Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
1.200
APITO RUM ESSENCE
0.010
Butter
0.280
BAKELS CARAMEL FILLING
0.600
Total Weight: 2.090

Method

Place all ingredients in mixing bowl. Blend together. Do not over mix. Mould into 25g round units. Place into refrigerator for 1 hour. Remove from refrigerator and dip in prepared CHOCKEX SUPREME.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
1.200
APITO RUM ESSENCE
0.010
Butter
0.280
BAKELS CARAMEL FILLING
0.600
Total Weight: 2.090

Method

Place all ingredients in mixing bowl. Blend together. Do not over mix. Mould into 25g round units. Place into refrigerator for 1 hour. Remove from refrigerator and dip in prepared CHOCKEX SUPREME.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Finished Product

Finished Product

Yield: 83 units @ 25g.