Culinary Institute of America

Frappe Chocolate Fudge

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Preparation info
  • Makes

    132 pieces

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
FRAPPE
Dry albumen

Method

  1. To prepare the frappe, whisk the albumen into the water. Allow the albumen to rehydrate, about 30 minutes.
  2. Cook the invert sugar and glucose syrup to 230°F/110°C, stirring constantly.
  3. Using a 5-qt mixer, begin whipping the albumen mixture with the whip attachment on high speed.
  4. Meanwhile, continue cooking the syrup until the temperature reac