How to make Chocolate Hearts


Woo hoo! A new tutorial! Let me show you how to create a beautiful chocolate heart shell filled with some delicious rocky road! Yum!


You know me, I don’t usually follow the trends but sometimes when something is everywhere I get a little intrigued and want to give it a go (FOMO much?!) So let’s get stuck in on my version of the chocolate heart.


What you’ll need:

- Silicon geometric heart mould*

- ½ bag of Candy Buttons/Melts in the colour of your choice**

- A teaspoon

-100g white chocolate, plus about 25g for decoration

- Whatever you want to put into your rocky road! You don't need much. I used:

- Handful of marshmallows

- 1 stick of a white Kinder Bueno bar

-1 packet of mini party rings

- Piping bag (optional)

- Sprinkles


*I just got mine from Amazon but I have seen others on cake decorating websites. They come in a variety of sizes. I’ll be using the medium size for this tutorial.


** If you are feeling extra fancy you can temper the chocolate but candy melts are so user-friendly and already come pre-coloured. If you decide to colour the chocolate yourself remember you can’t just use any old colour - you need an oil-based one like Americolour or Colour Mill.






What to do:

  • Melt the candy buttons. You can either do this over a pan of hot water or in the microwave. It’s really easy to do it in the microwave. Just pop your Candy Melts into a heatproof bowl and put it in the microwave for 15-20 second bursts. Keep checking and stirring so you don’t overheat the chocolate.

If the buttons get overheated you won’t be able to work with them to fill your mould.


TOP TIP - Stop microwaving when there are small bits of chocolate left to melt. If you stir for a little bit there will be melted by the residual heat of the rest of the chocolate and this prevents the chocolate from being overheated.

  • Coat the silicone mould with the melted chocolate. Spoon a couple of spoonfuls into the mould. Using the back of the spoon helps move the chocolate around so it covers the whole mould, from the bottom to the sides. It might fall from the sides and pool in the bottom a bit but don’t worry about this

The Candy melts will set quite quickly so just do one heart at a time.

  • Once all the hearts are filled with chocolate, pop the mould into the fridge for 5-10 minutes. It won’t take long for the chocolate to fully set

  • Once the first layer of chocolate has set, take the moulds from the fridge and add a second layer. You might need to remelt the chocolate.

Using the back of the teaspoon again, go over the chocolate, paying particular attention to the sides as this is where the chocolate is the most delicate. We want a nice layer on the sides so it’s not too thin.





You’ll need to work quite quickly as the first layer will be cold from the fridge and start setting the new layer.

  • Put it back in the fridge to set completely

  • Meanwhile, start making the rocky road.

  • Melt 100g of white chocolate, again over a pan of hot water or carefully in the microwave. Once melted, set aside to cool slightly.

  • Prepare the rest of the ingredients by chopping the Bueno bar and the Party Rings. You want to cut them relatively small so they can fit into all the crevices of the mould.

  • Cut up the marshmallows into small pieces too. It might be easier to do this with some scissors.

  • Once everything is chopped, add it to the white chocolate and mix together. Make sure all those tasty crumbs are in there too!



  • Remove your mould from the fridge and start adding the rocky road. You might have to help things along by moving the rocky road around with your spoon to help fill the gaps; this is where the crumbs come in very handy!

  • Once you have filled the moulds as much as you can, you can use any leftover candy melts to fill in any spaces. Just melt it down again and spoon it in.

  • Pop in back in the fridge to allow the rocky road to firm up.



  • Once everything is set, take the mould out of the fridge and remove the hearts from the silicon by gently pulling the silicon away from the edges and then peeling it away from the heart and gently popping it out. You can neaten up te edges with a sharp knife.

  • If you can’t wait any longer just get stuck in! But if you can be patient let’s add a bit of decoration

  • Melt the 25g of white chocolate and leave it to cool slightly.

  • If you are using a piping bag, spoon the melted chocolate into the bag and snip a tiny bit off the end of the bag.

  • Put some pressure on the piping bag and quickly move it back and forth across your hearts. While the chocolate is still wet, sprinkle some sprinkles on for added prettiness!

  • If you don’t want to use a piping bag you can light coat a spoon with the melted chocolate and flick that back and forth across the heart for a similar effect.

  • Leave them to set again and then enjoy! Or you can package them up in a box for a great gift!




As always, if you have any questions do get in touch. And if you give them a go I would love to see how you get on so tag me on Instagram - @TallulahsBakery, or share your images over on my Facebook page - www.facebook.com/tallulahsbakery


See you next time!


Vicky





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