Valentine's Day mocha latte pour over

0 Melt your ruby chocolate in 20 second intervals, stirring after each one, in the microwave until fluid.  This should be 3-4 intervals.  When you see a few unmelted pieces of chocolate left, continue stirring until fluid instead of melting them out in the microwave.
1 Add in instant coffee to ruby chocolate.
2 Blend until very well combined.
3 Add 1 ounce of mix into each heart mold.  This makes exactly six.
6 Place each mold on a baking sheet.  Tap the baking sheet on your counter top to evenly distribute mix.  Do not spread with spatula in mold because it will leave weak spots in the heart.
7 Melt your dark chocolate in 20 second intervals, stirring after each one, in the microwave until fluid.  This should be 3-4 intervals.  When you see a few unmelted pieces of chocolate left, continue stirring until fluid instead of melting them out in the microwave.
8 Add 1 ounce of dark chocolate directly on top of the ruby chocolate.
9 Tap the baking sheet with the mold on it on your counter top to evenly distribute mix.  Do not spread with spatula in mold because it will leave weak spots in the heart.
4 Place molds in fridge until set, about ten minutes.
5 Remove from molds and wrap.