1. Line a medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.
2. Lay two unwrapped mini candy canes on the prepared sheet, flat and facing each other—the two candy canes should make a heart shape. Make sure candy canes are touching and as close as can be while laying flat. Here are the organic mini candy canes I use.
3. Melt the chocolate: To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 10-second increments until just softened—the chocolate will continue to melt a bit after heating, be careful not to overheat. Stir in between heating increments, until smooth.
4. Make the candy cane hearts: Spoon melted chocolate carefully into a piping bag or zip bag with a tiny tip trimmed off, making sure to spoon the chocolate closer to the tip of the bag so none goes to waste. Squeeze the bag to fill each candy cane heart in the center with melted chocolate. If needed, press heart back together.
5. Chill in the refrigerator for 20-30 mins, until firm. Enjoy! Storing instructions below.

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