Pour about 1/2 cup of tempered chocolate into your mold. Move your chocolate around the mold to make an even layer. You can use a paintbrush or spatula if you have problems getting good coverage, make sure to build up the center point of the heart. Dump out the excess chocolate back into your bowl. At this step, my white chocolate was at about 82ºF. It was still melted, but when I worked with it at 88ºF, it was too liquidy and wouldn't build up on the edges.
Scrape the upper edge to remove any excess chocolate.
Place the mold upside-down on a sheet pan with parchment paper or a silicone baking mat and place it into the fridge for 5 minutes.
Meltdown (temper) some semi-sweet or milk chocolate and brush the chocolate on top of the white chocolate in an even layer, making sure to build up the edges of the heart.
Place the chocolate heart back into the fridge for 5 minutes, or until set.
De-mold the heart and repeat the process if you want to make a two-sided heart. You do not need to re-temper the chocolate, just slowly heat it in the microwave again until it's at the right temperature. 88ºF for white chocolate, 90ºF for semi-sweet chocolate, 84ºF for milk chocolate. Pour out the leftover chocolate onto plastic wrap, let it harden, and then wrap it up. Now you have tempered chocolate ready to be chopped and used again!
If your heart shells have rough edges, you can melt them down a bit and flatten them on a warm plate.
If you're making a two-sided heart box, place the top heart on top of the bottom heart and seal it together with a thin line of melted chocolate. I like to use a piping bag for this, but you can also just seal it together by melting one side on the warm plate.
To decorate, melt your gold drip in the microwave in 15-second increments until it's liquid. I give the bottle a squeeze after each time in the microwave.
Let the drip cool down a bit so it's not super loose. You can do a test drip on the side of a glass to see if it's thick enough.
Drizzle the gold drip on top of the heart and while the drip is still wet, add some crushed up freeze-dried strawberries and sprinkles.
Place some Valentine's day candy in the heart and fill it with chocolate-covered strawberries or any kind of treat that you want! Note: chocolate strawberries can last for up to 12 hours at room temperature, you might want to place each strawberry in a cupcake liner inside of your breakable heart if you're not serving immediately.
Serve your breakable heart with a mini hammer and enjoy!