If you’re using regular white chocolate, you’ll need to temper the white chocolate before making the candies. To do this, first chop the chocolate into pieces. Then, separate the chocolate into two heat safe bowls with ¾ of the chocolate in one bowl and ¼ of the chocolate in the other bowl.

Using a double boiler, melt the ¾ portion of chocolate, raising the temperature of the chocolate to 110 F. Use an instant read thermometer to check as you go.

Once the chocolate reaches 110 F, remove it from the heat and stir in the ¼ portion of the chocolate. Keep stirring until the chocolate cools to 87 F.

Transfer the chocolate to a piping bag.

Note: If you’re using white chocolate candy melts, you do not need to temper them. Just melt them as usual in a double boiler or microwave and transfer them to a piping bag.

Pipe the white chocolate into a heart shaped candy mold, making sure to cover all of the sides without fully filling the cavity. Let set until the chocolate has hardened (about 5 minutes).

Place the strawberry jam into a piping bag and fill each of the heart cavities, making sure not to overfill them.

Pipe additional white chocolate over the jam to create a seal. Let the chocolate set until fully hardened (about 15 minutes). If needed, they can be placed in the refrigerator.

Gently remove the candies from the mold and pipe a small amount of white chocolate on the top. Sprinkle with the freeze dried strawberries.