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ruby chocolate

STRAWBERRY RUBY CHOCOLATE HEARTS

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Servings: 24 pieces
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

  • silicon mold

Method
 

  1. In a double boiler, break up chocolate and let melt.
  2. Once melted, add the crushed freeze dried strawberries and mix with a spatula.
  3. Place 1 teaspoon of the chocolate mixture into your molds. Give it a tap to get out any air bubbles.
  4. Add ¼ teaspoon of pop rocks to each piece. Cover with the chocolate.
  5. Tap the mold a few times to get rid of air bubbles.
  6. Refrigerate for 2 hours until hardened.
  7. Remove from mold and spray with gold dust.
  8. 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.