Ingredients Jump to Instructions ↓

  1. 200g chocolate - choose the one you love: milk, bittersweet, semisweet or white Beijinho (filling):

  2. 1/2 can sweetened condensed milk (197g)

  3. 1/2 tablespoon unsalted butter

  4. 4 tablespoons unsweetened desiccated coconut

Instructions Jump to Ingredients ↑

  1. Make the filling: mix the condensed milk, coconut and butter in a small saucepan and cook over low heat, stirring constantly – when the bottom of the pan starts to show, remove from heat, pour in a greased plate, set aside to cool. Don’t use it unless it’s completely cool. Chop the chocolate and place in a glass bowl. Melt it either using the double-boiler process or the microwave. You have to temper the chocolate – it has to be done properly, otherwise your coating won’t dry correctly and won’t be glossy and resistant to temperature changes. One other way to temper chocolate is to pour it over a piece of granite and, using a plastic or metal spatula, spread the chocolate over the stone making continuous movements – the granite will cool down the chocolate very quickly. Dip the end of a toothpick in the chocolate and put it against your lip – if it feels cold, it’s ready to mold. Using the same spatula, quickly remove the chocolate from the granite back into the bowl. Start molding it. Spread chocolate with a brush or spoon on the molds to form the first layer. Refrigerate until chocolate sets, making sure that mold cavity is turned upwards. Repeat the procedure twice - each layer must be thin. Remove from refrigerator when chocolate is set. To fill each half of the heart use the back of a spoon to spread filling evenly (the chocolate layers must be very hard when applying filling). Leave 1 cm at the edges without filling for better adherence of the last chocolate layer. Refrigerate again for 5 minutes. Spread chocolate all over the filling until thoroughly covered. Scrape mold edge with a spatula to eliminate chocolate excess. Refrigerate again until chocolate hardens – it will loose from the mold. Never “force” this step and never touch the mold – the heat of your hands will stain the chocolate. Always hold the molds by their edges. Unmold the chocolate heart on a piece of waxed paper and leave it for 4 hours before wrapping. Wrap it with candy foil – never use regular foil because it may increase the temperature around the chocolate and cause it to melt. Place the chocolate in beautiful paper boxes, wrap it in cellophane... Use your imagination to decorate it!


Send feedback