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April 2014 Recipe

Coffee Bean Mocha Truffle

800 g   Peter's® Broc® milk chocolate
275 g   Heavy cream
200 g   Peter's® caramel loaf
10 g   Instant coffee
4 g   Invertase
1 g   Potassium sorbate
    Peter's® Cambra bittersweet chocolate
Peter's® Superfine milk chocolate

Combine heavy cream, Peter's® caramel loaf, instant coffee and potassium sorbate and heat until scalded (approximately 175 F); allow to cool below 120 F. Whisk in melted Peter's® Broc® milk chocolate, then invertase and mix until consistent. Deposit into Peter's® Superfine milk chocolate shells that have been decorated using Peter's® Cambra bittersweet chocolate for coffee bean portion.

Yield: Approximately 180 truffles



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