Directions:
- Melt 1 Ib.
- Chocolate and orange oil in medium bowl.
- Stir until smooth.
- Temper using 4 oz.
- Chocolate.
- Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
- Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
- Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
- If chocolate resists, refrigerate an addtional 5 minutes.
- If desired, brush each heart lightly with gold dust.
- Spread remaining chocolate on waxed paper.
- Refrigerate until set; store in airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.07 Kcal (712 kJ) | ||
| Calories from fat | 51.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 6% | |
| Sodium | 88.81mg | 4% | |
| Potassium | 274mg | 6% | |
| Total Carbs | 24.57g | 8% | |
| Sugars | 20.79g | 83% | |
| Protein | 5.67g | 11% | |
| Calcium | 168.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 89.8 Kcal (376 kJ) | ||
| Calories from fat | 26.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 9% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 6% | |
| Sodium | 46.9mg | 4% | |
| Potassium | 144.69mg | 6% | |
| Total Carbs | 12.97g | 8% | |
| Sugars | 10.98g | 83% | |
| Protein | 2.99g | 11% | |
| Calcium | 88.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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