Peter Greweling

Madras Squares

Preparation info
  • Yield:

    150 Pieces

    • Difficulty

      Medium

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

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