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Recipe courtesy of En-Ming Hsu
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Total:
1 hr
Active:
1 hr
Yield:
Yield: 60 pieces
Level:
None

Ingredients

Directions

Temper the chocolate. Place in a pastry bag with a small round tip. Pipe 1-inch rounds onto parchment paper. Arrange the dried fruits and nuts on top, about one of each per candy. Let set. Store in a cool, dry place.

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