Peter Greweling

Green Faeries

Preparation info
  • Yield:

    130 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

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Edible green dry luster color as needed

Method

To Prepare the Molds

  1. Brush clean, polished molds lightly with edible green dry luster color. Sprinkle edible green glitter into each cavity of the molds.
  2. Line the molds with the tempered dark chocolate, using the shell-molding technique.

    To make the ganache: