{Recipe} PB&J Hearts

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

I cannot lay claim to the most creative but my PB&J hearts sure are yummylicious! Now, this month’s challenge required members to make not one, but two candies. I’ve decided to write about only one of them here as the other one sure did not photograph well (cue ugly little brown lumps).

I have to say, for a first try they sure did turn out pretty wow.

PB&J Hearts

400g dark chocolate, roughly chopped

2Tb crunchy peanut butter (I used unsweetened & unsalted)

2Tb jam of your choice (homemade plum jam for these babies)

You will also need:

Chocolate molds/ silicon ice tray (my molds were 1.5cm in height and about 2cm in diameter)

Small pastry brush

Pastry scraper/ knife

Set a clean and dry metal bowl over a small saucepan of boiling water. Add chocolate to bowl and allow to melt thoroughly. Once chocolate is melted, dip brush into chocolate and thinly coat the mold with chocolate. Place in freezer for 5 minutes and repeat process of coating chocolate. Ensure that there are no holes or gaps in the chocolate. In separate bowls, zap peanut butter and jam in the microwave for 30 seconds each, until both reach a consistency that allows piping. Pipe peanut butter into chocolate molds, followed by jam. Fill the molds up till 3/4 height. Set in the freezer for 10 minutes. Brush the remaining chocolate on top of the jam layer. Using the pastry scraper or the flat of a knife, carefully scrape off the excess chocolate, allowing clean edges for the chocolate hearts. Freeze for another 10 minutes and pop the hearts out of the molds.