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August 2010 Recipe

Citrus Ginger Truffles

8 oz. Heavy cream
16 oz. Peterís® White Icecap® confectionery coating
16 oz. Peterís® Chatham® milk chocolate
Yuzu ginger flavor as desired

Scald cream and let cool to 180į F. Whisk in chopped pieces of Peterís® White Icecap® confectionery coating and mix until consistent; add flavor as desired. Deposit into shells made with Peterís® Chatham® milk chocolate and bottom.

Yield: Approximately 72 pieces