| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candy, Mc |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
White baking chocolate squares; (6 squares) |
INSTRUCTIONS
Microwave chocolate in medium bowl on high 2 to 3 minutes or until almost
melted, stirring halfway through heating time. Stir until chocolate is
completely melted. Spoon a scant tablespoon of chocolate onto a waxed
paper-lined cookie sheet or tray. Spread each pool with a spatula to form a
2-inch circle. Immediately sprinkle with garnishes. Refrigerate 30 minutes
or until chocolate is firm. Store leftover Chocolate Pools is refrigerator.
Makes 12 4th of July Pools: Prepare White Chocolate Pools as directed.
Sprinkle with 1/2 cup each blueberries and raspberries. Grandparent's Day
Pools: Prepare White Chocolate Pools as directed. Sprinkle with 1/2 cup
dried fruit such as cranberries, raisins, cherries or chopped apricots.
Drizzle with 1 square melted semi-sweet baking chocolate, if desired.
Tropical Pools: Prepare White Chocolate Pools as directed. Sprinkle with
1/2 cup banana chips and 1/4 cup sweetened flake coconut. Drizzle with 1
square melted semi-sweet baking chocolate, if desired. Drizzling Tip: Place
1 square of chocolate in a heavy-duty zipper-style plastic bag. Close
tightly. Microwave on high for 30 seconds. (Add 30 seconds for each
additional chocolate square.) Squeeze bag gently to completely melt. Roll
up bag to push chocolate into corner. Cut off tiny pieces of corner (1/8
inch). Gently squeeze bag to drizzle chocolate. Provided by Kraft Foods,
Inc.
Recipe By : the eGG Provided by Kraft Foods, Inc.
Posted to MC-Recipe Digest V1 #220
Date: Tue, 17 Sep 1996 18:54:11 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way
of kmeade@ids2.idsonline.com (The Meades))
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