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Caramel Apples with Chocolate und Nut Toppings


Cut nuts into small pieces to prepare the different toppings. Gradually mix dates and vanilla with water. First add a little less water so that the consistency does not become too thin. A fine, rather tougher, caramel-like consistency is to be achieved. If it’s too liquid, add more dates.

Meanwhile, heat the envelope (white and/or tender bitter=VEGAN, depending on the taste) in different water baths until the chocolate is liquid.

Paint caramel mass with a wide knife on the apples, so that they are completely wrapped.

Sprinkle with chopped nuts, buffered quinoa and amaranth according to taste and decorate with the liquid chocolate. Wait before serving until the chocolate is cooled and hard. Store in the refrigerator.

Rapunzel Products

304340 Dates pitted Deglet Nour, HAND IN HAND
401860 Amaranth popped
402060 Whole grain quinoa popped, HAND IN HAND
201470 Almonds roasted, Europe
200845 Hazelnuts project, demeter
1430770 White couverture, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND
1460370 Bourbon vanilla powder, HAND IN HAND

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