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Red and White Cheesecake Chocolate Hearts
Chocolate hearts are always a hit and so is cheesecake. When you put the two together, they form a delicious treat!
Before you begin:
- Make sure mold is clean, 100% dry, and are not dusty or scratched.
- Make sure molds are at room temperature.
- Bada Bing Bada Boom Candy & Molding Formula Chocolate White & Dark
- Cheesecake chocolate flavoring oil
- Red Chocolate Coloring Oil
You'll May Also Want:
- Packaging (we recommend foil wrappers or Ballotin Candy Boxes).
|1.||Lay mold on flat surface, such as a countertop or table.|
Melt your Bada Bing Bada Boom Candy & Molding Formula WHITE chocolate according to instructions that came with your chocolate.
Ideally, use a double boiler (or a double boiler insert). Do
not let the water touch the bottom of the double boiler. Only
let the water simmer. Do not allow it to boil or you may burn
Add Red Coloring to the melted chocolate (until it reaches the shade you want).
Add Cheesecake Flavoring Oil to taste (be sure to use the eye-dropper to add the flavoring, it's super concentrated... one bottle will flavor 25 lbs of chocolate).
|5.||Use a pastry brush or small craft paintbrush to paint each cavity with a coat of chocolate making sure that all of the cavities are covered completely and there are no tiny gaps or air bubbles. Then tap the mold on your counter to make sure there are no air bubbles in this first layer. Leave some empty for the white chocolate.
|6.||Allow to set in the refrigerator for 10 minutes.|
|7.||Once the first ones have set, repeat steps 1-6 (excluding 3) to create white hearts.|
Melt your Bada Bing Bada Boom Candy & Molding Formula DARK chocolate according to instructions that came with your chocolate.
Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
|9.||Using a chocolate polypropylene bag or a spoon, carefully fill each mold opening until chocolate is level with the top of each opening (do the mold with the red layer first and then fill the mold with the white chocolate).|
|10.||Scrape excess chocolate from the mold by running the long edge of an offset spatula along the surface of your mold. Gently tap the mold on the counter until you remove all of the air bubbles;|
|11.||Let the molded chocolate harden by placing the molds in the refrigerator on a level tray for 10-20 minutes (Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.)|
|12.||When the chocolate has completely hardened, turn the mold upside down and tap it until the chocolate comes out of the mold. If there is any moisture on the chocolate gently dry with a dry paper towel.|
Store the finished chocolate in an air tight plastic container (such as Tupperware) and keep in a cool, dry place (such as a cupboard or pantry).