Chocolate Heart Candies

1. 1

   Melt 1 Ib.

2. 2

   chocolate and orange oil in medium bowl.

3. 3

   Stir until smooth.

4. 4

   Temper using 4 oz.

5. 5

   chocolate.

6. 6

   Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.

7. 7

   Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.

8. 8

   Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.

9. 9

   If chocolate resists, refrigerate an addtional 5 minutes.

10. 10

    If desired, brush each heart lightly with gold dust.

11. 11

    Spread remaining chocolate on waxed paper.

12. 12

    Refrigerate until set; store in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.