Vegan Dark Chocolate Raspberry Bites

1. Using a double boiler, melt the chocolate wafers, maintaining a temperature between 104°F and 110°F.
2. Let the melted chocolate cool down to a tempering temperature of around 77°F to 80°F before adding it to the molds.
3. After cooling, add the melted chocolate to heart-shaped molds, spread evenly, and then turn them upside down to release any excess chocolate.
4. Set the molds in the refrigerator for 10 minutes.
5. Remove from the refrigerator, place one raspberry into each heart mold, and then pour more melted chocolate on top.
6. Let the chocolates set in a room with a temperature around 70°F or place them back in the refrigerator until firm.
7. Once set, carefully remove the chocolate hearts from the molds and decorate with edible gold and roses, if desired.

(Note: The original content also mentions a recipe for Caramel Chocolate Square Bites which follows similar melting steps, using 1 cup Cacao Fruit Chocolate, 4 pitted medjool dates, and 4 tbsp almond butter for a caramel filling.)