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Recipe: Pili Nut Chocolate Crunch

Published January 1, 1970 8:00 AM PHT

Updated March 11, 2020 11:39 PM PHT

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One of Bicol's delicacies.

INGREDIENTS:

1/2 kg pili nut

1 kg chocolate premium

PROCEDURE:

1. Toast the pili nut in an oven at low temperature.

2. Cool and set aside.

3. Melt the chocolate bar in a double boiler.

4. Distribute the nuts in molds.

5. Pour the melted chocolate while hot to coat the nuts.

6. Place the mixture inside the freezer for a few minutes or until the mold becomes cloudy. Unmold. Wrap using chocolate wrapper.

7. Pack and store.