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Chocolate Dipped Fondant Hearts

250g plastic icing or fondant Pink powder colouring Strawberry and/or cherry flavouring 200g dark chocolate Heart cookie cutter
Icing sugar
Cellophane bags for packaging
Mother's Day ribbon and stickers

Add a tiny amount of pink powder colouring to your fondant and a few drops of strawberry/cherry flavouring oil and mix through very well. Spread some icing sugar onto your work surface and roll your fondant out over the icing sugar. Cut out 1/2 cm thick hearts and set them aside. Leave them to set and harden the first day on one side and the second day on the other side. When the hearts are set and hard they are ready to be dipped. Gently melt your chocolate in the microwave or in a double boiler. When the chocolate is melted half dip each pink heart into the chocolate so that one side is still left pink. Leave each dipped heart on some wax paper to set. When the hearts have set place each one in a small cellophane bag and tie with ribbon. Add a Mother's Day sticker for a finishing touch.






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