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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.
