Question:I want to make some white chocolate hearts to go on top of the cupcakes I am making for my wedding. Can you give me some tips on the best way to melt the chocolate and how best to cut them into the shapes I want?
Sloane
Answer:
To make 10 large chocolate hearts and five small hearts, melt 150g good quality cooking chocolate according to instructions on packet. Spread over a sheet of non-stick baking paper to about 2-3mm in thickness; allow to almost set. Using 8cm and 5cm heart-shaped cutters, cut out chocolate hearts. (You can buy a set of three hearts by McPherson's Housewares from David Jones and good cookware shops). Set aside on another sheet of non-stick baking paper until set. If you want to secure them to fine wire, place wire at the back of the heart and spoon a little extra melted chocolate over top. Leave to set. Hearts can be made a few days ahead and stored, layered with baking paper in between, in a covered container. Do not refrigerate.
