# Components:
→ Chocolate Shell
01 - 10.5 oz high-quality dark or milk chocolate, couverture recommended, chopped into small pieces
→ Filling
02 - 7 oz fresh strawberries, hulled and dried
→ Decoration
03 - 1 oz white chocolate, melted
04 - Edible gold leaf or sprinkles as desired
# Method:
01 - Chop the chocolate into small, even pieces. Melt two-thirds of the chocolate gently over a double boiler or in a microwave using 30-second intervals, stirring until smooth. Add the remaining third and stir until fully melted and tempered.
02 - Pour the tempered chocolate into a clean, dry heart-shaped silicone or polycarbonate mold. Tilt to coat all surfaces evenly. Invert and let excess chocolate drip out, leaving a 0.08 to 0.12 inch thick shell. Scrape the edges clean. Chill the mold in the refrigerator for 10 minutes.
03 - Repeat the chocolate coating process for added sturdiness. Chill for another 10 minutes.
04 - Carefully remove the chocolate heart shell from the mold. Place it on a parchment-lined baking tray.
05 - Place the prepared strawberries inside one half of the chocolate heart. If using a single-piece mold, gently fill through the opening.
06 - Gently warm the edge of the empty half or a chocolate disk and press it onto the filled half to seal. Smooth the seam with a warm spatula if desired.
07 - Drizzle with melted white chocolate, add sprinkles, or apply edible gold leaf. Chill until ready to serve.
08 - Present with a small wooden mallet or spoon for breaking open the heart and revealing the strawberries inside.
