A Gluten-Free Valentine’s Day

With only two weeks until Valentine’s Day I’m digging up romantic themed recipes that my family will not only appreciate eating but will also participate in creating. Of course as a certified chocoholic I look for chocolate themed recipes and I love this gluten-free chocolate candy recipe most for its simplicity.  Fun and incredibly easy to make, the results can look downright professional. These gluten-free chocolate treats can be made ahead and frozen too.  Just be sure to seal chocolate in an airtight plastic container or the chocolate may “bloom” (while still edible blooming refers to chocolate that develops whitish spots on its surface).

Gluten-Free Chocolate Heart Candy

You will need:

• Heart-shaped candy molds (or find molds that have an indent for skewers and make chocolate lollipops)
• 1 lb. of  your favorite gluten-free chocolate
• Decorative candies, sprinkles, decoratings gels (Try Cake Mate, they’re gluten-free)
• Teaspoon for adding chocolate to the molds
• Wax paper
• Plate
• Wooden skewer
• Microwaveable bowl
• Tupperware for storing and freezing
• Cooking oil
• Paint brush fine bristles for decorating

Directions:

1. Add chocolate and a teaspoon of gluten-free oil or margarine to a lightly greased/sprayed microwaveable bowl
2. Microwave on low for 1 minute, and then stir it. Repeat this process until the chocolate is mixed well, and fully melted.
3. Spoon the melted chocolate into the mold cavities. Using both hands, tap the mold lightly on your counter to remove air bubbles and to even out the chocolate.
4. Put the chocolate filled  molds into the freezer for approximately 10 minutes.  ”Quick cooling” via freezer isn’t just faster it also creates a shinier chocolate surface.
5. Remove the molded candy gently the chocolate candy mold. Turn it upside down and gently tap it on the table. If the chocolate sticks to mold, warm a cloth in hot water and gently rub the outside of the mold for 10 seconds. The candy should  drop right out,and be ready for eating or decorating.
6. Store it in a freezer safe Tupperware container.  Separate each layer of chocolate with wax paper to avoid chocolate sticking together.

Decorating Tips:

Polka Dots: Use a thin paint brush to dot colored icing onto chocoate.  Add contrasting colors for added fun.

Drizzled look: Use a teaspoon to drizzle melted chocolate in contrasting colors across the molds.

Drizzles: Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams.

As much fun to make as it is to eat, gluten-free chocolate  molds can be modified to fit any holiday.  On Mother’s Day, I use this gluten-free recipe with a chocolate flower mold.  Place 6 artfully decorated chocolates into a pretty gift box and wrap with a ribbon.  Voila! An instant gift.



2 Responsesto “A Gluten-Free Valentine’s Day”

1. Clare says:

   February 2, 2010 at 7:55 am

   Hi Jen, We love chocolate too. My boys love to make the following for Christmas. We will be making them for Valentine’s Day this year.
   Chocolate Mice

   chocolate bits
   chocolate kisses
   m & m’s (valentine mix)
   cherries with stems
   wax paper

   Drain the cherries, pat dry and set aside.
   Melt the chocolate bits.
   Unwrap the chocolate kisses and put in a bowl.
   Pour the m & m’s in another bowl.
   When the chocolate is melted, dip a cherry in the melted chocolate to cover. Place covered cherry on the waxed paper. While the chocolate is still wet, press a chocolate kiss on the end opposite the stem. This is the mouse’s head. Put two m & m’s between the kiss and the cherry as ears. Then let it dry.
   That’s it.
2. Jessica Taylor says:

   July 12, 2010 at 12:22 pm

   i love to eat dark chocolate because it is very tasty and it is full of antioxidants too;:-