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November 2014 Recipe

Fruit & Nut Basket

800 g   Peter's® Devyn semisweet chocolate
400 g   Peter's® Crema® milk chocolate
1300 g   Peter's® liquid caramel
    Whole pecans
Sweetened and dried blueberries

Mould basket shells with Peter's® Devyn semisweet chocolate. Add three to four blueberries to shell then fill with Peter's® liquid caramel. Using a pastry bag, cap baskets with Peter's® Crema® milk chocolate and top with a whole pecan.

Yield: Approximately 160 baskets

 

 

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