Ingredients

Assembly

• 800 g milk chocolate confectioner’s coating

Filling

• 213 g Tree Top Strawberry Fruit Bar Base
• 12 g Tree Top Apple Juice Concentrate
• 271 g sugar
• 6 g pectin
• 41 g water
• 51 g tapioca syrup
• 6 g citric acid

Directions

For the filling, first combine 10% of the sugar with the pectin.

Combine the Strawberry Fruit Bar Base, Apple Juice Concentrate and water in a kettle and bring to a boil.

Slowly, sprinkle in the pectin/sugar mixture. Heat gently, stirring constantly until the mixture comes back to a boil.

Add the granulated sugar and tapioca syrup; cook to 225°F and remove from heat. Whisk in citric acid.

Transfer to plastic container and refrigerate until completely cool and set.

To assemble truffles, microwave or melt chocolate over a double boiler until fluid.

Deposit chocolate into molds, then invert over a bowl and pour out excess, tapping gently. Scrape excess chocolate off with bench scraper.

Tap the molds gently against a hard surface to remove any air bubbles. Refrigerate immediately for 7 minutes.

Pipe room temperature filling into chocolate filled molds, leaving 3 mm of headspace.

Ladle melted chocolate over the mold to cap each piece; remove excess chocolate with a bench scraper.

Refrigerate the chocolates for 10 minutes, then pop out of molds and package.