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December 2013 Recipe

Sugarplums

255 g   Slivered almonds, toasted
170 g   Dried plums, quartered
170 g   Dried or glacéed apricots, quartered
170 g   Dried pitted dates, quartered
1 tsp   Caraway seeds, toasted
½ tsp   Ground cardamom
½ tsp   Ground coriander
¼ tsp   Allspice
¼ tsp   Fine ground salt
80 g   Honey
80 g   Peter's® Broc® milk chocolate
    Peter's® Cambra™ bittersweet chocolate
    Sugar crystals

Place almonds in large food processor and pulse until coarsely chopped. Add fruits, spices and salt, and pulse until finely chopped but still free flowing (1-3 mm pieces). Blend in honey and melted Peter's® Broc® milk chocolate by hand until mixture becomes dough-like. Portion with #100 disher and roll into balls. Allow to dry until outer skin is dry to the touch, then enrobe in Peter's® Cambra™ bittersweet chocolate. Sprinkle with sugar crystals.

Yield: 85 pieces

 

 

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