Chocolate-covered Polvoron

Your favorite polvoron with an extra step.


September 2009 | By Jasmin Magallanes
Chocolate-covered Polvoron
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

September 2009

Make this favorite local delicacy more decadent with just one extra step—dip it in chocolate!

Makes about 2 dozen

1 cup sifted all-purpose flour
1/2 cup full-cream powdered milk
1/2 cup white sugar
1/2 cup butter, softened
250 grams milk, white, or dark chocolate, chopped
polvoron molder

In a pan, toast flour until light brown, stirring constantly so the flour browns evenly. Transfer the toasted flour to a medium-sized mixing bowl.

2
  Add the powdered milk and sugar, and blend well. Add the softened butter and mix well.

3
  Shape powdered mixture using a polvoron molder. Place formed pieces in a tray. Chill for 20 minutes or until firm.

4
  When almost ready, melt chocolate over a hot water bath or in the microwave for about 20 seconds.

5
  Using a fork, carefully plunge polvoron pieces in melted chocolate and cover completely.

6
  Carefully lift coated polvoron and slide onto a baking sheet lined with wax paper or foil. Chill briefly to set.

7
  Once set, wrap in Japanese paper or colored cellophane.

Double dipping tip
Here’s another yummy option: Dip the polvoron in two kinds of chocolate. Dip just half of the polvoron in the chocolate (of your choice), allow to set, and then do the same with the other half using a different kind of chocolate.

RELATED recipes: Polvoron, Kiwi Polvoron



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