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August 2009 Recipe

Pomegranate Pyramid

4 oz. Heavy cream
12 oz. Pomegranate concentrate*
1 1/2 lbs. Peter’s D’or® semisweet chocolate
1/2 lb. Peter’s Broc® milk chocolate
1/8 oz. Invertase
Peter’s Broc® milk chocolate
Pomegranate flavor as desired

Warm pomegranate concentrate to room temperature, then combine with cream and heat until scalded. Whisk in melted Peter’s D’or® semisweet chocolate and Peter’s Broc® milk chocolate and mix until consistent. When cooled to less than 130° F add flavor and invertase. Deposit into Peter’s Broc® milk chocolate shells (transfer sheets mould if desired) and bottom.

Yield: Approximately 120 pieces

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