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Chocolollies (Created by Laurent Van de Vijver - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
150g Dark Chocolate 70-30-38NV Melt and pre-crystallise.
ground preserved fruits, curry Sprinkle onto greaseproof paper.
Pipe the chocolate onto the greaseproof paper in the desired shapes. Before the chocolate is totally firm, insert a stick.

Finishing and presentation
Present in a jar with Callebaut Splitters.


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