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White chocolate hearts with strawberry filling
Heart shaped chocolate moulds
Place the strawberries into a food processor or blender and blend to a puree.
Pass the puree through a sieve into a bowl and set aside.
Prepare a syrup with equal amounts of water and sugar and let it boil for 5 minutes or until all the sugar is dissolved.
Let it cool down and combine well with the strawberry puree.
Refrigerate the moulds.
Temper the white chocolate:
Melt down 60% of white chocolate at 40ºC.
Add the remaining chocolate and heat the mixture until 28ºC.
The white chocolate is tempered and must by worked between 28ºC and 30ºC.
Cover the entire mould with the chocolate.
With the mould upside down let drip all the excess chocolate.
Refrigerate for a while to speed up the process.
Fill the chocolate heart moulds with the coulis and place them in the freezer until frozen.
Cover with white chocolate helping with a spatula to make it even.
Let the chocolate thicken.
Carefully remove the chocolate from the mould.