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May 2011 Recipe

Raspberry Caramel Truffles

900 g   Peter's® caramel loaf
210 g   Raspberry juice*
20 g   Lemon Juice
    Hollow shells made with Peter's® Galeton™ bittersweet chocolate

Melt caramel and blend in fruit juices. Cook to 224° F and allow to cool below 90° F. Deposit into hollow dark chocolate shells and apply bottoms.

Yield: 150 pieces

*Mash raspberries (fresh or frozen) and strain out seeds through fine mesh strainer