Chocolate filigree hearts are excellent for adding a whimsical touch to your baked goods. Use them to top off cupcakes, pies or ice cream sundaes. You can also use them as an accent by placing them on the same plate as a dessert. With just a few supplies and basic food art techniques, you can make chocolate filigree hearts in your very own kitchen.
Things You'll Need
- Metal cookie sheet
- Small bowl of melted chocolate
- Parchment paper
- Plastic squeeze bottle
- Metal teaspoon
- Scrap paper
Never work with hot melted chocolate, which might melt the plastic bottle or burn your fingers. Wait at least 5-10 minutes for the melted chocolate to become warm enough to handle. If you are not sure if the chocolate is ready to handle, gently touch the container to check.
Add 1-2 teaspoons of melted chocolate to the plastic squeeze bottle.
Do not add all of the melted chocolate at once. Instead, add enough for one filigree heart. When you are ready to make the next one, add more melted chocolate to the bottle.
If you leave the extra chocolate in the original container, you can re-melt it if necessary. This is much easier than working with hardened chocolate in the bottle.
If there is melted chocolate on the rim of the bottle, wipe it clean with a paper towel.
Add the cap back onto the bottle.
Using the marker, draw two hearts on the scrap paper. Each heart should be about 2 inches wide.
To create a simple grid version, draw diagonal lines across the first heart.
Add diagonal lines in the opposite direction.
To create a swirled filigree heart, draw curved lines (or "swirls") in the second heart.
Place the paper on the metal cookie sheet.
Place the sheet of parchment paper on top of the heart drawings. The hearts will show through the parchment paper.
If you have a hard time seeing the drawings, using masking tape to adhere the parchment paper to the cookie sheet. This will completely flatten the parchment paper and make the hearts easier to see.
To create the simple grid heart, trace the outline with chocolate by squeezing the plastic bottle. Make sure the outline is seamless. This will provide support for the heart.
Before starting a new line, squeeze the bottle on extra parchment paper to release trapped air. This will create a more even flow. Apply light to medium pressure to squeeze out the chocolate. Practice makes perfect with this technique.
Do not worry if you are unable to trace every single line you drew. The heart drawings are just general guides.
Trace the diagonal lines.
To cleanly finish a line, move the bottle upwards in a quick motion. This will cut off the line of chocolate without smearing the surrounding heart.
To create the swirled heart, trace the outline with chocolate.
Trace the largest swirls with chocolate first.
Continue tracing the swirls until the heart is completed.
If possible, make the swirls touch each other. This will add sturdiness to the heart.
Set aside the hearts, letting them harden completely. To speed up the process, place the chocolate filigree hearts in the refrigerator.