I am making some bridal shower cupcakes and the bride has ordered just plain cupcakes with a simple swirl of icing. I wanted to add something to make them more pretty so I was thinking of making a little chocolate heart to stick into the icing. I dont want to make a solid chocolate, just a thin little heart. I thought Id watched enough Jacques Torres on FoodTV to know what I was doing but I realize I know nothing about chocolate.
What I need to know is do I just melt the chocolate in a double broiler plain or do I need to add something to it?
Can I spread it out on a cookie sheet covered in wax paper or do I need to do it on my counter?
How long should I wait before the chocolate will be hard enough to cut?
Can I use my fondant cutters or is there something special I need to use?
When the hearts are cut how should I store them (I wont be putting them on the cupcakes until Friday and its very hot and very humid here)?
If anyone can help Id really appreciate it, I hate to waste all this chocolate experimenting.
I am making some bridal shower cupcakes and the bride has ordered just plain cupcakes with a simple swirl of icing. I wanted to add something to make them more pretty so I was thinking of making a little chocolate heart to stick into the icing. I dont want to make a solid chocolate, just a thin little heart. I thought Id watched enough Jacques Torres on FoodTV to know what I was doing but I realize I know nothing about chocolate.
What I need to know is do I just melt the chocolate in a double broiler plain or do I need to add something to it?
Can I spread it out on a cookie sheet covered in wax paper or do I need to do it on my counter?
How long should I wait before the chocolate will be hard enough to cut?
Can I use my fondant cutters or is there something special I need to use?
When the hearts are cut how should I store them (I wont be putting them on the cupcakes until Friday and its very hot and very humid here)?
If anyone can help Id really appreciate it, I hate to waste all this chocolate experimenting.
Okay, I am not at all a chocolate expert, but I have used it on occasion. Are we talking about Candy Melts here? I would imagine though, even if you're using chocolate chips or something, the answers would be pretty much the same. Here's my somewhat educated guesses on your questions
What I need to know is do I just melt the chocolate in a double broiler plain or do I need to add something to it?
As far as this you could either melt it in a double boiler (be VERY careful not to even get a hint of water/moisture in it) or you could melt it in the microwave, on probably about 50% power, short intervals at a time, stirring after each, until it's melted. Be sure to stir after each though because chocolate keeps its shape well when it's melted so sometimes it looks like it's still solid and it's not.
Can I spread it out on a cookie sheet covered in wax paper or do I need to do it on my counter?
Wax paper would be fine.
How long should I wait before the chocolate will be hard enough to cut?
My suggestion would be just to keep testing it in spot until it's where you need it to be.
Can I use my fondant cutters or is there something special I need to use?
I've never tried this. They may be okay if the chocolate isn't too hard.
When the hearts are cut how should I store them (I wont be putting them on the cupcakes until Friday and its very hot and very humid here)?
I would think if you wanted to seal them up good and store them in the fridge it would be fine, or some other place that is a little cool.
Have you given any thought to just piping some heart outlines onto the wax paper and using them like that?
Hope this helps somewhat. Like I said, I'm far from an expert 
1) temper the chocolate; instructions >> http://www.godiva.com/godiva/recipes/tips.asp
2) cookie sheet will work (tho' most pros will use slab of marble or granite)
3) firm to touch but not hard
4) metal cutters best
5) single layers on cookie sheets in cool place (can have multiple layers separated by wax paper)
Usually, if I'm doing a small chocolate decoration, I just pipe it on the cake (or cupcake, or strawberry, etc.). You can use a parchment bag with a #4 tip and it'll come out just fine. Do a couple of practice runs first, and you'll figure out the best way for you to do the decoration. Piping it will actually take you a lot less time, steps, and aggravation. PM me if you have any questions! 
5) single layers on cookie sheets in cool place (can have multiple layers separated by wax paper)
But not the fridge if you are using actual chocolates, not melts. (your chocolates will sweat and get dulled over from being in the fridge!)
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