Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex
Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex
Combine All Orange Puree Ingredients And Blend Well
Combine The Water And Pectinex
Place Orange Segments Into The Mixture And Leave At Room Temperature For Two Hours
The Enzyme Will Remove The Membrane Leaving You With Perfectly Peeled Orange Segments
Melt Chocolate.
Dip Half Of The Balloon Into Chocolate.
Sprinkle With Special Ingredients Choclate Coated Crackle Crystals.
Allow Chocolate To Set.
Pop Baloon And Remove.
modernrecipes
July 17, 2017 @ 3:33 pm
Highly Recommended Recipe!!
adventurechef
September 20, 2018 @ 7:34 pm
Cool recipe
Tasty_Chef
September 20, 2018 @ 7:51 pm
.