Monday, January 23, 2012

Godiva and Nutella Chocolate Hearts...now with raspberries

The good thing about not doing things perfect the first time is that you have a reason to try again.  First attempt, I overheated the chocolate and got a little chocolate bloom on my Godiva chocolate hearts with Nutella filling to resemble my favorite Godiva hazelnut praline hearts.  Still delightful in taste, but a bit compromised in appearance,  I had to do a do over.  This time, I also picked up a Godiva White Chocolate Vanilla Bean bar...which made me think of the Godiva white chocolate stars with raspberry filling...
You see where this is going?  Dangerous thinking path I'm on over here.  So, raspberries came into play for my second attempt.  Melting the white chocolate (look at the vanilla bean freckles)...
While searching for my paint brush to coat the sides of the mold, I saw this medicine dropper in the drawer to use to squirt the chocolate into the heart shapes.  Work quickly or the chocolate will begin to harden in the squirter.  Otherwise, fantastic little helper.
 Allow the chocolate to harden and remove from the molds...
 Pipe about 1/2 teaspoon or a full teaspoon of Nutella in the center of the hearts:
This time I warmed a skillet on the stove and placed the heart shells face down to melt the edges even:
While edges are still slightly melted, stack one heart shell on top of the other.  I mixed and matched milk chocolate and white chocolate:
This time they turned out so pretty.
I topped the remaining Nutella filled heart shells with a fresh plump red raspberry.
 Let me find something not quite right with theses...
 Hmmmm....
 What will I use as an excuse for my third attempt?  Valentine's Day is still a few weeks away.  A no calorie version.
I heart these hearts.

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