Ingredients
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500 g Biscocho, sliced into bite size pieces
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100 g Clara Olé Jams
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100 g Smucker's Preserves
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400 g Tulip Dark Chocolate Compound, melted
Directions
Steps
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1
Done
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In small pot, reduce Clara Ole Jam of your choice for about 10 minutes in low fire. |
|
2
Done
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Repeat the procedure for all Smuckers Preserves of your choice. |
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3
Done
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While hot, spread the jams and preserves on the bite sized biscocho. Set aside. |
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4
Done
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With a use of a fork, dip the biscocho into the melted chocolates and place on a clean tray. |
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5
Done
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Drizzle with chocolate when its cooled down. |
