Very easy but just make sure to temper chocolate. Untempered chocolate often remains soft or sticky and will not harden properly because the cocoa butter fat crystals are unstable.

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Kawaii Mendiants for Valentine's Day (Easy heart pattern DIY Recipe)

Difficulty: Easy
Time: 30min
Number of servings: n/a

Ingredients:
Chocolates of your choice
sugar sprinkles of your choice

Directions:
1. Tempering chocolate requires a three-step melting, cooling, and re-warming process to stabilize cocoa butter crystals, resulting in a glossy, snapping finish. Key temperatures vary slightly by type.

Dark Chocolate: Melt to 122-131°F (50-55°C), cool to 82-84°F (28-29°C), work at 88-90°F (31-32°C).
Milk Chocolate: Melt to 105-113°F (40-45°C), cool to 79-81°F (26-27°C), work at 84-86°F (29-30°C).
White Chocolate: Melt to 105-113°F (40-45°C), cool to 79-81°F (26-27°C), work at 82-84°F (28-29°C).

2. To make the heart pattern, use a small spoon, drop in the chocolate on the surface of the chocolate. With a bamboo stick, drag down to create the hearts (wipe after every swipe).

3. You can top with sugar sprinkles of your choice.

レシピ（日本語）
https://cooklabo.blogspot.com/
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