The perfect Valentine’s Day chocolates

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Posted on: 2023-01-27
 

The perfect Valentine’s Day chocolate

Just in time for Valentine’s Day, we’ve got a brilliant recipe to treat yourself and your loved ones. These hearts, glowing in a deep red, are filled and sealed in a beautiful, modern diamond-shaped mould. Hidden inside this tempting treat is a sensual rose and champagne ganache. Now that’s pure romance! Find out in this post how to make these heart-shaped chocolates yourself.

Be sure to give the recipe a go and treat your other half!

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Key figures

Quantity:24 chocolates

Chillingtime: 2 hours in total

Level of difficulty: Medium

Shelflife: 1 month

Ganache

Double cream70 g
Glucose10 g
Sorbitol5 g
Butter5 g
Milk chocolate couverture140 g
Champagne marc12 g
rose water1 tsp

chocolate wrapper

Cocoa butter colour | White
Cocoa butter colour | Red
Couverture | White, tempered400 g
Chocolate tattoo| optional

Key products

Making ganache

To make the ganache, bringthe double cream,glucose,sorbitoland butter to the boil in a pan. Stir constantly to prevent the mixture from burning. As soon as the cream mixture comes to the boil, remove it from the heat and pour it over themilk couverture dropsin a bowl. Leave the bowl to stand for about 1 minute to allow the hot cream to melt the drops, then whisk until a smooth mixture forms. The ganache must now be left to cool at room temperature for about 5 minutes. Finally, addthe Marc de Champagneand therose waterand stir the two liquids in well. Transfer the finished ganache to apiping bagand leave it to cool at room temperature for about 20 minutes. In the meantime, you can start preparing thepraline mould.

chocolate wrapper

Place the cocoa butter moulds in a warm water bath (max. 40 ºC).

The following always applies to all polycarbonate moulds: clean them thoroughly! Whether you’re working with praline moulds, bar or tablet moulds, or figure moulds. Thorough cleaning and polishing with a kitchen towel will give the finished products their desired shine. Once you have cleaned the mould thoroughly, you can proceed with the cocoa butter. Remove thewhite cocoa butter colouringfrom the bain-marie, shake it vigorously and dry it thoroughly, as no water must get into the colouring. Pour a little of the liquid colour into a small bowl, dip a toothbrush into it and then sprinkle the mould with small white splashes by running the bristles of the brush over your finger. Then wipe the mould lightly with a kitchen roll to clean it a little and leave the colour to set at room temperature for about 5 minutes.

Once the sprinkles are in place, you can nowcolour inthe whole mould with thered paintor spray it. You can either paint the mould with abrushor put the colour into anairbrush gun designed for cocoa butter colours(interested in ourairbrush chocolate-making course?) and spray it on. Both methods work very well. Turn the mould over every now and then to ensure that the colour really does fill every nook and cranny of the mould. Scrape off the excess colour from the mould with ametal scraperand wipe the mould over a kitchen roll again. Now leave the colour to dry for another 5 to 10 minutes at room temperature.

Now it’s time to fill the moulds. Pour the tempered couverture into a piping bag, cut a slightly larger hole in it and fill the mould completely with the white chocolate. Tap the sides ofthe praline mould with a spatula, then pour the contentsbackinto yourtempering machine and tap the edge of the mould again so that the chocolate flows out evenly and you end up with a nice, thin layer of chocolate. If you only have a smalltempering machineathome, we recommend pouring the mixture into a large bowl to avoid making too much of a mess. 

Next, run ametal scraperover the mould again to remove any excess couverture. Now place the mould in the fridge for about 5 minutes.

Not sure how to temper chocolate? Then come along to ourcouverture tempering courseor have a read ofthis blog post.

By now, the ganache should have cooled down enough to fill the pre-moulded chocolates. Take the chocolate mould out of the fridge, cut a small hole in thepiping bagcontaining the ganache and fill the moulds to about 2–3 mm below the rim of theheart-shaped mould. Tap the chocolate mould on the table a few times to release any air bubbles and ensure a smooth surface. You can now either place the mould in the fridge for about 1 hour or leave it at room temperature for at least 8 hours. This ‘resting time’ allows the ganache to dry out slightly on the surface, or form a thin skin, making it much easier to seal the chocolates. 

Once this ‘skin’ has formed, you can start sealing the chocolates. To do this, spread the tempered couverture over the front third of the praline mould.

Now there are two options. Either you simply use a wide spatula to spread the chocolate once from the front of the mould to the back and back into the tempering machine, or you can use achocolate tattoo. For this method, simply press the tattoo onto the mould with the chocolate, hold one end firmly and then pullitback using thewide spatula. This ensures the couverture is distributed really evenly and the chocolates are sealed perfectly. You can simply scrape off any chocolate that runs out the sides using a metal scraper. Now place the mould in the fridge for about 20 to 30 minutes.

Take the mould out of the fridge and carefully peel the chocolate tattoo away from the chocolate mould. Then stand the mould upright and flip it over onto your work surface with a swift motion. This will cause the chocolates to pop out of the mould by themselves. If a few are still stuck in the mould, you can repeat this process. If they still won’t come out, you can put the mould back in the fridge for another 5 minutes and then try again.

Now is the time to enjoy these heavenly chocolates, or to wrap them up nicely and give them as gifts. 

Storage & Shelf life

The finished chocolates will keep for up to a month. Of course, they taste best in the first few days! You can simply store them at room temperature.

Nutritional information per 100 g

Energy value in kJ:2109 kJ |Energy value in kcal:505 kcal |Fat:30 g, of which saturated fatty acids: 20 g |Carbohydrates:54 g, of which sugars: 49 g |Protein:6 g |Salt:0.24 g

 
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Posted in: Sweet recipes, Chocolate and pralines, Pralines

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