How To Make A Breakable Chocolate Heart!

Ingredients

• 340 g White Chocolate (high‑quality couverture, chopped)
• 225 g Semi‑Sweet Dark Chocolate (high‑quality couverture, chopped)
• 55 g Edible Gold Drip Chocolate (pre‑made gold chocolate drizzle, melt before use)
• 1/4 cup Conversation Hearts (assorted flavors, optional)
• 2 tbsp Sprinkles (any color, for decoration)
• 1 tbsp Freeze‑Dried Strawberries (crumbled, for bark texture)
• 2 drops White Food Coloring (optional, to tint white chocolate)
• 1 sheet Parchment Paper (for snap test and easy release)

Instructions

1. Set Up Double Boiler

   Fill a pot with about 2 inches of water, bring to a gentle boil, and place a heat‑proof bowl on top ensuring the bowl does not touch the water.

   Time: PT5M

2. Melt White Chocolate

   Add chopped white chocolate to the bowl, stirring constantly until it reaches 113°F (45°C).

   Time: PT7M

   Temperature: 113°F

3. Temper White Chocolate – Seed Method

   Remove bowl from heat, dry the bottom with a paper towel, then transfer chocolate to a second dry bowl to cool to 90°F (32°C). Add small pieces of unmelted white chocolate while stirring until temperature drops to 84°F (29°C).

   Time: PT10M

   Temperature: 84°F

4. Test Temper

   Spoon a small amount of chocolate onto parchment paper, place in freezer for 5 minutes, then tap – it should snap cleanly.

   Time: PT6M

5. First Coat in Heart Mold

   Pour about 1/4 cup of tempered white chocolate into the silicone heart mold, swirl to coat all crevices, then tap excess back into the bowl. Flip the mold onto parchment and chill in freezer for 5‑10 minutes.

   Time: PT8M

   Temperature: 82°F

6. Melt Dark Chocolate for Second Layer

   Using the microwave or double boiler, melt chopped semi‑sweet dark chocolate to 113°F, then seed down to 90°F (for dark) using the same method as step 3.

   Time: PT7M

   Temperature: 90°F

7. Second Coat (Chocolate Bark)

   Pour the tempered dark chocolate over the set white layer, spreading evenly. Sprinkle with sprinkles, crumbled freeze‑dried strawberries, and conversation hearts. Chill for another 10 minutes.

   Time: PT9M

   Temperature: 88°F

8. Unmold and Refine Edges

   Warm a plate in the microwave for 1 minute, then gently pop the heart out of the mold. Trim any uneven edges with a warm spatula and smooth the base on the warm plate.

   Time: PT5M

9. Seal and Decorate

   Melt the edible gold drip chocolate, drizzle over the top and sides, add a few extra sprinkles. If desired, place a tiny bead of melted chocolate on the seam and press the two halves together to seal.

   Time: PT6M

   Temperature: 90°F

10. Final Set and Serve

    Place the completed hearts in the refrigerator for 10 minutes to fully set. When ready, smash with a meat tenderizer or hammer and enjoy.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

2 g

Carbohydrates

22 g

Fat

18 g

Fiber

1 g