Chop the chocolate roughly and add them to a large microwave safe bowl.
Place bowl in the microwave and heat for 30 seconds.
Remove bowl, mix and repeat till the chocolate melts and falls off a spatula smoothly.
Place the heart mold on a plate.
Pour the molten chocolate in it and swirl it around till it form a thin layer. Cover the edges well.
Place the mold in the refrigerator for 10-12 minutes till the chocolate sets.
If the chocolate in the bowl has set, melt it again.
Remove the mold from the refrigerator and add the chocolate in it.
Spread it evenly using a pastry brush. The finish need not be perfect as it hides inside the piñata.
Place the mold in the refrigerator for 10 more minutes.
Remove the mold from the refrigerator and carefully peel it off the chocolate.
To fill, place sweets in a heart shape on a platter or board.
Carefully place the chocolate shell on them.
Melt some more white chocolate and add a drop of gel color to it. Mix well.
Transfer to a ziploc and decorate the shell. Add some sprinkles and varakh too.
To revel the contents of the Piñata, break the shell with a hammer. The shell and the sweets inside are edible.