My best friend in college introduced me to the wonderful world of Godiva Chocolates. I led a sheltered rural childhood. I have taken great pleasure in introducing my daughter to Godiva Chocolate at a young age. Our special thing when we are shopping together is to split a milk chocolate bar and not tell the boys. However, without a Godiva Boutique anywhere in sight and no one leaving me an assorted ballotin at my front door, I haven't had one of my favorite milk chocolate hazelnut praline hearts or an open oyster in years. As Valentine's Day approaches, I started thinking about those coveted milk chocolate hearts and I had an idea...
Let it set/cool to 90F
You may need to add a second coat of chocolate to achieve desired thickness.
They're pretty just like this:
Heat a cookie sheet in the oven for a couple of minutes and remove. One by one, take each Nutella-filled chocolate heart shell and turn it over onto the warm cookie sheet to evenly melt the edges of the shell. This will melt the chocolate enough to stick the tops and bottoms together. If you have any shells with low or uneven sides, the chocolate will melt the edge even when you place it on the warm cookie sheet. The photo below shows the chocolate edge melted down and a little warm Nutella filling in the middle. Lick it clean. There you have it. Easy, easy, easy.These impostor milk chocolate hearts with hazelnut filling taste pretty close to the real thing. They are double the size of the real ones (which is how it should have been anyway). This is one of my favorite ideas.
The moral of this story is to not wait around for someone to bring you chocolates...