I had some melting chocolate leftover from Christmas so I decided to
purdy it up so I could give it away re-purpose it for Valentine’s Day. So I made some chocolate bark in a heart-shaped mold (specifically, this one from Wilton):
by Renee’s Soirees
8 oz milk or dark chocolate
8 oz white chocolate
2 tsp vegetable oil, divided
any pink, red, or heart-shaped sprinkles
Melt the brown chocolate and 1 tsp vegetable oil in the microwave on 50% power in 30-45 second intervals, stirring in between. Do this until it is melted but not necessarily in a liquid state. Drop by spoonfuls into heart mold. (You can also use a bar pan lined with waxed paper, or heart-shaped cookie cutters on a piece of waxed paper). Carefully push chocolate around mold or cookie cutter until it covers the whole bottom, but try not to splash it onto the sides too much. Put pan in freezer for 5-10 minutes (or refrigerator for 15 minutes), until firm.
While you are waiting for that to firm up, melt white chocolate and 1 tsp vegetable oil in the same fashion. Once the brown chocolate layer is firm and cold, spoon the white chocolate on top and even it out with a toothpick or small spoon. Sprinkle heart-shaped sprinkles on top and put pan in fridge or freezer until chocolate is cold and solid. Gently push bottom of silicone mold inside out to ease the candy out.
Unless you have 2 heart molds, you will have to reheat the remaining chocolate and repeat entire process again, as this recipe makes about 12 hearts, and the pan only has 6 heart molds. But these are still surprisingly quick to make.
Yield: Approx. 12 chocolate hearts
Serve these at a party, or package them in a zip-top baggie with a Valentine topper, and hand out to classmates or coworkers!
Tip: Use a quality chocolate. I have also made these using a generic almond bark from a grocery store. It was AWFUL. I like the Wilton candy melts (available at craft stores), but you could also use Ghiradelli or Callebaut chips or bars.
Option: If you would like these to be a Peppermint Bark, add 1/4 tsp peppermint extract to each batch of chocolate. YUM!
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