Skip to main content

Solid Milk Chocolate Peanut Hearts

To balance out the dark chocolate hearts in my Valentine's Day box, I opted for milk chocolate hearts.  Yes, cliché.

Stacey's Milk Chocolate Peanut Hearts Ingredients:
24 oz Guittard 38% milk chocolate couverture
8 oz roasted, unsalted peanuts
Heart Molds

First, I chopped up the peanuts to make sure they were ready to go once my chocolate was tempered.


Then I tempered my milk chocolate.  Milk chocolate is tempered in the same way as dark chocolate except working temperature is about 86F instead of 90F.  However, I'm putting these into molds, so it's better if it's more liquidy anyway.  

As I stirred the chocolate, I left the spoon that I'd be using to fill the molds as well as the peanuts in the microwave, WITHOUT turning it on of course.  Just to keep them warmer than room temperature that way the chocolate won't cool as fast once I put the peanuts in, or set on the spoon as quickly. 

I spooned in the tempered chocolate and peanuts and jiggled the mold on the counter (same as the dark chocolate hearts recipe) to remove air bubbles and flatten the bottoms.  Then I put the molds on the table to cool and the next day they looked like this and were ready to be freed:
I put some plastic wrap on a baking sheet to free the chocolates on.  This is not a polycarbonate mold so these can be released by pressing the plastic lightly on the backs of the hearts and then tapping the mold gently.
Freedom!!!

And, in their little white cups:

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs. Ingredients  (organic, if possible) 3/4 cup whole wheat flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 eggs 1 cup cottage cheese 1 teaspoon vanilla extract 2 tbs milk butter, oil or oil spray Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender). Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish. It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping. Remove when golden brown. If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes. Also, I usually make a big batch o