You will now spread the white chocolate on one half of the acetate paper about a 1/4-1/2 thick and then drizzle a tiny amount of black coating chocolate over the white.

Using your spatula, begin slowly swirling the chocolate around to get a nice marble effect. If you have too much black, dig down with the spatula to get more white from the bottom to mix in. Once you have a nice marble look, fold the acetate paper in half and gently squish the chocolate between the two pieces of acetate to get full contact, then let harden.

Once hardened (you can also stick it in the refrigerator for 5 minutes to speed up the hardening process), peel away the top layer of acetate paper and use a heart cookie cutter to cut out heart shapes. I held my metal cookie cutters in front of my space heater to warm the metal a bit so that it would cut the chocolate easily.

Now that you have your hearts, either box them up for gift giving or use them to top your favorite cupcakes.

I love the different marble texture that each heart has, and by using the acetate paper you get a nice shiny look to the coating chocolate so that it looks like real tempered chocolate hearts. The light gray marbled one on the single cupcake above is my favorite. Which one is yours?