Melt the white chocolate.

Split it into three bowls.

Add 1-2 drops of strawberry syrup to the first bowl (Gluten Free on a Shoestring has an awesome recipe) and mix to make it light pink.

Add 3-4 drops to the next bowl and mix to make the darker pink.

Set half of the white bowl aside to make the swirl hearts later.

Pour them into a heart ice cube tray.

Freeze for 15 minutes.

Pop them out of the tray silicon trays make this very easy) and use to decorate cupcakes or eat them by themselves.

Pour the remaining melted white chocolate into a cookie sheet.

Add one drop of strawberry syrup in three different locations and use a spoon to swirl it around.

Place in freezer for 15 minutes.

Use a heart shaped veggie cutter or cookie cutter to make the hearts.