Valentine Chocolates

For Valentine chocolates, first break the dark and milk chocolate couverture into pieces and melt together over steam (or according to package instructions).

Break half of the white chocolate coating into pieces as well and melt slowly over steam. Once liquid, let cool a bit and color with red food coloring to taste. Take about 5 tablespoons of the dark chocolate mixture and mix it roughly with the pink colored chocolate using a fork – this should create a kind of “marble pattern”.

Fill the praline molds with dried flowers, sugar pearls, sprinkles and crystals to taste (about 1/2 tsp. per mold). Now carefully pour the prepared chocolate coating into the molds: When doing this, you can mix dark or marbled couverture as desired or pour in individually. Sprinkle the filled ramekins again with sprinkles or flowers, if desired. Place in the refrigerator and allow to set for at least 1 hour.

Shortly before the end of the cooling time, melt the remaining white couverture and color to taste as well. Remove the praline molds from the refrigerator and turn the pralines out of the molds onto a precooled plate (so that they do not become too soft).

Now the finished pralines can be further decorated: Sprinkle dark chocolates, for example, with pink powdered sugar (e.g., “Parrot Bussi” from ehrenwort.), use the melted remaining white couverture to draw delicate threads over the

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