STRAWBERRY RUBY CHOCOLATE HEARTS
These chocolates have become one of my favourite chocolates. They are so good and fun to eat. It’s a party in your mouth. The ruby chocolate has berry notes, then mixing in freeze dried strawberries intensifies the berry flavour and then there is the pop rocks popping as you eat them. Not to mention, they are really pretty. The perfect edible gift.
STRAWBERRY RUBY CHOCOLATE HEARTS
Equipment
- silicon mold
Ingredients
- 4 bars ruby chocolate bars 90 gram bars
- 3 packets strawberry pop rocks 5.5 gram packets
- 34 grams freeze dried strawberries crushed
- edible gold dust optional
Instructions
- In a double boiler, break up chocolate and let melt.
- Once melted, add the crushed freeze dried strawberries and mix with a spatula.
- Place 1 teaspoon of the chocolate mixture into your molds. Give it a tap to get out any air bubbles.
- Add ¼ teaspoon of pop rocks to each piece. Cover with the chocolate.
- Tap the mold a few times to get rid of air bubbles.
- Refrigerate for 2 hours until hardened.
- Remove from mold and spray with gold dust.
- Store in an airtight container.
Notes
I got my silicon mold from IKEA. The heart shape is super cute for making bite size treats.
To make a double boiler, place a pot with about 2 inches of water on the stove and put a glass bowl over it, covering the pot. The water will steam and warm the bottom of the glass bowl which will gently melt the chocolate.