Instructions
To start, melt the candy coating in a piping bag using 15 second intervals. In between times take the bag out of the microwave and massage the chocolate until all of the pieces are completely melted. Be sure not to overheat the chocolate as this can cause it to get clump and can not be fixed. When using colored or white candy coating it is best to use 1-2 tablespoons of paramount crystals per pound of chocolate you are using. This will ensure the chocolate is smooth and easy to work with.
Once all of the chocolate is completely melted, cut a medium sized hole in the tip of the piping bag and slowly fill the chocolate mold cavities. Then, place the sticks inside of the molds. When all of the cavities are filled gently pick up the mold and tap it on your work space. This will remove any air bubbles and make sure the chocolate fills in all of the details at the bottom of the mold.
When all of the above steps are completed place the mold on a flat surface in the freezer for about 5 minutes. When removing the chocolate from the freezer the chocolate should be cold and the plastic mold will be cloudy. On a work surface lined with parchment paper, flip the mold over and tap gently on the counter. The chocolate should easily fall from the mold. If the chocolate seems stuck or hard to remove, stick the mold back into the freezer as they are not completely cooled.
Once all chocolates are removed from the mold, brush the chocolate with pearl dust using a fluffy craft brush. For added decoration, roll a piece of fondant very thin and cut out mini hearts. Brush the hearts with piping gel and sprinkle with edible glitter or sanding sugar. The hearts can be attached to the chocolate ribbons using a small dab of candy coating.
Store in an airtight container at room temperature for up to 6 months! Be sure not to place the chocolate in the fridge as this can cause the sugars to rise to the surface and discolor the chocolate.
