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!
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 10-20 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.
Assemble:
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.
Notes
Sweet Tips: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.