These are SO cute. The kids will love helping you make them and they really turn out well, no matter how much mess is made in the process! So get your Callebaut chocolate range all organised, think pink, white, gold, dark chocolate hearts or a mix. TOO cute!
(The teachers would love these, don't you think?)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 12 pack large candy canes (or substitute small ones if desired
- 250 Grams Chocolate colours of choice (strawberry, white, gold, milk dark) BUY
- 50 Grams Cacao Butter
- 5-10 drops doTERRA Peppermint Oil BUY
Lay the candy canes to form heart shapes on a very flat surface (preferably on a silicone mat) that is transferable to the fridge. Crush any broken ones that happen along the way for garnish.
Place chocolate, cacao butter and peppermint oil into Thermomix bowl and melt 30 min/37°C/speed 1. Stop periodically and scrape down sides of bowl and around the blades. Taste the mixture to see if you need more peppermint oil. This is a very subjective taste for most people.
Pour the mixture into the centre of the ‘hearts’ and garnish with broken candy canes. Allow to set slightly before transferring to the fridge.
Wrap in pretty paper or cellophane for gifting.
TIP: To achieve the pink chocolate we used white chocolate callets, and added 1 tsp Organic Beetroot powder, Callebaut also have strawberry pink chocolate which would also be delish!