Strawberry Inspiration Hearts

How to make Strawberry Inspiration Hearts, decorated with chocolate transfer love motif for topping all your Valentine treats!

Looking for a fun and delicious way to top your v-day treats? Try these quick and simple Strawberry Inspiration Hearts, complete with chocolate transfer love motif!

What You Need:

Here's what I used to create these bright, fruity, mouth-puckering hearts:

• Valrhona Strawberry Inspiration
• Infrared Thermometer
• Chablon/Stencil
• Chocolate Transfer Sheet
• Scraper
• Flat Baking Sheet

What To Do:

• cut a piece of chocolate transfer sheet to the size of your stencil and lay it on a flat, smooth surface. Ensure the textured/printed side is facing up
• position the chablon/stencil over the transfer sheet. If you need to, secure the edge to the surface with a piece of low-tack tape
• temper the strawberry inspiration - melt 35-40ºC, crystallize 27-28ºC, work 30-31ºC
• pour a little of the chocolate onto one end of the stencil and use a scraper to pull it evenly to the other end of the stencil. Scrape up any excess from along the sides
• Slide a flat baking sheet under the transfer sheet and place in the refrigerator for a few minutes to set
• remove when set, peel the transfer sheet and pop out the hearts from the chablon

i sugar coat it!

Strawberry Inspiration Hearts

3.15 from 7 votes

Print Recipe

Course: Dessert

Ingredients Method

Ingredients

  

• a/n Valrhona Strawberry Inspiration

Method

 

1. Cut a piece of chocolate transfer sheet to the size of your stencil and lay it on a flat, smooth surface. Ensure the textured/printed side is facing up
2. Position the chablon/stencil over the transfer sheet. If you need to, secure the edge to the surface with a piece of low-tack tape
3. Temper the strawberry inspiration - melt 35-40ºC, crystallize 27-28ºC, work 30-31ºC
4. Pour a little of the chocolate onto one end of the stencil and use a scraper to pull it evenly to the other end of the stencil. Scrape up any excess from along the sides
5. Slide a flat baking sheet under the transfer sheet and place in the refrigerator for a few minutes to set
6. Remove when set, peel the transfer sheet and pop out the hearts from the chablon
7. Use them to top your favourite treats. Store extras in an airtight container in a cool area.