Lay the candy canes to form heart shapes on a very flat surface (preferably on a silicone mat) that is transferable to the fridge. Crush any broken ones that happen along the way for garnish.
Place chocolate, cacao butter and peppermint oil into TM bowl and melt 30 min/37°C/speed 1. Stop periodically and scrape down sides of bowl and around the blades. Taste the mixture to see if you need more peppermint oil. This is a very subjective taste for most people.
Pour the mixture into the centre of the ‘hearts’ and garnish with broken candy canes. Allow to set slightly before transferring to the fridge.
Wrap in pretty paper or cellophane for gifting.
TIP: To achieve the pink chocolate we used white chocolate callets, and added 1 tsp Organic Beetroot powder, Callebaut also have strawberry pink chocolate which would also be delish!