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