Madras Squares

Preparation info

  • Yield:

    150 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Butter, very soft (30°C/86°F)

Method

  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