Chocolate Hearts

Toast pumpkin seeds along with the buckwheat groats in a frying pan until golden brown. Place on a small plate and let cool.

Mix seeds and buckwheat groats with cornmeal and whole-wheat flour, cream of tartar, sugar and 1 pinch of salt in a mixing bowl.

Cut butter into small pieces and add to dry ingredients with 2 tablespoons of cold water.

Knead with the dough hook of a hand mixer to a smooth dough and roll out approximately 1/4-inch thick on a floured surface.

Line 2 baking sheets with parchment paper. Cut out the dough into 60 hearts 1-1/2 inch diameter and place on the sheets. Bake sheets successively in preheated oven on the middle rack 350°F/convection 325°, about 12 minutes.

Allow baked hearts to cool on the parchment paper on a wire rack. Fill a small pot about 2/3 with water and bring to a boil. Reduce to the lowest heat so that the water only boils slightly.

Chop white couverture, whole milk chocolate coating and dark couverture, keeping separate by variety, and put in 3 small metal bowls. Melt the chocolate in the bowls over the hot water bath, stirring.

Fill melted chocolate (separated by color) into 3 small freezer bags and cut a small corner in each bag.