- 2 x 180g Blocks Lindt DESSERT Premium Dark, chopped ;
- 4-6 Strawberries ; Little pistachio, optional 4-6 Raspberries ;
GentlyMelt and temper the chocolate.You find easy to follow instructions on how to temper chocolate here.
For the heart BoxThoroughly clean and polish the non-stick heart baking tins. (you can also use plastic chocolate moulds for this)Ensure the moulds are around 25°C.Too cold and the chocolate will appear dull and too warm will take the chocolate out of temper.
FillThe two moulds with chocolate.Give them a little tap to ensure there are no air pockets and allow the moulds to sit at room temperature for a few minutes in order for a shell to form at the edge of the mould.
InvertThe mould to remove any excess chocolate.Tap them thoroughly to ensure you create a thin shell.
ScrapOff any excess off the rim in order to leave a clean, uniform edge.
PlaceThe mould upside down on a baking paper lined tray and place in the fridge to set fully.This should take no longer than 10-15 minutes.
In the meantimeDip some strawberries in the remaining chocolate and if using, topped with pistachios.Place in the fridge to set.
To remove the heartsFrom the moulds, gently give the mould a slight twist and gently release from the mould.When chocolate is tempered correctly it slightly shrinks when it sets and pulls away from the mould.
Using a little more chocolatePipe some decoration lines onto the lid.
ArrangeBerries neatly in box and cover with lid
Happy Mother’s Day!
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