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Chocolate Confectionery

Chocolate Confectionery

Ingredients

1,000 g White Couverture
50 g Cocoa Butter
50 g Dreidoppel Flavor Paste

 

Instructions

  1. Melt couverture and cocoa butter. Add paste of your choice and mix thoroughly until a homogeneous mass has formed.
  2. Pour chocolate in molds.
  3. Shake molds gently to avoid air bubbles.
  4. Set aside to cool and harden.
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