted candy to a 1/4-in. thickness, covering the ends of each ribbon loop at the same time. Let stand for 1-2 minutes. Carefully remove the cutters. Let stand until set, about 1 hour., Royal icing: In a small bowl, combine the confectioners' sugar, water and meringue powder. Beat on high speed for 6-8 minutes or until thickened., Insert the pastry tip in one corner of pastry or plastic bag and cut a hole in the bag. Place the icing in the bag. Pipe the desired designs or Valentine phrases on each heart.

CHOCOLATE HEART CANDIES

Steps:

• 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.