Cut a piece of chocolate transfer sheet to the size of your stencil and lay it on a flat, smooth surface. Ensure the textured/printed side is facing up
Position the chablon/stencil over the transfer sheet. If you need to, secure the edge to the surface with a piece of low-tack tape
Temper the strawberry inspiration - melt 35-40ºC, crystallize 27-28ºC, work 30-31ºC
Pour a little of the chocolate onto one end of the stencil and use a scraper to pull it evenly to the other end of the stencil. Scrape up any excess from along the sides
Slide a flat baking sheet under the transfer sheet and place in the refrigerator for a few minutes to set
Remove when set, peel the transfer sheet and pop out the hearts from the chablon
Use them to top your favourite treats. Store extras in an airtight container in a cool area.