Asiri Punchihewa
09/30/14

Omani Dates

Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Omani Dates 10 nos

Spicy Chocolate Ganache:
500 ml Cream
3 nos Birds eye Chili
600g Chocolate

Chocolate Feletone:
200g Chocolate
100g Feletone
50g Nougat paste

Method:

Spicy Chocolate Ganache:

Boil cream with chilly and remove from the fire.
Add the chocolate and stir until the chocolate melts.
Cool down and portion into desired shapes.

Chocolate Feletone:
Mix together all the ingredients and roll into sheets.
Cut into desired shapes

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