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Chocolate dipped orange jellies


Terrasanct

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so you're talking like pate de fruit?

there is definitely a thread on that as well...

edited to add: check also the thread on peter greweling's book "chocolate and confections" because he does have pate de fruit in there as well.

also possibly the thread on andrew schott's book, there are a lot of discussion about pectin and its uses in that thread

Edited by alanamoana (log)
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