yelinn83 blogspot.com
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Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture For Coating of Moulds. 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set over 10min. 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming. Butter 10.
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my memories.DESCRIPTION
Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture For Coating of Moulds. 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set over 10min. 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming. Butter 10.CONTENT
This web page yelinn83.blogspot.com states the following, "Thursday, November 11, 2010." We saw that the webpage said " 02-10-2010 Dark Chocolate With Rasberry Jelly Filling." It also said " Ingredients 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture For Coating of Moulds. 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set over 10min. 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming."SEEK SIMILAR DOMAINS
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