Leonidas General Assortment…with a well balanced and representative selection of Leonidas’ fresh butter creams, sinfully smooth truffles and delectable pralines, there is sure to be something in this assortment to please everybody, and is guarenteed to tantalize even the most discerning palates. Introduce a grateful friend to Leonidas today, or give in to temptation and indulge yourself…Leonidas Famous Belgian Chocolates…a great tradition of quality and freshness, since 19 (more…)
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ANOTHER GREAT RECIPE
Crispy Rice and Peanut Bars
5 cups Crisped rice
1 cup Peanuts
1 cup Sugar
1 cup Corn syrup
1 cup Peter’s Peanut Flavored Icecap Chips
Peter’s Broc’S Milk Chocolate
In large bowl, mix together crisped rice and peanuts. Set aside. In a pan, combine sugar and corn syrup. Cook, stirring constantly until the mixture comes to a full boil. Remove from the heat. Stir in Peter’s Peanut Flavored Icecap Chips. Immediately pour syrup mixture over cereal/peanut mixture stirring to coat evenly. Pour onto buttered pan and pat evenly. Cut into bars. Coat bars using Peter’s Broc Milk Chocolate.
Yield: depends on the bar size
recipe from Peter’s Chocolate
Technorati Tags: Assortment, Belgian, Chocolates, General, Leonidas, Signature
Leonidas Dark Chocolate Assortment…with a well balanced and representative selection of Leonidas’ fresh butter creams, sinfully smooth truffles and delectable pralines, all covered in rich dark chocolate, guaranteed to tantalize even the most discerning palates. Introduce a grateful friend to Leonidas today, or give in to temptation and indulge yourself…Leonidas Famous Belgian Chocolates…a great tradition of quality and freshness, since 1913.
(more…)
ANOTHER GREAT RECIPE
Habanero Truffle
1/2 Sliced habanero
6 oz. Heavy cream
2 oz. Corn syrup
2 oz. Light rum
2
oz. Very soft butter
15 oz. Peter’s Galeton Bittersweet Chocolate,
tempered
Peters Galeton Bittersweet Chocolate
Bring heavy cream and sliced habanero to a boil. Remove from heat, cover, and allow to steep for approximately 5 minutes. Add corn syrup to flavored cream and bring back to a boil. Remove from heat and add rum. Allow mixture to cool to approximately 105 degrees F. Incorporate butter into tempered bittersweet chocolate and make sure no lumps remain. Pour cream mixture over chocolate. Mix together until smooth. Make shells out of Peter’s Galeton Bittersweet Chocolate. Fill moulds to nearly the top and allow to crust. Put bottoms on and allow to set up.
Yield: Approximately 125 pieces
brought to you from Peter’s Chocolate
Technorati Tags: Assortment, Belgian, Chocolates, Dark, Leonidas, Signature
