Line a small tray or plate with parchment or wax paper. Line a second quarter sheet tray with a silicone baking mat. Set aside.

In a mixing bowl, combine confectioner’s sugar, butter, and corn syrup. With gloved hands, knead until a soft dough forms.

Knead in strawberry flavoring, peppermint oil, and pink gel food coloring. Taste and adjust, adding more peppermint or strawberry as desired.

Knead crushed freeze-dried strawberries into the dough.

With a rolling pin, roll dough between two sheets of parchment, to about 5/8-inch thickness. Arrange on prepared tray. Refrigerate 15 minutes, or until cold to the touch.

With a heart-shaped cutter, cut hearts from the dough. Re-roll scraps, chilling again if necessary. Cut additional hearts from remaining dough.

Return hearts to parchment-lined tray. Refrigerate while you prepare the chocolate coating.

Temper chocolate, or melt discs of coating chocolate over a double boiler. (See my notes on tempering, above). If using coating chocolate, add a tablespoon of vegetable oil, shortening, or coconut oil for a smoother enrobing consistency.

Working quickly, use an enrobing fork to dip each heart in the chocolate, fully coating the entire surface. Place on silicone-lined tray and use enrobing fork to decorate as desired. Or, sprinkle with Valentine’s Day sprinkles.

Allow chocolate to set at room temperature. Brush hearts with lustre dust or edible glitter

Store in an airtight container at room temperature or in the refrigerator for up to two weeks.