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December 2007 Recipe

Grand Caramel Truffle

8 oz. Heavy cream
8 oz. Peter’s® Caramel Loaf
2 lbs. Peter’s® Ultra® milk chocolate
1/8 oz. Invertase
Peter’s® Broc® milk chocolate
Orange liqueur flavor as desired

Combine the cream and caramel then heat until scalded. Whisk in melted Peter’s® Ultra® milk chocolate and mix until consistent. When cooled to less than 130° F add orange liqueur flavor and invertase. Deposit into Peter’s® Broc® milk chocolate shells and bottom.

Yield: Approximately 140 pieces