Ingredients

Group 1
Ingredient
KG
Cake Crumbs
0.750
NZB ICING SUGAR
0.300
PETTINICE RTU CHOCOLATE ICING
0.600
APITO RUM ESSENCE
0.060
Boiling Water (variable)
-
Total Weight: 1.710

Method

Place Cake Crumbs and Icing Sugar in mixing bowl and blend together with beater. Add PETTINICE RTU CHOCOLATE ICING and mix on low speed until well combined. Scrape down. Add APITO RUM PASTE and sufficient boiling Water then mix to a soft consistency. Roll into 60g balls and roll in coconut.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Cake Crumbs
0.750
NZB ICING SUGAR
0.300
PETTINICE RTU CHOCOLATE ICING
0.600
APITO RUM ESSENCE
0.060
Boiling Water (variable)
-
Total Weight: 1.710

Method

Place Cake Crumbs and Icing Sugar in mixing bowl and blend together with beater. Add PETTINICE RTU CHOCOLATE ICING and mix on low speed until well combined. Scrape down. Add APITO RUM PASTE and sufficient boiling Water then mix to a soft consistency. Roll into 60g balls and roll in coconut.

Additional Information

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

Finished Product

Finished Product

Yield: 28 units @ 60g