Chocolate Heart Box filled with roses for Valentines

By Amanda72

Using a couple of simple products, this Chocolate Heart Box filled with chocolate roses was easy to make. Even better to eat!

Final Result

Materials

Heart Box Chocolate Mould No 6
Roses Liqueur Mould No 59
2 Bags of Dark Chocolate Buttons (I used the Roberts Confectionery brand available at Spotlight - you could also use Milk or White Chocolate)
1 packet of Foil Wrapping Sheets
1 Jar of Strawberry Fondant creme filling

Step 1

Melt the chocolate as per instructions on the bag. I used the slow cooker method as I find this keeps the chocolate melted for ages whilst you work with it. Take the Heart Box Mould No 6 and spoon some chocolate into the mould shape that forms the bottom of the box (the really deep one)

Step 2

Move the mould in a clockwise rotation so that you cover the sides and base of the mould in melted chocolate. You are forming the base of the chocolate heart box . Let one layer set for a few minutes in the fridge until it appears firm. Repeat the process until you get a nice thick edge for the box. You want it to look solid so that its not going to break easily

Step 3

Once you are happy with the thickness of the base of the box, fill the top of the box mould to the top. (ie the thin shape on the right hand side of the photo) Gently tap out any air bubbles. Then let the completed mould set in the fridge. To tell if the chocolate has set, look at the underside of the mould. If it still appears wet or shiny, its not completely set. Leave it a bit longer.

Step 4

Whilst this is setting, take your Roses Mould No 59. If you want to just make solid chocolate roses, then fill each mould cavity to the top with melted chocolate. Gently tap the mould on the bench to release any air bubbles. Let it set in the fridge.

Step 5

If you prefer to make a chocolate rose with a creamy soft centered filling, then follow these steps. Using a paint brush or your finger, paint on some melted chocolate on the base and sides of each rose. You are trying to create a "shell" for the fondant creme to sit in. (Note the picture shows me doing the same technique, but on a different mould) Let this set.

Step 6

Next, take a teaspoon of fondant and drop it into the rose "shell". Then fill the rest of the mould with melted chocolate up to the top. (Note: this photo shows me doing it with Pineapple fondant but the technique is the same). Let the chocolate fully set in the fridge.

Step 7

Your finished rose should look like this.

Step 8

and inside like this

Step 9

Finish off your chocolate roses by wrapping them in foil. Cut a small square of foil and place over the top of the rose. Gently smooth down the foil into the creases of the rose petals, being careful not to tear the foil. Wrap the foil under the bottom of the rose. Place the wrapped roses into the Chocolate Heart Box and you are ready to impress someone with your romantic treats!