To make your chocolate case, you will need:
- 250g Easy melt chocolate
- heart-shaped cake tin
The base
1. Melt 250g chocolate over hot water (off the stove). Brush the chocolate into a heart-shaped cake tin and allow to set for 2-3 mins in the refrigerator. Repeat the process 3-4 times, brushing on a thin layer each time. Remember to brush the chocolate over the sides as well. When dry lift the chocolate shell out of the tin.
The lid
2. Using kitchen paper, trace the shape of the tin on to the paper. Repeatedly brush on layers of chocolate (as for step 1), allowing them to dry between each application.
Decoration
3. Personalise your ‘heart’ by piping on a name, adding chocolate flowers – or just allow your imagination to run riot.
To make chocolate strawberry kisses, you will need:
- 50g ground almonds
- 50g icing sugar – sifted
- 1 egg yolk
- 5ml lemon juice
- few drops almond essence
- 16 strawberries
- 125g easy melt chocolate
Place the almonds, icing sugar, egg-yolk, lemon juice and almond essence in a bowl and mix together to form a paste. Divide into 16 pieces and mould one piece together with each strawberry (remember to wash each strawberry first and dry them properly) to form a ball. Using a skewer, dip each strawberry ball into chocolate. Place on a baking sheet lined with greaseproof paper and leave until set.
These can be used to fill your heart-shaped chocolate box or could be served separately.
This recipe was originally published in Farmer’s Weekly 11 February 1994 by Adri Wittstock: Home economist for Nestle’
