Gisela Graham Christmas Decoration - Candy Cane Heart Decoration

Product Information

Before your chocolate sets, you’ll want to add sprinkles to the top. I used a combination of mini hearts and gold confetti sprinkles along with some red nonpareils. What I mean is sometimes the candy canes are imperfect and may not match the size or shape of each other. Using a spoon or decorator’s bag, drop your melted chocolate into the center of the candy cane, being careful to not hit the sides. I recommend starting in the center and gently pushing the chocolate out using the tip of the spoon until it is even. Sorry, I didn’t take a picture of this process for this project. Valentine’s Day Sprinkles and Coconut Stop microwaving when there are a few small solid pieces in the chocolate, and stir until the remaining solids melt. This is a great way to use up all the extra candy canes that are left over from the Christmas holiday. My neighbor shared this great idea for forming two candy canes into one big heart. It’s perfect for Valentines.

Making your own Christmas ornaments is made easy with our teacher-made Christmas craft candy cane craft instructions. To make single-flavor peppermint bark, spoon white or dark chocolate into the center of a candy cane heart and smooth it into an even layer. You don’t need to fill chocolate all the way to the top of the heart–reaching about halfway or two-thirds to the top of the candy cane is just fine. Use a small spoon or a piping bag to add melted chocolate to the inside of the cooled candy cane hearts.Line a medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside. Another way to decorate and add more flavor to your candy cane hearts is with coconut. Since my kids absolutely love coconut I wanted to incorporate that on some of the candy cane pops. They’re so simple to make and they do look super-cute on the tree. I think I’m going to make a batch for the table on Christmas Day too. This chocolate is made using ethically traded ingredients of the highest quality and select-grade traceable cacao. With no waxy texture and no hydrogenated oils, it makes the perfect addition to any candy or cake pop!

There was also a pound of their Bada Bing Bada Boom Gourmet Compound Chocolate Dipping & Coating Formula in Dark included! I’ll be posting a couple of recipes after the holidays using that!)Spoon the chocolate into the hearts until they are full. Use your finger to even out the chocolate if you have to: Lay two unwrapped mini candy canes on the prepared sheet, flat and facing each other—the two candy canes should make a heart shape. Make sure candy canes are touching and as close as can be while laying flat. Here are the organic mini candy canes I use. The pieces may not all sit on your sheet in the same way. For example, one piece may fall to the side. This is fine.

Keep reading for all the tips we’ve learned from making these through the years, and to grab a special printable label to make your gift extra sweet. Melt both candy coatings in separate microwave-safe bowls, heating them in short bursts and stirring frequently to prevent overheating. If you want to intensify the peppermint flavor in this candy, add a drop or two of peppermint oil (not extract! Be sure that your flavoring is oil-based instead of water-based, so you don’t ruin your chocolate) to the chocolate during this step.

Curriculum

Candy cane hearts with chocolate combine classic peppermint bark and festive candy canes to create a stunning treat that is perfect for holiday parties, office platters, or as gifts for Christmas and Valentine’s Day. There are two ways to melt chocolate for bark: double boiler or microwave. I used a double boiler to melt both the white and semi sweet chocolate for these peppermint bark hearts, but you can learn all you need to know about how to melt chocolate right here. Step 5: Add the chocolate to the inside of the candy cane hearts Melt the chocolate: To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 10-second increments until just softened—the chocolate will continue to melt a bit after heating, be careful not to overheat. Stir in between heating increments, until smooth. How do I know? The second time I made this recipe, I only had one intact candy cane out of a box of 100. Frustrated doesn’t even begin to describe how I felt.