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November 2013 Recipe

Speculoos Mendiants

907 g   Peter's® Original™ white chocolate
400 g   Speculoos cookies, chopped into 2-4 mm pieces
    Glacéed or dried apricots, approximately ½" thin wedges
    Dried dates, approximately ½" thin wedges
    Pistachios, roasted and salted
    Hazelnuts, roasted whole or halves

Blend speculoos cookie pieces with tempered Peter's® Original™ white chocolate and warm to 88 - 89° F. Deposit 1¼" diameter discs onto parchment-lined baking sheet. Before chocolate sets, arrange one each of apricot, date, pistachio and hazelnut pieces on top of each disc.

Yield: 85 pieces



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