Hearts and Arrows Chocolate Garnishes
Trace the design several times on a piece of paper. Place the paper on a baking sheet and cover with waxed paper.
Melt semisweet, milk, vanilla or white chocolate. The amount of melted chocolate needed depends on the number of garnishes you are making. Fill pastry bag or resealable plastic bag with melted chocolate. Cut a small hole in the bottom corner of bag. The more detailed the design, the smaller the hole in the bag should be. But remember, when fished, thicker designs will be sturdier and easier to remove.
Following traced designs, pipe chocolate onto maxed paper. Refrigerate until the chocolate is firm, about 15 minutes.
Just before serving, carefully remove the hearts with a metal spatula. If designs are not to be used immediately, store in a cool dry place in a covered plastic container until needed.