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June 2008 Recipe

Mango Truffle
1 lb. Mango puree*
8 oz. Mango concentrate*
2 lbs. Peter’sŪ Original™ white chocolate
8 oz. Butter, unsalted and soft
1/8 oz. Invertase
Mango flavor as desired
Peter’sŪ Original™ white chocolate

Warm mango puree and concentrate to 100° F.  Whisk in melted Peter’sŪ Original™ white chocolate and butter and mix until consistent.  When cooled add the flavor and invertase. Deposit into Peter’sŪ Original™ white chocolate shells and bottom.

Yield:  Approximately 160 pieces

* Mango puree and mango concentrate: Treetop, Inc.
Tel: 800-542-4055 or www.treetop.com