Lindt Chocolate Heart Box

Surprise mum for Mother’s Day with this stunning and delicious, all edible chocolate box, made of the finest Lindt DESSERT baking chocolate.

30 minutes


  • 2 x 180g Blocks Lindt DESSERT Premium Dark, chopped ;
  • 4-6 Strawberries ; Little pistachio, optional 4-6 Raspberries ;


Step 1.

Melt and temper the chocolate.You find easy to follow instructions on how to temper chocolate here.

Step 2.

For the heart Box
Thoroughly clean and polish the non-stick heart baking tins. (you can also use plastic chocolate moulds for this)Ensure the moulds are around 25°C.Too cold and the chocolate will appear dull and too warm will take the chocolate out of temper.

Step 3.

The two moulds with chocolate.Give them a little tap to ensure there are no air pockets and allow the moulds to sit at room temperature for a few minutes in order for a shell to form at the edge of the mould.

Step 4.

The mould to remove any excess chocolate.Tap them thoroughly to ensure you create a thin shell.

Step 5.

Off any excess off the rim in order to leave a clean, uniform edge.

Step 6.

The mould upside down on a baking paper lined tray and place in the fridge to set fully.This should take no longer than 10-15 minutes.

Step 7.

In the meantime
Dip some strawberries in the remaining chocolate and if using, topped with pistachios.Place in the fridge to set.

Step 8.

To remove the hearts
From the moulds, gently give the mould a slight twist and gently release from the mould.When chocolate is tempered correctly it slightly shrinks when it sets and pulls away from the mould.

Step 9.

Using a little more chocolate
Pipe some decoration lines onto the lid.

Step 10.

Berries neatly in box and cover with lid

Step 11.

Happy Mother’s Day!


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