Syrup waffle hearts

Light a heart with the cookie cutter from each stroopwafel.

Then cut a notch in the side of each heart with a knife so that you can hang it on a cup or mug.

Melt the chocolate au-bain-marie. You do this by putting a pan of water on the fire and hanging a bowl with the chocolate in it. Stir occasionally.

Remove the bowl from the pan when the chocolate has melted and allow the chocolate to cool slightly.

Baptize the syrup waffle hearts one by one in the chocolate.

Put them on the aluminum foil upright leaning against something (a glass or cup works fine) so that the chocolate can harden.

Put fresh coffee or tea, pour in a cup or mug. Hang a syrup waffle heart here.