How to make those trendy breakable chocolate hearts. These are great for Valentines’ day but you can make these hearts for any occasion just by switching up the colors and the design.
Breakable Chocolate Heart Ingredients
I decided to make my heart like you would make chocolate bark so it’s really tasty to eat! I’m using Callebaut Belgian white chocolate and Callebaut semi-sweet Belgian chocolate. I’m going to temper this chocolate using the seeding method because I have to melt a lot but you could also temper it using the microwave method.
To temper our chocolate you will need a thermometer. I use an infrared thermometer but you could use any kind of instant-read thermometer.
I’m decorating my breakable heart with some melted gold drip but you could use water ganache, caramel, or even just more colored chocolate. The options are endless!
You will need a large heart mold. This geometric heart mold is pretty popular and super easy to use. If you’re making these breakable hearts as kits that people can order, be sure to include those cute wooden mallets as well.
How To Temper Chocolate Step-By-Step
The first thing we need to do is temper our chocolate. Tempered chocolate is strong, has a nice shine, tastes delicious, and has a nice snap when you break into it. Every time you melt chocolate and it gets hotter than 90ºF, the temper is broken.
You can bring the temper back by heating and cooling your chocolate to specific temperatures and adding more tempered chocolate back into the melted chocolate. I have mine divided into two bowls, one to melt and one for “seeding.” The second bowl of chocolate is chopped finely and we will use this to “seed” our melted chocolate so that it becomes tempered.
You can use candy melts or almond bark for this mold but just keep in mind the taste may suffer. Real chocolate is best! I recommend Callebaut, Guittard, or Ghirardelli.
Step 1 – Bring two inches of water to a simmer in a pot.
Step 2 – Add your chocolate into a wide, heatproof bowl, place it over the water, and begin stirring. Be careful not to get any water in your chocolate.
Step 3 – Once your chocolate is melted, take the temperature. You want it to reach between 110ºF – 120ºF (43ºC – 48ºC). I use an infrared thermometer but you could use any kind of instant-read thermometer.
Step 4 – Remove the chocolate from the heat and wipe off the excess water from the bottom of the bowl so it doesn’t drip into your chocolate.
Step 5 – Transfer the chocolate to another bowl to start cooling it down immediately. It should drop about 10 degrees.
Step 6 – Add in about 1/2 cup of your chopped chocolate and stir. Each time you do this, the chocolate will cool down a bit. Continue doing this until your chocolate is at 90ºF.
Step 7 – Add in just 1-2 Tablespoons of your super finely chopped chocolate and stir.
Step 8 – Continue stirring occasionally until your chocolate reaches 79ºF.
Step 9 – Carefully re-heat your white chocolate on the pot of water for 1-2 seconds or in the microwave for 5 seconds until you reach 86º-88ºF. Never let your chocolate go above 88ºF for white chocolate or it will go out of temper again.
Working temperatures for different chocolate:
- White chocolate – Heat to 113ºF – cool to 79ºF – heat to 86º – 88ºF for working
- Milk chocolate – Heat to 113º F – cool to 79ºF – heat to 84º – 86ºF for working
- Semi-Sweet and Dark Chocolate – Heat to 113ºF – cool to 82ºF – heat to 88º-90ºF for working
Step 10 – Test your temper. Place a small amount of melted chocolate onto some parchment paper. Refrigerate it for 5 minutes or until it’s set. Take it out and break it in half. If it’s shiny and has a nice snap, it is in temper. If it bends or is floppy, you may have not tempered correctly. Heat it back up to 90ºF, add 1/2 cup more chopped chocolate, then repeat steps 7-10.
How To Make A Breakable Chocolate Heart Step-By-Step
Step 1 – Pour about 1/2 cup of tempered chocolate into your mold. Move your chocolate around the mold to make an even layer. You can use a paintbrush or spatula if you have problems getting good coverage, make sure to build up the center point of the heart. Dump out the excess chocolate back into your bowl.
At this step, my white chocolate was at about 82ºF. It was still melted, but when I worked with it at 88ºF, it was too liquidy and wouldn’t build up on the edges.
Step 2 – Scrape the upper edge to remove any excess chocolate.
Step 3 – Place the mold upside-down on a sheet pan with parchment paper or a silicone baking mat and place it into the fridge for 5 minutes.
Step 4 – Finely chop some semi-sweet chocolate (or any chocolate you want) and melt it in the microwave for 30 seconds. Then stir. Repeat in 15-second increments until the chocolate is 90% melted. Make sure the temperature never goes above 90ºF. Stir until it’s fully melted. For more info on tempering in the microwave, follow this tutorial.
Step 5 – Brush the chocolate onto the white chocolate in an even layer, making sure to build up the edges of the heart.
Step 6 – Place the chocolate heart back into the fridge for 5 minutes, or until set.
Step 7 – De-mold the heart and repeat the process if you want to make a two-sided heart. You do not need to re-temper the chocolate, just slowly heat it in the microwave again until it’s at the right temperature. 88ºF for white chocolate, 90ºF for semi-sweet chocolate.
Pro-Tip: Pour out the leftover chocolate onto plastic wrap, let it harden, and then wrap it up. Now you have tempered chocolate ready to be chopped and used again!
Step 8 – If your heart shells have rough edges, you can melt them down a bit and flatten them on a warm plate.
Step 9 – If you’re making a two-sided heart box, place the top heart on top of the bottom heart and seal together with a thin line of melted chocolate. I like to use a piping bag for this, but you can also just seal it together by melting one side on the warm plate.
Step 10 – To decorate, melt your gold drip in the microwave in 15-second increments until it’s liquid. I give the bottle a squeeze after each time in the microwave.
Step 11 – Let the drip cool down a bit so it’s not super loose. You can do a test drip on the side of a glass to see if it’s thick enough.
Step 12 – Drizzle the gold drip on top of the heart and while the drip is still wet, add some crushed up freeze-dried strawberries and sprinkles.
Step 13 – Place some Valentine’s day candy in the heart and fill it with chocolate-covered strawberries or any kind of treat that you want!
What Do You Put Inside Breakable Chocolate Hearts?
You can put anything inside a breakable chocolate heart! You can do chocolate covered strawberries like I did, candy, money, jewelry, cake, heart hot chocolate bombs, cake pops, chocolate covered pretzels, cookies, toys, or other kinds of yummy baked goodies!
I decided to make my breakable heart double-sided but many people just lay the one chocolate heart over the top of the goodies inside a box with some colorful shredded paper. I love this version from Marble City Sweets!
How To Color Chocolate
There are a few ways to color chocolate. My favorite way is to add pre-colored cocoa butter from Chef Rubber to my melted chocolate. Just melt in the microwave and add to your tempered chocolate.
You can also use candy coloring which is oil-based and is sold at most places that cake decorating supplies are sold like Michaels. Just be careful not to add too much if you’re making candy shells because it can mess with the stability of the chocolate.
You cannot add gel or liquid-based food coloring to the melted chocolate or it will get super thick and just seize up on you. The only way to use this chocolate after it has seized is to make it into a ganache.
The other option is you can use powdered food coloring that is oil soluble (meaning it will dissolve in oil-based foods). Just add a little to your chocolate, melt together and stir!
Related Recipes
Chocolate Covered Strawberries
Breakable Chocolate Heart
Ingredients
- 14 ounces (397 g) Callebaut Belgian White Chocolate or any high-quality chocolate with cocoa butter in it.
- 14 ounces (397 g) Callebaut Belgian Semi-Sweet Chocolate
- 1 Tablespoon Gold Drip
- 2 Tablespoons Crushed Freeze-Dried Strawberries
- 1 Tablespoon Sprinkles
- 6 Large Chocolate Covered Strawberries
- 4 Ounces (113 g) Candy Hearts
Equipment
- Instant Read Thermometer
- Geometric Heart Mold
Instructions
Tempering the chocolate
- For this recipe, I am using the seeding method to temper my chocolate but you can also temper in the microwave. For more info, follow this tutorial.
- Bring two inches of water to a simmer in a pot.
- Add your chocolate into a wide, heatproof bowl, place it over the water, and begin stirring. Be careful not to get any water in your chocolate.
- Once your chocolate is melted, take the temperature. You want it to reach between 110ºF - 120ºF (43ºC - 48ºC). I use an infrared thermometer but you could use any kind of instant-read thermometer.
- Remove the chocolate from the heat and wipe off the excess water from the bottom of the bowl so it doesn't drip into your chocolate.
- Transfer the chocolate to another bowl to start cooling it down immediately. It should drop about 10 degrees.
- Add in about 1/2 cup of your chopped chocolate and stir. Each time you do this, the chocolate will cool down a bit. Continue doing this until your chocolate is at 90ºF.
- Add in just 1-2 Tablespoons of your super finely chopped chocolate and stir.
- Continue stirring occasionally until your chocolate reaches 79ºF.
- Carefully re-heat your white chocolate on the pot of water for 1-2 seconds or in the microwave for 5 seconds until you reach 86º-88ºF. Never let your chocolate go above 88ºF for white chocolate or it will go out of temper again.
- Working temperatures for different chocolate: White chocolate - Heat to 113ºF - cool to 79ºF - heat to 86º - 88ºF for workingMilk chocolate - Heat to 113º F - cool to 79ºF - heat to 84º - 86ºF for workingSemi-Sweet and Dark Chocolate - Heat to 113ºF - cool to 82ºF - heat to 88º-90ºF for working
- Test your temper. Place a small amount of melted chocolate onto some parchment paper. Refrigerate it for 5 minutes or until it's set. Take it out and break it in half. If it's shiny and has a nice snap, it is in temper. If it bends or is floppy, you may have not tempered correctly. Heat it back up to 90ºF, add 1/2 cup more chopped chocolate, then repeat steps 8-12.
Making A Breakable Heart
- Pour about 1/2 cup of tempered chocolate into your mold. Move your chocolate around the mold to make an even layer. You can use a paintbrush or spatula if you have problems getting good coverage, make sure to build up the center point of the heart. Dump out the excess chocolate back into your bowl. At this step, my white chocolate was at about 82ºF. It was still melted, but when I worked with it at 88ºF, it was too liquidy and wouldn't build up on the edges.
- Scrape the upper edge to remove any excess chocolate.
- Place the mold upside-down on a sheet pan with parchment paper or a silicone baking mat and place it into the fridge for 5 minutes.
- Meltdown (temper) some semi-sweet or milk chocolate and brush the chocolate on top of the white chocolate in an even layer, making sure to build up the edges of the heart.
- Place the chocolate heart back into the fridge for 5 minutes, or until set.
- De-mold the heart and repeat the process if you want to make a two-sided heart. You do not need to re-temper the chocolate, just slowly heat it in the microwave again until it's at the right temperature. 88ºF for white chocolate, 90ºF for semi-sweet chocolate, 84ºF for milk chocolate. Pour out the leftover chocolate onto plastic wrap, let it harden, and then wrap it up. Now you have tempered chocolate ready to be chopped and used again!
- If your heart shells have rough edges, you can melt them down a bit and flatten them on a warm plate.
- If you're making a two-sided heart box, place the top heart on top of the bottom heart and seal it together with a thin line of melted chocolate. I like to use a piping bag for this, but you can also just seal it together by melting one side on the warm plate.
- To decorate, melt your gold drip in the microwave in 15-second increments until it's liquid. I give the bottle a squeeze after each time in the microwave.
- Let the drip cool down a bit so it's not super loose. You can do a test drip on the side of a glass to see if it's thick enough.
- Drizzle the gold drip on top of the heart and while the drip is still wet, add some crushed up freeze-dried strawberries and sprinkles.
- Place some Valentine's day candy in the heart and fill it with chocolate-covered strawberries or any kind of treat that you want! Note: chocolate strawberries can last for up to 12 hours at room temperature, you might want to place each strawberry in a cupcake liner inside of your breakable heart if you're not serving immediately.
- Serve your breakable heart with a mini hammer and enjoy!
Notes
- Callebaut Belgian white, milk, or semi-sweet chocolate
- Couverture White Chocolate (any brand)
- Lindt chocolate bars (chopped finely)
Nutrition
Haha good lord on the smash! Well done!
Hi, I was just wondering if you can make the heart in advance and keep it in a box until you are ready to give it? If yes, how far in advance is okay? 🙂
Yes, chocolate can last for as long as you’d like! It really just depends on what you’re putting inside the heart. If you’re sealing your breakable heart, base the time off of how long the goodies inside can last. As long as the chocolate heart isn’t in direct sunlight or by heat, it can last for weeks or even months. (Just make sure it doesn’t get dusty.)
Where did you get your cute heart molds from?
Are there links for the products you use?
Thank you, Eleni
Hi, I wondered how to store the smashable heart if leaving it open (not sealed)? And how far in advance can I do it? Thank you!
The chocolate isn’t going to go bad so you can do it as far in advance as you want. Just don’t store them in the fridge or you could get streaks from condensation
Would the Ghirardelli White Melting Wafers work as well?
I wouldn’t recommend them. You can’t temper candy melts because they don’t have cocoa butter in them. You can melt them down to use for chocolate-covered strawberries or cake pops, but they’re much harder to get out of molds. They also won’t have the same shine or taste that real chocolate does. So you can try them, but I can’t guarantee you’ll be able to get them out of the heart mold.