Step 1: Break the Extra Dark and Milk Chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt.
Step 2: Meanwhile, line a baking tray with baking parchment. Once the Chocolate has melted, scrape it out of the bowl on to the centre of the paper using a spatula. Carefully spread the Chocolate to form a rectangle approx. 18 x 23cm (7 x 9 inches). Tap the tray lightly on the work surface to smooth and settle the Chocolate and put in a cool place to set.
Step 3: Melt the White Chocolate in the same way. Remove the bowl from the water and mix in approx. 35 drops Pink Gel Food Colour to make a pretty pink shade.
Step 4: Once the Chocolate layer has set, scrape the pink Chocolate out of the bowl on to the centre of the Dark Chocolate. Using a spatula, carefully spread the pink Chocolate to almost cover the Dark Chocolate. Tap the tray lightly on the work surface to smooth and settle the Chocolate.
Step 5: Working quickly, before the pink Chocolate sets, decorate the top with Dr. Oetker Chocolate Hearts, Dr. Oetker Hundreds and Thousands and some sugar hearts. Then put in a cool place to set firm.
Step 6: Once the Chocolate is firm, break into pieces and either serve and enjoy as they are or pack pieces into boxes or cellophane bags for gifting.
1 serving = 40g
If the room temperature is warm, put the Chocolate in the fridge for about 30 minutes to set.
|Per Serving||Per 100 g / ml|
|Fat||14.29 g||36.64 g|
|Carbohydrate||18.92 g||48.52 g|
|Protein||3.17 g||8.13 g|
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