June
2008 Recipe
Mango Truffle
1 lb. Mango
puree*
8 oz. Mango
concentrate*
2 lbs. Peter’sŪ
Original™ white chocolate
8 oz. Butter,
unsalted and soft
1/8 oz. Invertase
Mango flavor as desired
Peter’sŪ Original™ white chocolate
Warm mango puree and concentrate to 100° F. Whisk in melted Peter’sŪ
Original™ white chocolate and butter and mix until consistent. When
cooled add the flavor and invertase. Deposit into Peter’sŪ
Original™ white chocolate shells and bottom.
Yield: Approximately 160 pieces
* Mango puree and mango concentrate: Treetop, Inc.
Tel: 800-542-4055
or www.treetop.com
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