Ingredients
12 oz chocolate
2 oz corn syrup
1 cup rice
2 cup apple juice
mango, sliced into thin strips
strawberries, sliced into thin strips
kiwi, sliced into thin strips
Preparation
Melt the chocolate in double boiler, then add the corn syrup, and mix thoroughly.
Wrap in plastic and refrigerate for 2 hours.
Put the rice a pot and the apple juice. Bring to a boil.
Boil for 5 minutes, take off the heat, and set aside.
Knead half of the modeling chocolate until pliable. *
Cut the rolled-out modeling chocolate into 6x4-inch wide strips.
Place sticky rice on chocolate, leaving space on one side for the seam. Arrange the fruit on top of the rice. Roll up tightly making sure that both sides are stuck together.
Place in refrigerator to set.
Using a sharp knife cut the rolls into 10-inch lengths.
Place on the plate and serve. Enjoy!
