Madras Squares

Preparation info
  • Yield:

    150 Pieces

    • Difficulty


Appears in

By Peter Greweling and Culinary Institute of America

Published 2007

  • About


Butter, very soft (30°C/86°F)


  1. By hand, mix together the butter and curry powder until well combined.
  2. Stream the tempered white chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the cream of coconut, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame 1