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September 2008 Recipe

Peanut Butter & Jelly Truffle
3 lbs. Malan™ milk chocolate
6 oz. Peanut Flavored Icecap™ chips
3 oz. Creamy peanut butter
4 oz. Raspberry jam
Dash of Diamond Crystal® Salt

Make chocolate shells using Peter’s® Malan™ milk chocolate. Deposit raspberry jam into mould about 1/3 of the way from the bottom. Combine Peter’s® Peanut Flavored Icecap™ chips, creamy peanut butter, and dash of salt until completely smooth. Bring temperature down to approximately 90° F. Deposit into shells. Bottom when center has set up.

Yield: Approximately 50 pieces