Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Chocolate Hearts
- Ingredients
- 3 Tbsps Pumpkin seed
- 1 oz Buckwheat flour
- 4 ozs Cornmeal
- 4 ozs Whole wheat flour
- 1 pinch cream of tartar
- 3 ozs sugar
- 1 pinch salt
- 4 ozs Cultured butter
- 1 oz White couverture chocolate
- 1 oz Milk chocolate couveture
- 1 oz Dark couverture chocolate
Toast pumpkin seeds along with the buckwheat groats in a frying pan until golden brown. Place on a small plate and let cool.
Mix seeds and buckwheat groats with cornmeal and whole-wheat flour, cream of tartar, sugar and 1 pinch of salt in a mixing bowl.
Cut butter into small pieces and add to dry ingredients with 2 tablespoons of cold water.
Knead with the dough hook of a hand mixer to a smooth dough and roll out approximately 1/4-inch thick on a floured surface.
Line 2 baking sheets with parchment paper. Cut out the dough into 60 hearts 1-1/2 inch diameter and place on the sheets. Bake sheets successively in preheated oven on the middle rack 350°F/convection 325°, about 12 minutes.
Allow baked hearts to cool on the parchment paper on a wire rack. Fill a small pot about 2/3 with water and bring to a boil. Reduce to the lowest heat so that the water only boils slightly.
Chop white couverture, whole milk chocolate coating and dark couverture, keeping separate by variety, and put in 3 small metal bowls. Melt the chocolate in the bowls over the hot water bath, stirring.
Fill melted chocolate (separated by color) into 3 small freezer bags and cut a small corner in each bag.
Pipe the chocolate coatings in 3 stripes on the cooled hearts. Allow to dry and then remove the chocolate hearts from the baking paper.
Healthy, because
Buckwheat and pumpkin seeds not only give the dough of the hearty biscuits a special bite, but also provide beneficial nutrients and fibre.
Even smarter
Groats from whole peeled and coarsely ground buckwheat grains are available ready-packed. It is rich in minerals, protein, fibre and vitamins B1, B2 and B6.