don't break my heart bark

don’t break my heart bark

don't break my heart bark

Pretzels and dark chocolate make for a thoughtful (and delicious!) gift in this don’t break my heart bark.

  • Takes 30 mins + cooling
  • Makes 1
  • Easy

INGREDIENTS

  • 250g dark chocolate, chopped
  • about 30 salted pretzels
  • 8ml heart-shaped sprinkles
  • 80g white chocolate, chopped
  • about 30 x 1cm dark and light pink fondant hearts

 

METHOD

  1. Line a 24cm heart-shaped tin with baking paper. Heat dark chocolate in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Spread into prepared tin.
  2. Top with pretzels, then add the sprinkles (around the pretzels) before the chocolate sets. Refrigerate for 5 minutes to harden.
  3. Heat white chocolate in the microwave for about tips 1 minute 30 seconds, stirring every 30 seconds until melted. Spoon into a piping bag fitted with a small round nozzle.
  4. Pipe white chocolate into a pretzel to resemble a heart and top with a fondant heart, before the chocolate sets. Repeat with the rest. Remelt chocolate if necessary.
  5. Refrigerate for about 10 minutes or until hard. Break into pieces.

Tips

  • Store in an airtight container for up to a month or in the fridge for up to 3 months.
  • Save money by buying chocolate from baking stores.

RECIPE AND STYLING: MARGIE ELS-BURGER PHOTO: DYLAN SWART

 

Magazine issue date: Feb, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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