Unfortunately the large heart molds appear to be no longer available, but I thought this cameo idea could be quite amazing! (If anyone tries this please share with me on social media I’d love to see it!) http://amzn.to/1L3SnOj
TIPS: If chocolate is too thick to pour. You can thin it by adding 1 tsp of vegetable or canola oil to already melted chocolate. Stir until smooth. Keep adding oil in 1 tsp increments until desired consistency is achieved.
As chocolate cools you may need to rewarm the pitcher in the microwave to re-melt and achieve better pouring consistency
Chocolates will keep in fridge for many days until ready to use. Just store on a baking sheet lined with parchment paper.
DON’T PANIC IF: Your chocolate box breaks or won’t release from the mold. Allow it to rest at room temp for 1-2 mins and try again. The mold should be completely dry of any water before using. A wet mold can be very hard to release (I speak from experience. Ha!) BUT you can always crack the chocolate, pop back in your pitcher and re-melt and try again!
One of my favorite meals of the day! Enjoy these breakfast recipes for any lazy weekend or special occasion! From easy pancake recipes, to muffin recipes, quick bread recipes, and of course my favorite easy croissant recipe! Mornings never felt so good! Enjoy!
Vive la France! These are some of my most favorite recipes I've learned while spending time with my in-laws in France or by trying to re-recreate my husband's favorite childhood dishes. Sometimes you'll find are true to tradition, others you'll find are a bit "Franglais" with a Californian twist. Bon Appetit!