DIY Heart-Shaped Dark Chocolates, Top 9-Free for Valentine’s

Allergy-friendly valentine's day chocolate

In this Valentine’s Day-inspired project, I will teach you how to transform allergy-friendly chocolate chips into beautiful heart-shaped chocolates. Then, we’ll elevate their gift presentation by wrapping these confections with colorful foil.

Often, it is difficult to find safe chocolates when you manage food allergies. That’s why for my Kitchen Craft Series for Allergic Living, I devised these allergy-friendly DIY heart-shaped chocolates.

To create them, we’ll use dark chocolate that’s free of the top 9 allergens and gluten. Honestly, they could not be easier to make!

Valentine’s Day is the perfect occasion to express affection with thoughtful gestures, such as making allergy-friendly chocolates for a loved one. But don’t only restrict yourself to February 14th. I think you’ll find these candies will add a touch of delight and surprise to make any day special.

Making Heart-Shaped Chocolates

Best of all, you don’t require prior baking experience to create these heart-shaped chocolates, only a little patience.

I prefer to use a microwave to melt the allergy-friendly chocolate chips. However, you can also do the melting in a double boiler on a stove top. For the microwave approach, a microwavable bowl will work fine. However, I highly recommend using a covered silicone melting pot. This is one of my favorite candy-making tools since – who doesn’t love a fuss-free cleanup?

Regardless of your preferred method, once you have mastered how to melt chocolate, you’ll wonder why you haven’t made these chocolates sooner. And you’ll want to do them again!

I encourage you to get creative with your chocolates. For other occasions, experiment with a variety of candy molds to create fun shapes or personalize them with different foil colors.

So, whether you are surprising a special someone or treating yourself with a delightful solo treat, these heart-shaped chocolates will definitely sweeten the day.

DIY Heart-Shaped Chocolates

Makes: 30 heart-shaped chocolates
Free of: top allergens and gluten

Ingredients for Heart-Shaped Chocolates

1 10-12 oz package of allergy-friendly semi-sweet chocolate chips (e.g. Enjoy Life)

Tools

2 15-cavity heart-shaped chocolate molds
Silicone melting pot or medium microwavable bowl
Small cookie sheet or sturdy cutting board
Metal kitchen spoon
1 package of 3×3-inch foil candy wrappers
5 4×6-inch treat bags
5 twist ties and/or ribbon bows

Instructions for Heart-Shaped Chocolates

Set heart-shaped chocolate molds on a small cookie sheet or sturdy cutting board. Place on the counter. Note: It is important to make sure the molds are completely dry.
Measure 1 1/2 cups of chocolate chips. Pour into the melting pot (or bowl). Place in the microwave and begin to slowly melt the chocolate. To ensure proper melting: First, heat for 30 seconds. Stir with kitchen spoon. Heat for another 30 seconds. Stir. Then, heat in 15-second increments, stirring between each round of heating. Do this about five to six times or until almost completely melted.
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Note: Chocolate chips can melt while holding their shape. To prevent overheating, it is crucial to stir between heating. While stirring, the chocolate will continue to melt.
After the chocolate has melted, fill each mold until the chocolate is level with the top of each cavity. Gently tap the molds to remove any air bubbles. This will help to ensure the chocolate settles evenly.
Chill the chocolates on a flat surface in the refrigerator for about 25-30 minutes. Or, do the same for 10-15 minutes in the freezer.
Once the chocolate has completely set, carefully remove the chocolates from the mold. Do this by flexing if using a silicone mold or pressing on the back if it’s a plastic mold. Lay each piece of chocolate (top side down) onto a 3×3-inch square of chocolate foil. Wrap securely and set to the side. Repeat until all chocolate hearts have been wrapped.

Packaging Your Chocolates

To package, place 6 chocolate hearts into a clear bag. Use a twist tie close. If desired, attach a small ribbon bow. Trim the top of the bag if it’s too long. Repeat the process with more bags.

Make sure to store your chocolates in a cool, dry place or in the refrigerator, if living in a warm climate. Avoid exposure to direct sunlight or heat.

Photos: Ashley Smith

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.