Rum & Dark Chocolate Brownies
Thinking of Christmas we created a recipe that is reminiscent of traditional rum balls! Rum soaked prunes with double dark couverture chocolate, and we have to say they are absolutely stunning!
Weight per slab is approximately 1.2kg and comes uncut. Great with coffee as petits four, your guests will be as thrilled as we are with this recipe.
Couverture Chocolate: Dark, (cocoa liquor, cocoa butter, natural soy lecithin, natural vanilla), Sugar (AUS), Tasmanian Butter, free range eggs & Organic Spelt flour (TAS), Cocoa Powder (AUS). Prunes (Potassium Sorbate) (Aus) Rum (AUS) Allergen alert, made in a kitchen that uses nuts, dairy, eggs & spelt flour.