Vancouver has once again been hit by cupids arrow as the city was a washed in red and what a sweet day it is. Roaming through downtown streets literally every store is filled with roses and chocolates. As I sauntered over to the roses, I am filled with the sweet fragrance of them. Literally tonnes and tonnes of roses of various variations and colours filled the shelves as gentlemen purchase them for their sweeties. I reminisce and nostalgia filled me as I once received gorgeous fragrant red roses and got the warm fuzzy feeling afterwards. Haaaaaaaa…I think I shall by 1 for myself tomorrow. It was one special day as I lay witness to see the opposite sex patiently and with love select the red roses for their sweethearts thinking noting but the fluttering of the lashes, the twinkling of the eyes, the blushing of the cheeks and sweet smile as she receives them. Hmmmmm….a cartoon comes to mind Lady and the Tramp the spaghetti seen.
Well to make make up for the sweet fragrant roses, I decided to make something just as sweet, chocolate hearts.
Tips to Chocolate Making:
Temperature is important when tempering to ensure a beautiful glossy finish.
Make sure no water gets into the chocolate as it will seize.
This time I made pistachio and cranberry white chocolate hearts. I first tempered the white chocolate. Once the chocolate was tempered, it was poured into the chocolate mould. I then proceeded to make the fulling. Pistachios were toasted and cranberries were chopped up. The ingredients were then mixed into warm white chocolate and then pipped into the white chocolate hearts. Finally a layer of white chocolate to finish it off. The Key was the tempering or the seeding of the chocolate.
Happy Valentines Day!!!