Melt the chocolate over a hot water bath.

Add the food coloring paste an set aside.

Put the raspberries into your blender or food processor and pulse until smooth but not liquid.

Take a teaspoon and scoop the chocolate into the silicone heart mold.

Then add half a teaspoon of raspberry purée to it.

Finally place another spoon of chocolate until the mold is full.

Repeat until chocolate is used up.

Once you filled all the hearts, cool in the fridge for half an hour.

Once cooled, pop out of the mold and they're ready to be served or gifted.

Enjoy!!!