BREAKABLE CHOCOLATE HEART TUTORIAL, SMASH HEART, HOW TO DIP STRAWBERRIES

Ingredients

• 6 pieces Strawberries (fresh, washed and patted dry)
• 300 g White Chocolate (good quality, broken into pieces for even melting)
• 5 ml Peach Candy Coloring (food‑grade, from Color Mill brand)
• 1 g Gold Luster Dust (edible metallic dust for decoration)
• 12 pieces Mimi Cupcake Liners (small silicone liners to hold dipped strawberries)
• 2 pieces Food‑Safe Brushes (Small and Large) (small skinny brush for luster dust, large fluffy brush for chocolate coating)
• 2 pieces Ziploc Bags (freezer‑safe, for melting chocolate in microwave)
• 1 piece Flower Silicone Mold (small mold for gold‑dusted flowers)
• 1 piece Breakable Heart Silicone Mold (geometric heart shape, designed for chocolate)

Instructions

1. Prepare Strawberries

   Rinse the strawberries under cold water, remove stems, and pat completely dry with a kitchen towel.

   Time: PT5M

2. Melt White Chocolate (First Batch)

   Place 200 g of white chocolate in a microwave‑safe bag or bowl, melt in 30‑second intervals, stirring between each burst until smooth.

   Time: PT5M

   Temperature: 45°C

3. Add Peach Coloring

   When the chocolate is fully melted and off the heat, add 5 ml peach candy coloring and stir until the color is uniform.

   Time: PT2M

4. Fill Heart Mold

   Pour the colored chocolate into the breakable heart silicone mold, tapping the mold gently on the counter to release air bubbles.

   Time: PT3M

5. Chill Heart

   Place the filled heart mold in the refrigerator until the chocolate hardens.

   Time: PT10M

6. Melt White Chocolate (Second Batch)

   Melt the remaining 100 g of white chocolate using the same microwave method for dipping the strawberries.

   Time: PT5M

   Temperature: 45°C

7. Dip Strawberries

   Holding each strawberry by the stem, dip it into the melted chocolate, then gently tap to remove excess. Place each dipped strawberry onto a mimi cupcake liner.

   Time: PT5M

8. Add Second Chocolate Layer to Heart Edges

   Remove the heart from the fridge, then using a small brush, apply a second thin layer of melted chocolate around the edges to strengthen them.

   Time: PT3M

9. Fill Heart Interior

   Pour a small amount of melted chocolate into the center of the heart to create a decorative interior.

   Time: PT2M

10. Chill Heart Again

    Return the heart to the refrigerator for a few minutes until the second layer sets.

    Time: PT5M

11. Demold the Heart

    Gently flex the silicone mold to release the chocolate heart, taking care not to touch the top surface.

    Time: PT3M

12. Apply Gold Luster Dust

    Using the small skinny brush, dust a tiny amount of gold luster onto the center of each flower and butterfly mold.

    Time: PT3M

13. Place Decorative Elements

    Carefully lift the gold‑dusted flowers and butterflies from their molds and arrange them on the chocolate heart and around the strawberries.

    Time: PT5M

14. Final Chill and Serve

    Return the assembled box to the refrigerator for 5 minutes to set any loose pieces, then serve immediately or store as directed.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g