Chocolate Fruit & Nut - Bakels Philippines
How to do it: 1. Melt Pettina Non-Tempering Chocolate (of choice) at around 44-46°C. 2.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bakelsph.com.
Ingredients
- PETTINA NON-TEMPERING DARK CHOCOLATE 0.500 100.00
- PETTINA NON-TEMPERING LIGHT CHOCOLATE 0.500 100.00
- PETTINA NON-TEMPERING WHITE CHOCOLATE 0.500 100.00
- Walnuts 0.250 50.00
- Golden raisins (chopped) 0.250 50.00
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