Strawberry Coated Dark Chocolate Hearts

Ingredients

250 gms Dark Chocolate Bar
10 gms Strawberry Chocolate Bar (Scrapped)
Around 1 or 2 Heart Shaped Chocolate Moulds (Plastic or Silicon Moulds)

Servings / Time

16 Chocolates / 2 Hours

Preparation

1. Melt the chocolate bars using a double boiler method i.e place the chocolate bars in a vessel larger than the pan boiling the water. Add water to a pan such that the water should not touch the vessel above it. Boil the water and place the vessel with the chocolate bars above this boiling pan. Once the water boils, the steam from the pan below melts the chocolate in the vessel above it. Melt the chocolate completely such that there are no lumps and air bubbles. I have used a porcelain bowl above the pan. The chocolate needs to be stired as it melts so as to avoid it from getting burnt.

2. Once the chocolate has melted using the double boiler method, allow it to cool for a while as the bowl may be still hot. As the chocolate cools, scrap the strawberry chocolate bar and keep it ready on a plate. See that the moulds are washed and cleant well before using them. I have used plastic moulds and silicon moulds as well.

3. Once the chocolate has cooled, add the scraped strawberry bar around half a teaspoon into the mould first then take a Tablespoon of dark molten chocolate and fill the moulds with the chocolate upto the rim.

4. Once all the moulds have been filled, place them into a freezer for about 20 minutes. Once ready just tap the plastic moulds backwards and the chocolates will fall off onto a plate. For silicon moulds you just need to press the chocolate from the backwards onto the plate. If after freezing the chocolates are still not ready then they will not come off easily from the plastic moulds whereas from the silicon moulds they will come out half ready, so see that you freeze the chocolates well once added to the moulds.

5. Once ready you can wrap the chocolates with wrapping papers and refrigerate them so as to avoid them melting in a hot climate. If the climate is cool enough the chocolates may be kept in a nice cool environment.

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