Decorate the mold by mixing the shimmer with a little alcohol or vodka to form a paste. Apply to the patterned areas of the mold with a small brush. Or you may apply the shimmer dry with a soft, fluffy brush.
Temper the strawberry inspiration and pipe or pour into the mold cavities. Tap the mold a few times to level the chocolate and remove any air bubbles.
Sprinkle the yuzu and mint leaves over the surface, while still wet. Allow to set at room temperature. If needed, pop in the refrigerator for 5-10 minutes. This helps the chocolate contract and release easily form the mold. Enjoy!!