Reminiscent of cinnamon heart candy, these Spicy Raspberry Cinnamon Chocolate Hearts are a perfect way to add a little sweet heat to your Valentine’s Day!
Heat things up a little for Valentine’s Day with my Spicy Raspberry Cinnamon Chocolate Hearts! Reminiscent of the little red heart candies that we see in abundance this time of year, my version is a spiced raspberry white chocolate ganache, housed in a thin layer of dark chocolate. Oh. So. YUMMMM!
But, let’s talk about the new look of my blog, shall we… I purchased the Brunch Pro theme back when it first came out and was still called Dear. I’ve been meaning to install it for over a year now, but it was difficult to part with Foodie Pro and to be honest, I thought I would screw up the install. I have so little faith in myself…
Last weekend we had to go out of town and with nothing to do in the middle of nowhere, I thought I would take the leap. What should have taken me a couple hours, ended up taking what amounted to a day’s work. Simply because I am stubborn.
Ever purchased a piece of furniture from Ikea and decided that you you knew better than the designers and engineers, so ignored the instructions? Insert photo of me with hex key cocked and pressed against at my head, with the Dude slightly out of focus in the background, incredulous expression, flailing the instructions at me. This was basically every Sunday of our lives when we bought our first place. Good times!
I may be stubborn, but not stupid, so after a bit of time spent reading and watching the tutorials I was able to get some of the issues sorted. An outdated plugin that came with the theme caused some major headaches (read: wiped out my recipe index) that required the help of the theme designers. Jodi, you probably aren’t reading this, but I totally owe you a box of my best chocolates. Thank you!!
I really like how things are shaping up and welcome your feedback on what you find helpful, or a hindrance in navigating my site. I continue to tinker and I am working on a new logo, but I am already missing my beloved green elephant. 🙁
OK, back to regular programming…
These Spicy Raspberry Cinnamon Chocolate Hearts are symbolic, not only of Valentine’s Day, but of my tumultuous love affair with blogging. Seems silly, but this little refresh has somehow reignited my desire and passion to continue creating and sharing. A much needed jolt after weeks and weeks of contemplating throwing in the towel on blogging altogether.
These Spicy Raspberry Cinnamon Chocolate Hearts aren’t just for reigniting my blogging passion, whip some up and treat that special someone to some sweet hot love this V-day!
Spicy Raspberry Cinnamon Chocolate Hearts
Reminiscent of cinnamon heart candy, these Spicy Raspberry Cinnamon Chocolate Hearts are a perfect way to add a little sweet heat to your Valentine's Day!
Chocolate for molding:
- 300 grams dark couverture, 64% (I used Valrhona Manjari)
- red and white cocoa butter for decorating
- edible gold dust for decorating
- 12.5 grams invert sugar (I used glucose)
- 62.5 grams raspberry puree
- 50 grams full fat coconut cream (or 35% cream)
- 1 stick cinnamon
- 1-2 star anise
- crushed pink peppercorn, to taste
- 225 grams white chocolate, 35% (I used Valrhona Ivoire)
- 17.5 grams unsalted butter (I used Stirling Creamery)
- 1 teaspoon freeze-dried raspberry, crushed
Mold the chocolate:
Decorate the mold using coloured cocoa butter. I splattered the gold with a small paintbrush, layered that with random drops of red and airbrush with the white.
Temper the chocolate per manufacturers instructions and cast, using a mold of your preference.
Make the ganache:
Add the invert sugar, puree, cream, cinnamon stick, and star anise to a saucepan and bring to a boil. Remove from heat, add peppercorn, cover and allow to infuse for 10 minutes.
Melt the chocolate over a double boiler or in the microwave and set aside. Depending on the conditions in your home, you may need to reheat the raspberry mixture. Sieve the raspberry mixture.
Pour the sieved raspberry mixture over the chocolate, while stirring until smooth. Allow to cool slightly, then stir in the butter until fully incorporated.
Fold in the crushed freeze-dried raspberries.
Place the cooled ganache in a piping bag and cut a small opening at the tip.
Pipe into the cavities of the molded chocolate, leaving room at the top for capping (see how). Allow filling to set, overnight preferably.
Cap with a thin layer of chocolate. Place in the refrigerator for a 10 minutes then unmold.
Glucose is a bit of a sticky mess. To minimize the mess, use wet hands to scoop it out of its container.
To keep dishwashing to a minimum, I weigh directly in the pot or dish I am using. Use the 'tare' function on your scale to reset to zero before adding each ingredient.