📖 Instructions

1. Prepare the Star Anise Infusion: In a saucepan, combine the heavy cream and star anise pods. Heat over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes to infuse the cream with the star anise flavor. This step is crucial for that subtle, aromatic hint.
2. Melt the Chocolate: If using a double boiler, fill the bottom pot with water and bring to a simmer. Place the chopped dark chocolate in the top bowl and let it melt slowly, stirring occasionally. Alternatively, you can use a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. If using microwave, put the dark chocolate in the bowl and heat in 20 second intervals, stirring in between each interval until melted.
3. Strain the Cream: After the cream has steeped, strain it through a fine-mesh sieve to remove the star anise pods. Discard the pods – they've done their job!
4. Combine Chocolate and Cream: Gradually pour the warm, infused cream into the melted chocolate, whisking constantly until the mixture is smooth and glossy. Be patient and add the cream slowly to prevent the chocolate from seizing.
5. Pour into Molds: Carefully pour the chocolate mixture into your heart-shaped chocolate molds. If you don't have molds, you can spread the mixture onto a parchment-lined baking sheet for chocolate bark.
6. Chill: Place the filled molds or baking sheet in the refrigerator for at least 2 hours, or until the chocolates are firm. This step is essential for a clean release from the molds and a satisfying snap when you bite into them.
7. Unmold and Serve: Once the chocolates are firm, gently unmold them from the molds. If you made chocolate bark, break it into pieces. Arrange the chocolates on a serving platter and enjoy!
8. Optional Garnish: For an extra touch, sprinkle a pinch of sea salt or cocoa powder over the chocolates before serving. You could also add a small piece of gold leaf for a luxurious finish.