Bakels
Baking ingredients since 1904

CARAMEL & RUM TRUFFLES

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Desserts and Patisserie - 
Recipe No:  R606a
Group  Ingredient KG
  BAKELS SLICE BASE MIX 1.200
  APITO RUM ESSENCE 0.010
  Butter 0.280
  BAKELS CARAMEL FILLING 0.600
  Total Weight 2.090
Method:  1. Place all ingredients in mixing bowl.
2. Blend together.
3. Do not over mix.
4. Mould into 25g round units.
5. Place into refrigerator for 1 hour.
6. Remove from refrigerator and dip in prepared CHOCKEX SUPREME.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 83 units @ 25g.