Chocolate Candy Heart
||ounces white confectionery coating candy wafers (about 1 cup)
||ounces chocolate confectionery coating candy wafers (about 3/4 cup)
|| Oil-based candy colors (see Cook's Tip)
|Start with a clean, dry Autumn Wreath Stoneware Mold. Do not grease or flour mold. Place mold in freezer for at least 1 hour. Be sure all utensils are dry. |
|Place white confectionery coating in Classic Batter Bowl. Microwave, uncovered, on DEFROST (30% power) 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Do not overheat. Divide melted coating among several small bowls. Tint using oil-based candy colors. Remove mold from freezer. Using a thin, clean paintbrush, fill design with tinted coatings.
|Place chocolate confectionery coating in Small Batter Bowl; melt as directed in Step 2. Carefully pour melted coating into mold, filling to top of mold. If necessary, use back of spoon to spread coating evenly in mold. Gently tap mold on counter to eliminate any air bubbles. Refrigerate 1 hour or until chocolate pulls away from sides of mold. |
|To release chocolate from mold, cover cutting board with a clean folded kitchen towel. Hold mold upright; lightly tap edge on cutting board until chocolate starts to release. If necessary, insert thin blade of paring knife between edge of chocolate and mold to release chocolate; carefully remove from mold.|
Yield: 1 candy heart
Cook's Tips: Vanilla- or chocolate-flavored almond bark can be substituted for the confectionery coating candy wafers, if desired.
Oil-based candy colors can be found at craft stores or stores that carry cake-decorating supplies. Do not use liquid food coloring; it will cause coating to harden.