Chocolate Covered Polvoron
By Dorothy MJ Ferreria
1 cup sifted all purpose flour
½ cup full cream powdered milk
½ cup white sugar
½ cup butter, softened
½ teaspoon vanilla extract
200 grams white chocolate coating
200 grams milk chocolate coating
Toast the flour in a non stick frying pan until light brown. Transfer the toasted flour to a mixing bowl and add the rest of the ingredients. Mix well.
Form into rounds or ovals using a polvoron molder. Chill for at least 30 minutes to firm up.
Melt white chocolate and milk chocolate coating separately in a double boiler. Half dip chilled polvoron in white chocolate. Freeze briefly to set. Dip the remaining half in milk chocolate. Freeze briefly to set.
Once set, wrap in food grade cellophane. Keep chilled.