Ingredients & appliances
You will need:
- 200 g isomalt | 7.05 oz
- a stewpan
- a span
- an immersion thermometer
- gel water soluble food coloring | 0.00 to taste
- 2 silicone mats
- a silicone spatula and a regular spoon
- wooden skewers (if you want to use the heart as a cake topper)
- some heavy object: a kitchen hammer, a rolling pin or a knife handle
Prepare a silicone mat and a saucepan of cold water in advance; the diameter of these tools should be larger than the diameter of the saucepan.
Melt the isomalt over a medium heat, and bring it to a temperature of 180-190С (356 to 374F).
Remove the saucepan from the heat, and place its’ bottom in cold water for about 10 seconds, until the bubbles come off.
THE LESS ISOMALT YOU HAVE IN THE SAUCEPAN – THE LESS YOU HAVE TO KEEP IT IN COLD WATER.
Thus, you have already prepared the isomalt for work: such a caramel retains its transparency longer (even in the air).
Pour some of the clear isomalt onto the silicone mat.
Color the remaining isomalt in the saucepan (in passes), increasing the amount of the dye for the color intensity.
You should get 3-5 isomalt puddles on a mat, from the transparent to the dark pink.
If you prefer a matte rather than a transparent color, then add some titanium dioxide.
Cover the completely frozen puddles with a silicone mat, and split them into pieces.
NOTE: don’t chop the isomalt in too small pieces!
Lay out the heart shape from the isomalt fragments on the mat.
Gently fill the shards with some clear isomalt: pour a little bit with a spoon to keep the edges of the shards.
After cooling the heart down, you can skewer it with isomalt.