Hey Baby! (10 page)

  Using your hands, bring the mixture together into a ball – mix well and the paste will be pink, mix lightly and you’ll get a marbled pink-and-white effect.

  Sprinkle the cutting board with icing sugar.

  Roll out the peppermint paste on the board with a rolling pin, to about 1 cm thick.

  Use your heart cutter to cut out shapes.

  Place the hearts on a plate covered with greaseproof paper and refrigerate for a day.

You will need:

  100g milk chocolate

  100g chopped almonds

  A large plate covered with greaseproof paper

  A heat-resistant bowl

  A saucepan

Break the chocolate into small pieces and place in a heat-resistant bowl.

  Place the bowl over a saucepan of simmering water (on a low heat).

  When the chocolate has melted, take the basin off the heat (HOT! Use oven gloves).

  Beat the melted chocolate mixture until it becomes thick.

  Mix in the chopped almonds until you get a stiff paste.

  Using a teaspoon, spoon the mixture on to the greaseproof paper and leave to cool.