St-Valentine Sweet Boxes

Recipe

Belcolade Noir Selection, C501/J QS
Belcolade PPP Cocoa Butter QS

Method

Mould a heart-shaped sweet box of 10 cm diameter in Noir Selection chocolate.
Once crystallized, un-mould the hearts and in the top-half that will form the lid, cut out small hearts with a heart-shaped pastry cutter.
After cutting out the heart-shapes, spray with red cocoa butter using a chocolate spray gun.
The cocoa butter must be tempered at 28°C and sprayed on a cold support (16°C).
Decorate the sweet boxes with small hearts made from crystallized marzipan or candy sugar.