Roughly chop the chocolate and melt over a warm water bath. Put flour, 250 g butter in flakes, icing sugar, egg, vanillin sugar, cocoa, chilli powder and chocolate in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry.
Wrap dough in foil and chill for about 30 minutes.
Take 100 g butter from the fridge. Bring milk and 250 g sugar to the boil. Simmer at medium heat for about 30 minutes until it has become slightly thick. Pour into a bowl and let it cool down for about 15 minutes.
Soak the gelatine in cold water, squeeze it out, add to the milk and stir in. Cover with foil and chill for about 2 hours.
Roll out the short pastry in several steps on a floured work surface to a thickness of approx. 0.5 cm. Cut out 50 hearts (4.5 cm Ø) and place them on 2 baking trays lined with baking paper. Cut out a small heart (approx. 3 cm) from the hearts in the middle.
Knead the rest of the shortcrust pastry with the cut out little hearts. Roll out and cut out another 50 or so large hearts. Blechw
manufacturer) Bake for 10-12 minutes. Remove and let cool on a cake rack.
Cream the softened butter with the whisk of the hand mixer. Stir in the milk-sugar mixture in portions. Pour milk cream into a piping bag. Spray cream onto the hearts without a hole.
Put hearts with a hole on them.