From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Yield: 40 piped hearts
| Chocolate, tempered | 400 g |
| Toasted Nuts | 80 pcs. |
| Dried Fruits, cubed | 80 pcs. |
Tools:
- Disposable Pastry Bag
- Drawn Heart Template
- Parchment Paper
- Sheet Pans
Method:
- Place the heart template on the sheet pan and then place a sheet of parchment paper onto of the template.
- Fill half of the disposable pastry bag with tempered chocolate. Carefully twist the top of the bag to seal.
- Using the template as guide, outline each heart with a thin band of chocolate. Allow to dry in a cool place.
- Meanwhile, prepare the assortment of toasted nuts and dried fruits, roughly four pieces per heart.
- Using a pastry bag filled with tempered chocolate, pipe an even layer of chocolate inside of each outlined heart in stages, to ensure each mendiant can be completed before the chocolate sets.
- Artfully place one of each nut and fruit on every heart and allow to set in a cool, dry place.
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