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Francisco Migoya
Pumpkin Seed and Milk Chocolate Bar
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Preparation info
Yield:
700 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Pumpkin seed paste
(see
Resources
)
350
g
12.35
oz
50
%
Americas
United States
Dessert
Gluten-free
Vegetarian
Method
Place a nonstick rubber mat on a marble surface. Place a square frame measuring
30
cm
/
12
in
by
30
cm