Rum and raisins chocalates


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Keep chocalates in frezeer.

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Ingredients


rum half cup
raisins about 60
chocalate slab half kg

Method

  1. Soak raisins about 3 hours in rum. by double broiler method melt chocalate. in mould pour little chocalate by spoon then add soaked raisin in rum pour chocalate again, keep in frezeer for 10 mts. demould.
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This recipe was contributed by Foodie#438430 on 10 Feb 2009


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