Valentine's Day Chocolate Heart Mints Project
By Bob Sherman
This article explains how to make heart shaped chocolate mints and includes some packaging suggestions for Valentine's Day gifts. Although very easy to make and not overly fancy, mints are a popular treat with chocolate lovers. Note that the same technique may be applied to any suitably sized mold to make mints for any occasion or non occasion use.
Many of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate as they do not require tempering. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
It is vital to use a chocolate safe Peppermint oil for these. Do not use extracts commonly sold for baking as they normally contain water which will seize the chocolate.
Either melting method may be used, but I find the double boiler works best for this.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Valentine Hearts Chocolate Mold - Or any mold approximately 1 1/2" diameter x 1/4" thick.
- Peppermint Flavor Oil
- Chocolate Coating - Dark chocolate was used here.
- Double Boiler
- Cotton Gloves - Optional, however use of cotton gloves when handling chocolates will reduce fingerprinting by isolating some of your body heat
The following links are to the packaging supplies used in illustrating this article. All are optional, but will provide a means to turn the loose chocolates into a nice gift. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Red 3 x 3 Wrapping Foil
- White 3 x 3 Wrapping Foil
- Hearts 3 x 3 Wrapping Foil
- Heart Cello Bags
- Hearts Twist Tie - Alternately use Red or White
- Red Spring Fill
- Embed Box
- Favor Box
- Bow Stretch Loops
Step By Step Instructions
The chocolate mold is used without modification, just make sure it is clean and dry.
Melt the chocolate fully before adding the flavor oil.
Typical usage is 1/2 teaspoon of flavor oil per pound of chocolate. Add more or less to suit your taste. Stir well.
Fill the mold cavities, rap to level them and dislodge trapped air, then allow the chocolate to harden before continuing.
Place in your freezer just long enough to de mold easily - approximately 7 minutes. Allow them to return to room temperature before handling.
Regardless of the packaging method used, my personal preference is to foil wrap chocolates as it adds visual interest with color and prevents the chocolates from rubbing against each other which causes scuff marks. Using an assortment of foil colors will add additional visual interest.
The packaging shown here is our CMBO52 Clear Embed Box with some red basket fill on the bottom and a 8 inch bow stretch loop.
The packaging shown here is our CMBO8 Clear Favor Box with some red basket fill on the bottom and a 6 inch bow stretch loop. The area surrounding the mints was filled with heart candies that have the sayings on them.
This shows our CL11410025 Hearts Cello Bag with a Hearts Twist Tie. Note the use of basket fill on the bottom - this makes this seem much more substantial than the pound of chocolate mints alone would appear.
Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.
Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in January 2009 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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