During Christmas my SIL made chocolate bark with almonds and cranberries. I was in love. I ate way too much and enjoyed every bite. I wanted to recreate this treat to share for Valentines. When I made it recently and tried to cut it into heart shapes things did not go well. Someone asked why it mattered if it was in heart shapes and that you were just going to eat it. When someone has that state of mind there are no words to explain why it is important that the chocolate is in cute heart shapes. It is hard to explain why a cute presentation is important. I know if you are reading this blog you probably get it. What follows is my journey making chocolate hearts.
Step One: Shopping
Step Two: I do not own any candy molds so I improvised and used cookie cutters as molds. I chopped almonds, and then added cranberries to the mold. I topped the nuts and berries with melted chocolate. I melted the chocolate in the microwave. I let is cool until hard before I removed the heart from the mold.
12 ounces dark chocolate (bar or chips)
1/2-cup dried cranberries, coarsely chopped
1/2-cup unsalted almonds, coarsely chopped**
**Pistachios can be substituted for the almonds.
Directions: Place chocolate in medium, microwave-safe bowl. Microwave on medium for 1 minute, then stir. Continue microwaving on medium in 15-second intervals, stirring after each heating, until chips are melted and smooth when stirred.
I had so much fun packaging the hearts. The tags are from another post which can be found here.
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