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Peter Greweling

Toucans

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Preparation info
  • Yield:

    125 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Cocoa butter, colored yellow and red

Method

To Prepare the Molds

  1. Airbrush the interior of clean, polished keel-shaped molds with red cocoa butter on one end and yellow cocoa butter on the other.
  2. Line the molds with the tempered white chocolate, using the shell-molding technique.

    To make the passion fruit ga

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