Valentine's Chocolate

it's that time of year again -sigh- this time i wanna try to actually make chocolate candies

up on the list right now is
1. chocolate hearts
2. chocolate truffles

the hearts are pretty simple and this is what i think i want to do for it
- as much chocolate as you want
- parchment/baking paper
- ziplock bag
- a microwave~

- put small pieces of chocolate or chocolate chips of your choice into a ziplock bag and melt in the microwave.
- watch the thing spin around and around and remove the bag with caution since chocolate can be very hot. chocolate doesn't need to be completely flowly and liquidy. it should be thick for shaping.
- cut off a small corner of the ziplock bag and squeeze the melted chocolate onto the parchment/baking paper into shapes of your choice. if the chocolate is not thick enough, the shape may not hold or you can't get the pieces to have enough thickness.
- decorate with sweet candy, other color of chocolates or anything of your choice if necessary.
- allow to cool and harden in fridge.
- remove from fridge, eat it or give it to your friends and loved ones :"3

i'll have to try it out and see how this really works but i think it would be quite easy in fact. will post results by next week


truffles can be a tad more difficult. but i'm liking the recipe i found on 'joy of baking' website.
full article here. below is the shortened version/recipe only

8 ounces (227 grams) semisweet or bittersweet chocolate cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

2 tablespoons alcohol (Cognac, brandy

, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

should look something like this

BON APPETIT~