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  • Sherrie Wrenchey

    crunchy . almond . coconut . squares Ingredients (for 20 bites depending on your pan) 180 g white chocolate pastry - 50g pistachios (unsalted) - 60 g cranberries - 1 vanilla Melt your chocolate in a bain-marie. Split the vanilla pod, collect the seeds and add the melted chocolate. fill a flexible mold with multi-platform then drop a few chocolate chips and pistachios few cranberries in each form. Refrigerate. Once set, unmold and enjoy. To preserve them, let them cool.

  • Marie-Lize van Oirschot

    Carrés Gourmands, witte chocola met cranberries en pistachenoten.

  • Greet D.

    chocolat blanc- pistaches - cranberries -vanille

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