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February 2007 Recipe

White Chocolate Eggs
8 oz. Heavy cream
8 oz. Raspberry concentrate*
2 1/2 lbs. Peter’s® Commander® semisweet chocolate
1/8 oz. Invertase
Peter’s® Original™ white chocolate
Raspberry flavor as desired

Warm raspberry concentrate to room temperature; combine with cream and
heat until scalded. Whisk in melted Peter’s® Commander® semisweet chocolate and mix until consistent. When cooled to less than 130° F add flavor and invertase. Deposit into Peter’s® Original™ white chocolate shells, bottom
and then close mould.

Yield: Approximately 80 pieces

* Raspberry concentrate: Treetop, Inc.
Tel: 800-542-4055 or www.treetop.com