- bitter chocolate - 100 Grams
- cream in fat content of 35% - 100 Milliliters
- white chocolate - 100 Grams
- coffee soluble - 2 teaspoons
Break the tile of bitter chocolate into small pieces. Fold them in a metal bowl or in a small saucepan. We put a bowl of chocolate on a pot of boiling water of suitable diameter. Melt in a water bath until a uniform chocolate mass is formed. We take a baking mold in the form of a heart and we trace 8 hearts on a parchment leaf. You can also make a stencil in the shape of a heart (width about 10 cm) from the thick paper and draw hearts using it. A small culinary brush apply chocolate to the parchment. The layer should be not very thick, but not very thin, 0.3 cm. We put the hearts for 10 minutes. in the refrigerator, then we apply the second layer. Let's freeze, after which carefully remove the hearts from the paper to a dish and put in the refrigerator. Now take the white chocolate, break it into small pieces and rub it on the grater. Dissolve 2 tsp. coffee in cream, mix well. Pour the cream into a saucepan and bring to a boil. Add the white chocolate to the hot cream and mix thoroughly. Cool the mixture at room temperature, then beat whisk in a lush mass and pour into the confectionery syringe. Squeeze a small amount of cream into 6 hearts and stack them one on another (3 hearts with cream in a pile). Cover the remaining chocolate hearts and store in the refrigerator until the time of filing on the table. Bon Appetit!
Servings: 5