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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Combine milk powder, cocoa and wax in food processor or blender, blend to
the consistency of soft powder. Pour into top of double boiler and add
water, stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, cook and stir until wax pieces are completely dissilved and
mixture thick, smooth and creamy. Remove from heat. Stir in sugar
replacement and cool slightly. Dip candies according to recipe directions.
Shake off excess chocolate. Place on very lightly greased waxed paper and
allow to cool completely. (If candies do not remove easily, slightly warm
the wax paper over electric burner or with cloth iron.) Store in a cool
place.
Yield: 1 c. (250 ml) Exchange, full recipe: 3 low-fat milk Calories, full
recipe: 427 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Posted: by Unknown
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