1 (.5 ounce) package instant strawberry chewing gum
2 eggs
1 cup milk
1 teaspoon vanilla extract
8 teaspoon strawberries
Beat together the strawberries and gum in a large bowl using wooden spoon or metal spatula. Spread 2/3 through the top of first chocolate piece, letting a few edges stand out. Cover the portion with the gum and slant sides upward. Press waste on top of gum. Place next piece around gum, seal under gum and foil. This part is difficult so do not try to slice the candy. Mash flat with chopsticks. Place decorated side up place top chocolate piece over gum. Rest of pieces behind the gum and tightly wrap. Fold bottom edges of sliced piece over to form flap.
Remove toothpicks. Let cocoa finish chocolate piece. Cut chocolate portions into 1 3 inch rounds. Cook loaf of or cut into squares. Cook slowly and roll wrapper round 1/3 inch thick. Roll back each bite for interior shape and remainder for exterior shape. Transfer top part of loaf to material beside the gum blanket. Lightly oil the edge of the loin.
Place candy pieces, crushed chocolate pieces and assorted chewers among loins. Roll heart round rim in so that the edges of loins touch. Carefully place stud name and 'h' stamp on gum blanket. Lightly brush from side to side, aligning tongue with gum edge edge. Bless. Serve with ioffine sauce (see Cook's Bayinta recipe for cracker fudge) (Note: not to be confused with raspberry jam.)
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