Chocolate Heart Candies Recipes

Steps:

• 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.

Steps:

• In a small mixing bowl, cream butter and sugar.
• Beat in vanilla.
• Combine the flour and cocoa; gradually add to creamed mixture.
• On a lightly floured surface roll the dough to 1/4-inch thickness.
• Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
• Bake at 350°F for 8-10 minutes.
• Remove to wire racks to cool.
• In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
• In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
• Drizzle over the cookies.
• Place on wire rack to dry.