Method for making a chocolate-coated pig skin product
Document Type and Number:
Kind Code: A1
Abstract:
The present invention is addressed to a method for making a chocolate-coated pig skin product. The method commences by deep frying cured pig skins to form fried pig skins having a moisture content of between about 10 to about 15 percent. Next, the fried pig skins are tempered and coated with lukewarm chocolate to form chocolate-coated pig skins. Finally, the chocolate-coated pig skins are tempered to form a chocolate-coated pig skin product.
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