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Ahh yes, it’s almost Valentine’s Day which of course means lots and lots of hearts, candies, and chocolate! I am a bit of a chocoholic if I do say so myself! I adore all kinds of chocolate. I must dreadfully admit though that at one time I did not like the smell of chocolate! Years ago, when we were having to move around a lot due to my husband’s job, I worked at a chocolate factory! One “benefit” was that you could stop by any of the production lines as there was a box at the end of each line that had pieces that did not make it through quality control. One would think that would be a dream job, right?
At first, I was like oh my gosh! Chocolate any time I want! The glorious smell of chocolate waffling through my office every time the door opened…I mean that is heaven, right? Wrong! The first few weeks absolutely, it was great. After that, the fun wore off. I took a shower every day I got home from work due to the smell. There seems to be a different smell when it is being processed and prepared. It honestly made you NOT want to eat it. The original founders of the company had learned a long time ago that after working around the chocolate all day and being able to eat it whenever you want, the last thing you would want to do was eat it and that stopped people from trying to steal it to take it home. Believe me when I say it helped curb my appetite when I worked there.
Thankfully that phase is over, and I love making things with chocolate! I have developed a bit of an obsession working with candy melts and molds now. I love seeing chocolate go from a solid form, into melted glistening chocolate back into a neat molded form. The molds they are coming out with now are very cool! I happened to see one mold on tv this weekend that I am now in the hunt for. It would be so much fun to try out if I can find it!
I already made my husband one of his favorite meals on Sunday for an early Valentine’s Day dinner. Our lives are so chaotic during the week with the kid’s schedules, it is easier to do it on the weekend before. For that meal, my dessert was a Red Velvet Cream Cheese Bundt Cake. For the actual day, I am making chocolate candy to give to my kids and my husband. It’s really so much easier to make it while everyone is at work and school, so I can hide it before they get home!
To make these delicious Chocolate Heart Candies, you will need a chocolate mold (I used this one from Wilton), disposable squeeze bottles, white chocolate wafers, a unsweetened 100% cacao chocolate bar, and semi-sweet morsels. It’s a very simple recipe that is so yummy and it has just the right amount of sweetness! I have found that by using a mix of the unsweetened chocolate plus the semi-sweet, they balance the flavor out perfectly. That flavor combined with the sweetness of the white chocolate wafer is just right. It’s not too sweet or too bitter.
Here is the recipe for the Chocolate Heart Cookies:
12 oz bag white chocolate wafers
1 bar of unsweetened 100% cacao chocolate bar
½ cup of semi-sweet morsels
Disposable squeeze bottle
Put 12 wafers into the disposable bottle and microwave following the directions on back of the wafer bag. Once the wafers are melted, put the lid on top of the bottle and gently squeeze a little bit of the melted chocolate into the mold. Another way that you can melt the chocolate is to put one wafer into each mold. Then microwave according to the directions on the back of the package that the mold came in. Both ways work perfectly well. Your goal will be just to have a small white layer of chocolate in the bottom of the mold.
Once the mold is full, lay it on a flat surface in your fridge. While the chocolate is setting up, assemble your double boiler. I normally place water in a sauce pan and place a glass bowl over it for the chocolate. I have found that this way of tempering the chocolate works great. The key to remember when tempering cholate though is that you do not want it to get too melted. Then the chocolate almost gets to a burnt and bitter stage. Once it gets to that stage, it’s game over. You cannot bring that back. Your goal when tempering the chocolate is for it to develop a shiny gloss. When you see the chocolate getting to that point AND when there are still some bits of chocolate that are unmelted, pull it off the heat. Then stir the chocolate a few things and you will get everything melted to the perfect consistency.
After your chocolate is melted, you can pour it into another disposable squeeze bottle or you can pour it into a measuring glass cup and then pour the chocolate on the top of the white chocolate that you already melted. Place the filled mold on a flat surface in the fridge. After the mold has been chilling for about an hour. If the chocolate still has a sheen to it, it has not set up yet. Recheck it again after another 30 minutes.
After it is set up, carefully turn the mold over on a cutting board or plate and the chocolate should fall right out of the mold. If you are using this silicone mold, you can bend it and press on the bottom of the mold to get the candies to come out.
Put the chocolate candies into a cute box or on a cute plate and present them to your loved ones.
Make sure to pin this now so you’ll have it for later: